Looking For A New Recipe For Taco Tuesdays?

It’s hard to come up with new taco Tuesday ideas, but we’ve got you covered.  Try these fresh banana blossom carnitas tacos for a change.  You won’t be disappointed! Our guest Chef for today is west Texas-based social media influencer Kimberly Guerrero of “The Vegan Foodie Eats.” She is a talented recipe developer, food photographer, and a homeschooling mom to 8-yr old vegan daughter.

Time to dive deep into this new recipe, so let’s get cookin’…

The Texas Vegan

Kimberly Guerrero is a west Texas-based social media influencer known as The Vegan Foodie Eats. She transforms recipes that she enjoyed before being vegan into delectable and healthy vegan dishes. As a vegan foodie with limited vegan options in her small city, which is home to many cattle ranchers, she is determined to teach others that eating vegan is simple and achievable no matter where you live. When Kimberly is not cooking amazing meals, she enjoys walks, reading, and sewing in her spare time.

Kimberly showing off her banana blossom carnitas tacos.

Taco Tuesday Ideas Can Be Unique

So what exactly are banana blossoms?  They are big purple-skinned flowers attached to the end of a banana bunch. They are densely packed petals that have a neutral taste and a high nutritional value. The banana blossom is high in minerals including phosphorus, calcium, potassium, copper, magnesium, and iron.  They can be purchased at most Asian markets; be certain to get the blossoms in brine rather than syrup.   Time to go buy some so you can enjoy these tasty tacos.  Your friends and family will be impressed, and grateful for not having the same old vegan tacos you usually have on taco Tuesdays.

The ingredients for the banana blossom carnitas tacos.

The beautifully plated and ready-to-eat vegan banana blossom carnitas tacos.

Print Recipe

BANANA BLOSSOM CARNITAS

A unique twist for vegan tacos. These are made with banana blossoms, which are highly nutritious and a unique way to make boring tacos, not so boring.

Course: Dinner, Lunch

Cuisine: Mexican

Keyword: Taco Tuesday, vegan

Ingredients

• 1 tbsp vegetable oil
• 1 small yellow onion julienned
• 2 garlic cloves minced
• 2 cans banana blossom in brine thinly sliced
• 1 tsp ground cumin
• 1 tsp chile powder
• 1/4 tsp ground coriander
• 1 tsp dried oregano
• 1/4 tsp black pepper
• 2 tbsp soy sauce or tamari
• 1-2 tsp liquid smoke
• 1 tbsp maple syrup

Instructions

• In a medium skillet, heat the oil over medium heat. Saute the onion and garlic. Then toss in the banana blossom and spices, making sure everything is well combined. Cook for 8–10 minutes, or until the banana blossom is slightly browned.
• The shredded banana blossom carnitas goes well in tacos, tortas, and burrito bowls.

Thanks For Joining Us For Lunch

I hope you enjoyed this awesome episode of #LunchBreakLIVE as much as I did.  I eat vegan tacos literally every day, and obviously, I love them, but I look forward to trying a new and unique recipe to brighten up my daily intake.  I hope you give this recipe a try as well and let us know how much you enjoyed it.  take a photo of your finished dish and tag @UnChained_TV on Instagram.  Looking for more easy plant-based recipes to try?  Hop on over to the #LunchBreakLIVE page, where we have a ton to choose from.  Be sure to download our new FREE streaming channel UNCHAINEDTV from the APP store on your cell phone or Roku, Fire Stick, or Apple TV devices for more recipes and cooking shows. Until next time…keep cookin’!