Cookwith

Name: Rick Martinez Inspired Dairy-Free Taco Plate
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1 small onion, diced; 3 cloves garlic, minced; 1 can young green jackfruit in water (14 oz), drained and shredded; 1 red bell pepper, diced; 1 tsp chili powder; 1 tsp cumin; 1/2 tsp smoked paprika; Salt and pepper to taste; 1 cup black beans, drained and rinsed; 8 corn tortillas; 1 cup shredded lettuce; 1 large tomato, diced; 1/4 cup fresh cilantro, chopped; Lime wedges (for serving); For the avocado sauce:; 1 ripe avocado, mashed; Juice of 1 lime; A pinch of salt; Water as needed to reach a smooth consistency

Rick Martinez Inspired Dairy-Free Taco Plate

miradugm

Inspired by Rick Martinez, this dairy-free taco plate packs a punch of bold flavors and a rainbow of textures. The tender, spiced jackfruit mimics a meaty filling while black beans add a protein boost, all sautéed with aromatic onions, garlic, and vibrant red bell peppers. Fresh, crisp lettuce, diced tomato, and cilantro provide a refreshing contrast, and homemade avocado sauce brings creaminess without any dairy. Thoughtfully crafted for a balanced dinner, this dish makes every bite a delightful explosion of spice, tang, and freshness that will transform your taco night into an unforgettable culinary experience.

Ingredients

Instructions

Heat olive oil in a large skillet over medium heat. Add diced onion and garlic; sauté until softened and fragrant, about 3-4 minutes.
Stir in the shredded jackfruit and diced red bell pepper. Sprinkle chili powder, cumin, smoked paprika, salt, and pepper; cook for 5-7 minutes until the jackfruit begins to brown and absorb the spices.
Fold in the black beans and cook for an additional 2-3 minutes until heated through. Adjust seasoning as needed.
While the filling simmers, warm the corn tortillas in a dry skillet or microwave until pliable.
Prepare the avocado sauce by mixing mashed avocado with lime juice, a pinch of salt, and enough water to achieve a smooth, drizzleable consistency.
To plate, layer each tortilla with a generous spoonful of the jackfruit-black bean mixture, then top with shredded lettuce, diced tomato, and chopped cilantro. Drizzle with the avocado sauce and serve with lime wedges on the side.