Baja style tacos can be a lot of things. They are usually some kind of light taco filling topped with cabbage, salsa and sour cream. Here are two ways I like to make them using plants: lime grilled hearts of palm and lemon sautéed artichokes.
Both recipes make enough for 3 or 4 tacos.
Lime Grilled Hearts of Palm
1 can hearts of palm
1 teaspoon sunflower oil (or other high heat oil)
Scallions, thinly sliced
Lime cashew cream (1 cup cashew cream + The juice of 1 lime)
Heat a grill pan on the stovetop. Brush with oil. Place the hearts of palm on the grill and squeeze the lime juice over top. Grill until there are grill marks one side and then use tongs to turn them. The hearts of palm will dry out a bit and that makes for a great texture.
Char the tortillas on an open flame. Mix the fresh lime juice into the cashew cream.
Assemble the tacos with the hearts of palm on the bottom. Top with cabbage, scallions, tomatoes and lime cashew cream.
Lemon Sautéed Artichoke Tacos
1 jar of artichokes packed in water, drained
The juice of 1/2 lemon
Red onions, diced
Chipotle spiced cashew cream (Cashew cream + chipotle powder)
Heat a sauté pan on the stovetop. Add the artichokes and fresh lemon juice and sauté until heated through.
Char the tortillas on the stovetop. Mix a few shakes of chipotle powder into cashew cream.
Assemble the tacos with the artichokes on the bottom. Top with cabbage, red onions, tomatoes and chipotle cashew cream.