Wednesday, July 14, 2010

Jerk Chik'n Tacos with Caramelized Mango & Pineapple


Why should chicken or pork have all the fun in the Caribbean sun?

Corny jokes aside, I was craving veggie chik'n and some spice, and this seemed like the next logical step in the taco project.

I know I could've easily mixed my own spices to create a jerk seasoning, but instead, found it much easier to pick up jerk seasoning from Fairway and cut down on my prep time. (If you want to create your own, mix together some thyme, allspice, cayenne, cinnamon, black pepper, salt, and garlic) Lucky for lazy little me, Fairway's spice blends rock!

Adding caramelized mango was a necessary fix for my sweet & spicy tooth. I tend to add extra cayenne to my dishes, so mango was the perfect cooldown!After cooking the fruit, I let the slices sit on paper towels for a few minutes to absorb some of the extra juice- I'm not a fan of soggy tacos, though if you were making this without the tortillas, I bet it would be fab! If you want to put this on the grill, leave the veggie chik'n whole and then slice it into strips. Either way, hopefully you'll get a taste of the tropics... even if the only Caribbean around is just your loud neighbor blasting Bob Marley.


The Whats:

* 3 tbsp. olive oil
* half a small red onion, diced
* 2 tbsp. jerk seasoning
* 1 pkg. of your fave veggie chik'n patties (I used Quorn in mine!), cut into strips
* 1/2 a container each of fresh mango slices and pineapple chunks, thinly sliced
* 8 corn tortillas 
* 1/4 cup guacamole and chopped arugula, for serving


The Hows:

1) In a medium mixing bowl, toss together the veggie chik'n strips with the jerk seasoning and 1 tbsp. olive oil until coated.

2) Heat the remaining olive oil in a large skillet over medium heat. Add the onion and jerk veggie chik'n to the pan and cook for about 8 to 10 minutes, turning occasionally, until veggie chik'n is golden and crisp. Remove from pan.

3) Add the mango and pineapple slices to the same pan. Cook over medium-high for about about 5 minutes, turning slices halfway, until fruit slices are browned and caramelized. Remove from pan. Serve in corn tortillas with guacamole, chopped arugula, or pico de gallo, if desired.

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