Take some roasted chayote, put it in a taco and…mmm it’s so good! The adobo verde or green adobo sauce gives it an herby, garlicky and spicy kick. I am always on the look out for delicious vegan taco ideas and this healthy flavorful recipe does not disappoint. The cashew cheese I made has a tangy flavor very reminiscent of goats cheese and it pairs perfectly in these tacos. You can use your favorite vegan cheese here as long as it crumbles. I do plan to share my vegan cheese making adventures with you in a future post.
Leftover adobo sauce can be used to flavor your tofu, tofu scramble, potatoes, pasta, rice or anything you can think of. Go out..buy the chayotes and feed these tacos to people you love!
- 4 chayotes
- 1 medium onion
- crumbly cashew cheese ( recipe coming soon )
- corn tortillas
- olive oil
- 1 lime
- salt and pepper to taste
For Green Adobo Sauce
- 1/3 packed cup of fresh cilantro leaves
- 1/3 packed cup of flat leaf parsley leaves
- 2 serrano peppers
- 3 unpeeled garlic cloves
- 1/2 cup olive oil
- 1 tsp kosher salt
- 1/4 tsp pepper
Step 1 – heat oven to 450 degrees; peel and chop the chayote into bite size pieces, spread onto a baking sheet lined with parchment paper; drizzle with 2 tbsp olive oil, 1 tsp salt, 1/4 tsp pepper, mix well and bake for 45 – 50 minutes until golden brown.
Step 2 – make the adobo sauce; heat a comal or skillet, toast the garlic cloves and the serranos until soft and charred in some spots; peel the garlic and remove stems from the serranos, place them in a blender with the cilantro, parsley, salt/pepper and olive oil; blend until well combined and smooth, set aside.
Step 3 – slice the onion and cook over low heat with 1 1/2 tsp oil and a pinch of salt until golden and caramelized. When the chayote is done cooking add 3 tbsp of the green adobo, the zest from 1 lime plus the juice from 1/2 of the lime and mix well. Take a warm tortilla place about 2 tbsp of the chayote filling, top with caramelized onions and crumbled cashew cheese. Enjoy!