These vegan tacos are easy, healthy, and packed with summer flavor! Sweet, spicy and colorful, these tacos are sure to be an instant family favorite. The creamy avocado spread makes them especially luscious, while grilling the fruits and veggies caramelizes them slightly and brings out their flavor.
Notes: Soy, cashew or rice milk (unsweetened and unflavored) can be used in place of almond milk. Sweet Georgia Peaches and Orchard Fresh Peaches from Hale Groves work equally well in this recipe. For best flavor, use a Hale Groves Valencia Orange for the orange juice.
Ingredients:
- 4 Hale Groves Peaches, halved and pitted
- 1 large avocado, halved, seeded, and peeled
- ⅓ c. almond milk
- 2 Tbsp. lime juice, divided
- ¼ tsp. hot sauce
- 1 small clove garlic, chopped
- 5 Tbsp. orange juice (Hale Groves Valencia Orange)
- 1 tsp. chili powder
- 1½ c. hot cooked barley
- Sea salt, to taste
- 12 miniature bell peppers, assorted colors
- 1 fresh poblano pepper, halved and seeded
- 1 small yellow onion, quartered
- A dozen 6″ corn tortillas
Directions:
- Add avocado, almond milk, 1 tablespoon lime juice, hot sauce, garlic and salt to a blender or food processor; blend until smooth.
- Combine 3 tablespoons orange juice, 1 tablespoon lime juice and chili powder in a bowl. Add hot cooked barley and toss to combine. Season with salt to taste.
- Brush 2 tablespoons orange juice over peaches, peppers and onion. Grill, covered, over medium-high heat until slightly charred, turning as needed (about ten minutes). Remove to a cutting board to cool.
- Cut bell peppers in half and remove stems and seeds. Cut peach halves and onion quarters into wedges and cut poblano into strips.
- Spread warmed tortillas with avocado mixture. Top with barley mixture, peaches and veggies and serve.