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Lauren Toyota of Hot for Food's inspired takes on tacos will have your mouth watering. Here's how you can whip up this dish — and impress your friends and family at the same time:

Makes 6
Prep Time: 30 minutes
Cook Time: 30 minutes

Roasted Poblano Peppers
3 large poblano peppers

Adobo Cream Sauce
1 x 7.5 oz / 212 g can chipotle peppers in adobo sauce (about ½ cup)
1 C raw cashews, soaked for 20 minutes in hot water
½ C fresh water
1 lime, juiced

Jackfruit Filling
1 x 20 oz/565 g can of young green jackfruit in water
2 tablespoons neutral vegetable oil
1 C finely chopped yellow or white onion
2 garlic cloves, minced
½ teaspoon sea salt
½ teaspoon chili powder
¼ teaspoon cumin
¼ teaspoon sage
1 tablespoon vegan worcestershire

Tacos
2 C finely shredded red cabbage
1 handful cilantro leaves
½ lime, juiced
6 (6-inch) flour tortillas
extra lime slices, as garnish

Roast the poblanos for about 6 to 8 minutes per side on a baking sheet under the broiler in the oven. Ensure you place the baking sheet on the middle rack rather than too close to the element. You can also char them over an open flame if you have a gas range stovetop. Cook for about 6 to 8 minutes per side, turning them occasionally with a pair of metal tongs to get the peppers evenly charbroiled. Either way, do not leave these unattended or forget about them! They're done when they've softened a bit and have turned a deep browny green color and dark charred spots all over.

Immediately place the peppers in a plastic bag and seal it. This will allow them to sweat and steam helping to remove the skins easily. Leave them in the bag while you prepare the sauce and jackfruit.

For more fabulous inspiration from Lauren Toyota, please visit: https://www.hotforfoodblog.com