Caribbean Naan Tacos

My sister is the genius behind the flavors of these tasty island-style tacos. I simply made them vegan by using meaty portobellos. The mushrooms kind of caramelize in the jerk seasoning, making these an oh so tasty crowd pleaser. For vegans and omnivores alike.

Makes 4 Tacos

Ingredients

Jerk Seasoning:

2 tsp allspice

2 tsp nutmeg

2 tsp cinnamon

2 tsp garlic powder

2 tsp ground ginger

2 tsp salt

1 tsp ground black pepper

1 tsp ground cloves

1/4 tsp cayenne pepper

1 1/2 tbsp brown sugar

For the tacos:

4 naan breads 

4 large portobello mushrooms

3 tbsp seasoning + 3 tbsp water

Avocado Aioli (recipe below)

1 bag coleslaw mix or chopped cabbage

Cilantro, chopped to garnish

For the Avocado Aioli:

1 avocado, mashed

1/4 cup of vegan mayo or dairy-free yogurt

1 tsp garlic powder

2 tsp lemon

Directions

Mix all ingredients for the jerk seasoning, store in a glass jar, and set aside (save the excess for another recipe.) Slice the portobellos into 1/2 inch thick slices, then sauté in a skillet over medium heat with 3 tbsp jerk seasoning and 3 tbsp of water until slightly softened and slightly caramelized, about 10 minutes.

Meanwhile make the avocado aioli. Whisk together the mashed avocado, mayo, garlic powder, and lemon juice.

Heat the naan slightly either in the microwave for 15 seconds, in the oven, or over a gas burner. Assemble tacos by smearing naan with avocado aioli, then layering mushrooms, slaw, and cilantro. Devour.

If you make this and love it, don’t forget to share it on Instagram and tag me @theglowblueprint so I can see your versions!