Ingredients:

  • 3 cups (720g) seedless watermelon, cut into 1-inch thick rectangles
  • 1/4 cup (60ml) soy sauce
  • 1 tbsp (15ml) maple syrup
  • 1 tsp (5ml) liquid smoke
  • 1 tsp (5g) garlic powder
  • 2 tbsp (30ml) neutral oil
  • 2 cups (150g) shredded red cabbage
  • 2 tbsp (30ml) fresh lime juice
  • 1/4 cup (60g) vegan mayonnaise
  • 1 tbsp (15ml) sriracha
  • 1/4 tsp (1.5g) salt
  • 8 small (6-inch) corn tortillas
  • 1 medium (50g) jalapeno, thinly sliced
  • 1/4 cup (15g) fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. In a medium bowl, whisk together the soy sauce, maple syrup, liquid smoke, and garlic powder. Toss the watermelon rectangles in the mixture and let them sit for 5 minutes.
  2. Heat the neutral oil in a cast iron skillet over medium-high heat until shimmering. Sear watermelon pieces for 3–5 minutes per side until a deep mahogany crust forms.
  3. While the watermelon rests for 2 minutes, whisk together shredded red cabbage, lime juice, vegan mayonnaise, sriracha, and salt in a small bowl.
  4. Warm the corn tortillas in a dry pan for 30 seconds per side.
  5. Assemble by placing two pieces of savory watermelon in each tortilla and topping with zesty slaw, sliced jalapenos, and chopped cilantro.