Jamaican Jerk Vegan Rib Tacos
These easy fusion Jamaican jerk rib tacos are bursting with flavours from the sticky roasted jerk ribs, avocado lime crema and a refreshing mango salsa!
Servings: 8 tacos
Ingredients
Jamaican Jerk Ribs
- 1 pack vegan ribs (sub 450g tofu or any other plant based protein)
- 2 tbsp jamaican jerk seasoning
- 1 tsp dried or fresh thyme
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp cayenne pepper
- 1 tsp allspice
- 3/4 cup vegan jerk bbq sauce
Avocado Lime Crema
- 1 avocado
- 1/2 cup vegan cream cheese (substitute vegan yogurt)
- 1 tsp garlic powder
- squeeze lime juice
- 1/4 cup cilantro
- 1 tsp salt
Salsa
- 1.5 medium tomatoes
- 1/2 ripe mango
- 1 jalapeno
- 2 tbsp chopped cilantro
- salt
- black pepper
Others
- 8 corn or wheat tortillas
- oil for baking
Instructions
- Preheat your oven to 200°C.
- In a bowl, mix together the jerk seasoning, thyme, allspice, cayenne pepper, garlic powder, onion powder, salt, and pepper.
- Rub this dry marinade onto the vegan ribs and spray some oil. Bake at 200C for 20 minutes, flipping them halfway.
- After 20 minutes, spread some jerk bbq sauce on side and grill/broil in oven for 10 minutes. Repeat the same on the other side after 10 minutes. The edges should be crispy and caramelised (but not burnt!)
- Once the ribs are cooked, let them rest for a few minutes before removing the meat from the bones. Shred or chop the meat into bite-sized pieces.
- Chop tomatoes, mangoes, jalapeno and cilantro. Combine all the ingredients needed for the mango salsa.
- Blend all the ingredients for the avocado lime crema in a high speed blender until smooth and creamy.
- Spread some of the leftover jerk bbq sauce on the tortillas and fry them on a pan until lightly smoky and charred. Repeat for both sides and all remaining tortillas.
- Spread a spoonful of crema in the middle of the taco, followed by the bite-sized rib pieces. Top with mango salsa and serve!