| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 420 | 20g | 3g | 58g |
| sugars | fibre | protein | salt |
| 14g | 12g | 8g | 1.2g |
Why I Love Mexican Adobo Eggplant Vegan Tacos
I’ve always found solace and comfort in experimenting with flavors from around the globe, and despite my New England roots, I feel a special affinity for Mexican cuisine. It has an electrifying medley of flavors that sets my culinary senses on a delightful frenzy. One of my most beloved recipes is the exquisite Adobo Eggplant Vegan Tacos. This interpretation of a classic Mexican street food is a plant-based powerhouse and a delightful feast, brimming with aroma, flavor and nutrition.
Broadening Culinary Horizons
Born and raised in the heart of Maine, predominantly known for its delectable seafood, my creative foray into Mexican fare is indeed a nod to the subtle influence of eminent Mexican chefs such as Enrique Olvera. Their spotlight on sustainability and authentic flair have inspired me to experiment beyond my comfort zone without ever compromising on flavor or nutritional value.
A Vegan Affair with Authentic Mexican
Straying from the obvious choice of seafood dishes might seem out of character, considering my New England roots. Yet, the Adobo Eggplant Vegan Tacos seemed like a perfect way to combine my love for wholesome, plant-based meals with the intense, inherent flavors of classic Mexican street food. The result was undeniably delicious – a testament that Mexican food can not only be meat-free, but also incredibly flavorful and satisfying.
These tacos aren’t too far off from the classic margherita pizza, with their combination of fresh basil, juicy tomatoes, and a hint of garlic. They would pair wonderfully with a light, crisp salad or some homemade guacamole and tortilla chips for an extra crunch.
Whether you’re looking for a new plant-based recipe to try, a way to change up Taco Tuesday, or just a taste of Mexico from your own kitchen, these Adobo Eggplant Vegan Tacos are sure to hit the spot!
What You’ll Need
- 3 medium eggplants
- 3 tablespoons olive oil
- 1 tablespoon garlic, minced
- 1 cup adobo sauce
- 12 small corn tortillas
- 1 cup fresh cilantro leaves
- 1 red onion, thinly sliced
- 2 avocados, sliced
- 1 cup tomato salsa (Vegan)
- 1 lime, cut into wedges
- Salt and pepper to taste
Method
Step One
Start by prepping the eggplants. Cut the eggplants into thick slices. Season them with salt, pepper and minced garlic. Make sure they are well coated in the seasoning. Let them sit for a few minutes to absorb the flavors.
Step Two
While the eggplant is marinating, prep your other ingredients. Thinly slice the red onion, and cut the avocados into thin slices. Set these aside for now.
Step Three
Heat the olive oil in a large frying pan over medium heat. Once the oil is hot, add the eggplant slices to the pan. Cook them for about 5 minutes on each side, or until they are soft and nicely browned.
Step Four
Once the eggplants are ready, remove them from the pan and let them cool. Once they are cool enough to handle, chop them into smaller, bite-sized pieces.
Step Five
Return the chopped eggplant to the pan and add the adobo sauce. Stir everything together and let it stew for about 10 minutes.
Step Six
While your eggplant is stewing, warm your tortillas. You can either do this in the oven or over an open flame on the stove. Just make sure you keep an eye on them so that they don’t burn.
Step Seven
Once both the tortillas and eggplant are ready, it’s time to assemble your tacos. Lay a tortilla flat and spoon some of the eggplant mixture onto it. Top this with some avocado slices, a few slices of red onion, a sprinkling of fresh cilantro leaves, and a spoonful of vegan tomato salsa.
Step Eight
Serve your tacos with a side of lime wedges, for squeezing over the top. Enjoy!
