Fried Canned-Peach Smokey Vegan
BBQ Street Tacos
Ready in 1 hour
Serves 2-4 people, or 6+ people if doubled.
It’s Vegan! ✌🏻
Street Taco Corn Tortillas
Canned Peaches (2 cans)
Garlic (Fresh, Minced or Garlic Powder)
Coleslaw Mix, Bagged
Jalapeño, fresh (1-2 or more)
White Granulated Sugar
Salt & Pepper
Spanish Fried Rice:
White Rice (1 cup)
Jalapeño, fresh (1 or more)
Yellow Onion (1)
Salt & Black Pepper
*Of course, totally feel free to purchase your own vegan barbeque sauce, to speed this recipe up just a little. Sweet Baby Ray’s barbeque sauce is wonderful and be found pretty much anywhere- just make sure not to grab the honey varieties!
- First, begin by draining the juice from your canned peaches into a cup, and set aside to use later or to sip on while you cook. Don’t waste the juice, but you won’t need it for this recipe.
Place the peaches into a colander to sit & strain completely while you continue to prep!
- Next, start cooking your rice using your own chosen method, such as an Instant Pot, rice cooker or just stove-top style.
Personally, I totally just used an Instant Pot and made my rice on the ‘Rice’ setting at a 1:1 ratio with water, and it cooked for 12 minutes. Easy peazy!
Now that you got the rice a-cookin’, move on to prepare your spicy coleslaw.
- You’re gonna want the coleslaw to be chilled by the end, so starting your prep by assembling the coleslaw will completely allow time for it to chill before it’s time to serve.
Begin by small dicing about three whole Jalapeños; you’ll only need one or so of the jalapeños for the coleslaw, but take the time now to dice ‘em them all, and set aside- you’ll thank yourself later!
- Next, get out a large mixing bowl and prepare the coleslaw dressing in the base of the bowl.
You’ll need to combine:
1 cup of Plant-based Mayo; ½ liquid ounce of White Vinegar; a few teaspoons of Lime Juice; a tablespoon of white Sugar; and Paprika, Chili Powder, Black Pepper and Salt, to taste.
- When you’re satisfied with your dressing, add in your bagged coleslaw veggies & a handful of diced jalapeño.
- Using a flat mixing spatula, incorporate the dressing into the veggie mix, and then you can place a cover over it (such as saran wrap, or even a flat plate or lid) and then toss it in the fridge to let chill.
- Now, take just a few quick minutes to prepare the BBQ sauce, if you are making your own.
In a small bowl, combine the following, with ketchup as the base, to taste:
Ketchup, White Vinegar, Maple Syrup, Dijon Mustard, Sriracha, Molasses, and Salt & Pepper, Lemon Pepper, Garlic Powder, Paprika, and Chili Powder.
Give it a try, and set aside!
- Now, your rice has definitely finished cooking and has hopefully cooled slightly, so throw your rice into a skillet or frying pan with a fair amount of olive oil and place it on your stove top on medium-high heat.
- Chop up one whole yellow onion into thick pieces while the burner begins to heat up, and once the rice and oil begin to pop, throw in the diced onion & your desired amount of diced jalapeño, along with a liberal amount of lime juice.
- Continuously stir your rice so that it doesn’t burn, and add in fair amounts of Paprika and Chili Powder- both for flavor and color- as well as Salt, Black Pepper and Lemon Pepper.
- Keep stirring!
- Turn your burner up just slightly, to a fairly high heat, and continue to stir your rice while adding some olive oil and lime juice throughout the frying process.
Note: lime juice will increase the speed at which your rice will cook and crisp, but also potentially burn- so watch out!
Cover the rice for just one or two minutes at a time periodically while cooking, for browning. Stir consistently otherwise, and finally turn the heat down to low & set aside to keep warm when it is finished (read: well-cooked, seasoned & crispy.)
- Now place your oven to the Broil setting, and then get out a cookie sheet & grease it. Place as many tortillas as you can or would like across the cookie sheet, with the tortillas hopefully overlapping only slightly. Lightly sprinkle the cluster of tortillas with olive oil, lime juice & salt.
Note: The amount of oil & lime juice used will affect how quickly the tortillas cook.
- Place the cookie sheet into the oven for only one or two minutes, or less— set a timer if you have to, no shame!
- If you need to, repeat this quick cooking process for the tortillas until you have as many tortillas as you’d like. As they come out of the oven, place them on a cooling rack or another surface to cool.
Once they are cool enough to touch, but not yet completely cooled, slightly turn up two edges of each tortilla in order to allow them to cool as taco shells.
- You are almost done! All that’s left to cook is to quickly fry the peaches that have been sitting in the colander. To do this, turn a stove burner onto almost the highest heat, and then prepare a frying pan or large sauté pan (doesn’t matter in this instance) with a thick coat of olive oil, and place it onto the heat.
- Place your peach slices into the pan, fitting as many as you can without any overlap. Watch out, because as the oil heats up there will definitely be some oil poppin’ action!
- Throw in a light amount of Minced Garlic (or Garlic Powder) to this pan, and use a spatula to flip the peaches consistently as they cook quickly. They will fry and darken very quickly, and can burn easily, so keep ‘em movin’!
- Once your peaches are finished, which will only take about five or six (5-6) minutes, remove them from heat, and set aside.
- Now, all of your ingredients are done and all you gotta do is assemble them tacos!
- Each tortilla should have, in this order: at least one peach slice, a spoonful of rice, a spoonful of coleslaw, and a topping of your homemade BBQ sauce & some lime juice.
Whew! Thanks for reading!
~ Jessica G.