Jackfruit Poblano Tacos

Prep time: 10 minutes

Cook time: 30 minutes

Servings: 4 (2 tacos per serving)

Calories per serving: 599

1. Roast the poblano peppers
   1. Using a gas stove, heat multiple burners to medium-high heat.
   2. Place the peppers directly on the open flame. Let roast 5 minutes, then repeat on all sides until the entire pepper is completely charred.
   3. Transfer the roasted peppers to a bowl and let cool for 10 minutes.
   4. Run the pepper under water and peel off the charred bits. Remove the top of the pepper as well as the seeds, and cut into thin strips.
2. Prepare the chipotle sauce
   1. Soak the cashews in hot water for 20 minutes. Drain.
   2. In a blender, add the chipotle peppers in adobo sauce, cashews, 1 cup water, and 1 juiced lime. Blend until smooth.
3. Prepare the cilantro lime slaw
   1. Cut the cabbage into very thin shreds and place in a bowl.
   2. Squeeze in 2 limes and add 1 teaspoon of salt.
   3. Use your hands to massage the lime juice into the cabbage for 2-3 minutes.
   4. Add chopped cilantro and mix to combine. Season with additional salt if necessary.
4. Prepare the jackfruit mixture
   1. Drain and rinse the jackfruit and crumble into small pieces/shreds.
   2. Heat olive oil in a pan over medium heat. Add onions and saute 4-5 minutes. Add garlic and jackfruit and saute 4 minutes.
   3. Add the salt, chili powder, cumin, and poblano peppers and cook for 3 minutes.
5. Assembly
   1. Lightly toast the corn tortillas over the open stove burner flame or in the oven.
   2. Assemble the tacos by topping the tortillas with the jackfruit mixture, slaw, and a drizzle of the chipotle cream.