Taco Filling
- 6 green onions, chopped
- 3 garlic cloves, peeled and smashed
- 1 or 2 jalapenos, seeded and chopped
- 1 cup (250 ml) chopped fresh cilantro
- ½ cup (125 ml) Fairlee Pineapple Juice
- 2 tbsp (30 ml) gluten-free soy sauce
- 2 tbsp (30 ml) brown sugar
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) smoked paprika
- 1 tbsp (15 ml) ground cumin
- 1 tbsp (15 ml) kosher salt
- ½ tsp (2.5 ml) ground black pepper
- 1 ½ lb (675 g) sweet potatoes, peeled and cubed
- 1 ½ lb (675 g) firm tofu, patted dry and cubed
- 4 cups (1 litre) peeled and chopped pineapple
Pineapple Salsa
- 2 cups (500 ml) diced fresh pineapple
- 2 cups (500 ml) diced fresh peaches
- 1 cup (250 ml) diced red bell pepper
- 1 cup (250 ml) red onion, very thinly sliced
- 1 cup (250 ml) corn kernels
- ¼ cup (60 ml) reserved marinade
- ¼ cup (60 ml) Fairlee Pineapple Juice
- ½ cup (125 ml) cilantro leaves
Avocado Cream
- 2 ripe avocados, pitted, peeled and chopped
- ¼ cup (60 ml) sour cream or vegan mayo
- 3 tbsp (45 ml) Fairlee Pineapple Juice
- 1 tbsp (15 ml) minced jalapeno, or more to taste
- 2 garlic cloves, peeled and chopped
- 20 soft corn tortillas, 6 inches (15 cm) in diameter Shredded or crumbled cheese or vegan cheese (optional)
Taco Filling
- In a food processor or blender, blend all of the ingredients, except for the sweet potatoes, tofu and pineapple, to form a coarse paste. Set aside ¼ cup (60 ml) of the marinade in a large bowl to make the salsa.
- Place the sweet potatoes, tofu and pineapple in three separate mixing bowls. Divide the remaining marinade between the mixing bowls and toss to combine. Cover and let marinate for at least 1 hour or refrigerate and marinate overnight.
- Preheat the oven to 450°F (230°F).
- Lay out the sweet potatoes, tofu and pineapple on 3 separate parchment paper-lined baking sheets. Discard the marinade.
- Roast the sweet potatoes and tofu in the oven for 30 minutes or until nicely browned, turning over once during cooking. Roast the pineapple until browned and tender, about 10 to 15 minutes. Keep warm.
Pineapple Salsa
- Meanwhile, add all of the pineapple salsa ingredients, except for the cilantro leaves, to the bowl of reserved marinade. Season with salt and pepper to taste. Add the cilantro leaves just before serving.
Avocado Cream
- In a food processor or blender, purée all of the ingredients until smooth. Add more Pineapple Juice (or water) to thin out, as needed. Season to taste with salt and pepper.
Assembly
- Warm the tortilla shells in the oven or on the grill.
- Serve the tortillas topped with the avocado cream, roasted sweet potatoes, tofu and pineapple. Spoon the pineapple salsa over top. Sprinkle with cheese, if desired.