Chile Lime Popcorn Tacos with Cherry Chipotle BBQ Zucchini, Pineapple & Sweet Corn

This recipe was created simply based off one thing… random cravings.  Most of you probably don’t know this, but I used to make & sell barbecue sauces (which will be on sale again via this website very soon), and I was thinking about them today and decided I was craving barbecue.  Then I also came to the conclusion that I was craving tacos….. and popcorn.  So instead of eating them all separately,  I decided to combine them into one thing, and it’s now one of my favorite recipes I’ve created. The popcorn is amazing on its own as a snack as well, and the barbecue sauce keeps in the fridge for a few weeks in an air tight glass jar (mason jar).  This recipe seems like it has a lot of steps, but the barbecue sauce you can make in advance to just keep in the fridge- same with the avocado crema, and then you can make the filling / popcorn when you’re ready to eat.

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So lets start with the Cherry Chipotle Barbecue Sauce.  It’s really easy to make and lasts a while in the fridge, & really compliments so many different recipes.  You’ll need cherries (preferably fresh, but thawed if frozen or rinsed / drained if canned), ketchup, balsamic vinegar, vegan worcestershire, vegan steak sauce, dijon mustard, brown sugar, molasses, pink himalayan salt, black pepper, adobo sauce, and chipotle peppers. Start by pitting your cherries, and then add all of your ingredients to a sauce pot over medium heat.  Cover and cook for 30 minutes, to allow the flavors to develop.  You can cook this as long as you want, the longer you cook it the thicker it becomes.  Once its cooked together, transfer to a high powered blender & blend until completely smooth.  Transfer to a mason jar and save for later!

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For the avocado crema, again, super simple!  Blend your raw cashews, lemon juice, avocado, garlic, adobo, almond milk, and pink himalayan salt together until smooth!  And same with the barbecue sauce, transfer to a mason jar and save in the fridge until ready to use.

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For the filling, you’ll need red onion, zucchini, fresh corn, pineapple, garlic, and jalapeno.  Add your onions into a skillet with some olive oil first to caramelize.  Then add in your zucchini and garlic, and cook until slightly browned.  Then add in your pineapple, fresh corn & jalapeno.  These guys you really want to caramelize, because the sweetness from the pineapple really develops when caramelized.  Cook these all until browned and then add in your barbecue sauce and stir to combine.

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Next up, the best part in my opinion, the POPCORN.  This is a really fun way to incorporate texture into your tacos, and really is so delicious even on its own as a snack.  For this you’ll need popcorn kernels, lime juice, chili powder, salt, and coconut oil.  Place your coconut oil in a pot that has a lid, and add your popcorn kernels.  You want them to be in a single layer on the bottom, don’t overcrowd the pot.  Cover the pot and heat over medium heat until all of your kernels have popped!  Don’t open the lid until then though!  Once your popcorn is ready, transfer to a bowl and while its still hot, add your lime juice, salt, and chili powder and toss to combine.

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Then just assemble your tacos!  Add your filling, avocado crema, and popcorn to corn tortillas, and you’re done!  So easy, fun, and delicious.


CHERRY CHIPOTLE BARBECUE SAUCE

  • 1 c. fresh cherries
  • 1 c. ketchup
  • 1 tbs. balsamic vinegar
  • 2 tbs. vegan worcestershire sauce
  • 2 tbs. brown sugar
  • 1 tbs. blackstrap molasses
  • 1 tbs. dijon mustard
  • 1 tbs. vegan steak sauce
  • 2 tbs adobo
  • 2 chipotle peppers
  • 1 tbs. salt
  • 1 tbs. black pepper
  1. Pit your cherries, and then add all of your ingredients to a pot with a fitted lid.  Bring to a boil, then reduce to a simmer, cover, and cook for approximately 40 minutes.
  2. Blend in a high powered blender, or with an immersion blender, until completely smooth.
  3. Transfer to a mason jar and save in the fridge up to three weeks.

AVOCADO CREMA

  • 1 c. raw cashews
  • 1 clove garlic
  • 1 tbs. adobo
  • 1/2 an avocado
  • 1 tsp. lemon juice
  • 1/2 tsp. salt
  • 1/2 c. regular unsweetened almond milk
  1. Combine all ingredients in a blender, and transfer to a mason jar in the fridge.

CHILE LIME POPCORN

  • 3 tbs coconut oil
  • 1/2-1 cup popcorn kernels
  • 4-6 tbs chili powder
  • juice of 1-2 limes
  • salt to taste
  1. Add your coconut oil and popcorn kernels to a deep pot.  Cover with a lid and heat over medium heat until all of your kernels have popped.
  2. Transfer to a bowl and add your lime juice, chili powder, and salt while still hot and toss to combine.

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