Easy Vegan Jackfruit Tacos

There are four of my most favourite words in the title of this recipe… yeah, I bet you guessed each and every one you clever minx you. Easy Vegan Jackfruit Tacos. Boom.

EASY: Every now and then I don’t mind a more complicated recipe such as my Vegan Tiramisu (so worth it), but for the most part, I like my recipes easy, and I like ’em quick. This one just takes a little sautéing, add some seasonings, then mash. Done. And it takes less than 30 minutes to prepare. I mean really, what more could you ask for?

VEGAN: pret-tay sure that you aren’t surprised that this is one of my favourite words. Not only did this life changing word make me a healthier, happier, more compassionate and environmentally friendly human being, but it also gave my career a 180-degree flip, and I now have the job of my dreams (that I didn’t even know I was dreaming about)!

JACKFRUIT: the fruit that is the jack of all trades. You can eat this fruit ripe and sweet, which to be honest is not my fave, but where it really shines is when you get it young and green. At this stage, it’s starchy and savoury and is so amazing in that it replicates pulled or shredded meat almost exactly. Except, of course it’s so much better! I swear, I was eating these tacos and wondered why in the world would anyone want to eat a chicken when they can have this!?

TACOS: this Mexican handheld food with endless topping combos is just an all time fave for me. I mean there’s an entire day of the week dedicated to tacos called #tacotuesday! I’m clearly not the only one who get’s this excited about food. Just as this shirt says, mas tacos por favor.

So there you have it, Easy Vegan Jackfruit Taocs. These tacos are a perfect quick and easy weeknight meal, packed full of spices, with a squeeze of lime on top and maybe a cerveza on the side. Happy taco-ing!

To make Easy Vegan Jackfruit Tacos: First, you are going to need jackfruit. I know, you’re probably shocked. It’s important that you find young green jackfruit in brine or in water, and not the sweet ripe kind in syrup. You can pick it up on Amazon, or check out any Asian grocery store.

For optimal texture, cut the jackfruit into thin slices from core to the outer edge as seen in the picture above. This breaks up the tougher core as much as possible and makes for the best shredded texture.

Do NOT discard the core or seeds, they are totally edible and you are just wasting precious jackfruit!

Heat the oil in a large skillet over medium-high heat. When hot, add in the onions and garlic and sauté for about 5 minutes until the onions have softened and are beginning to brown.

Now take a potato masher, and smash all the jackfruit up to get that shredded texture. Pretty cool huh? If you find it a bit wet, just cook a little longer. If you find it a little dry, just add a splash more vegetable broth.

To assemble the tacos, warm the taco shells according to the package directions. When warmed, add a scoop of the jackfruit, with the toppings and a squeeze of lime juice. OR you can top with whatever your favourite taco toppings are! I also love a squeeze of hot sauce. Omnomnom.

5 from 5 votes

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Easy Vegan Jackfruit Tacos

Prep Time

10 mins

Total Time

25 mins

 

Takes just 25 minutes to whip up for a perfect weeknight meal. So delicious even meat eaters will love this!

Course: Main Course

Cuisine: Mexican

Servings: 8 tacos

Calories: 208 kcal

Author: Sam Turnbull • It Doesn't Taste Like Chicken

Ingredients

For the jackfruit:

• 2 20oz cans green jackfruit in water or brine , drained, rinsed, and chopped (see instructions)
• 1 tablespoon light oil (such as canola or vegetable)
• 1 yellow onion , sliced
• 4 cloves garlic , minced
• 1/2 cup vegetable broth or water
• 1 tablespoon agave
• 1/2 lime , juiced
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon salt

For the tacos:

• 8 taco shells , hard or soft (gluten-free if preferred)
• 1 avocado , sliced
• 1/4 red onion , thinly sliced
• 1/4 cup cilantro , roughly chopped
• lime wedges

Instructions

To chop the jackfruit:

1. For optimal texture, cut the jackfruit into thin slices from core to the outer edge as seen in the pictures above. This breaks up the tougher core as much as possible and makes for the best shredded texture. Do NOT discard the core or seeds, they are totally edible, and you are just wasting precious jackfruit!

To make the shredded jackfruit:

1. Heat the oil in a large skillet over medium-high heat. When hot, add in the onions and garlic and sauté for about 5 minutes until the onions have softened and are beginning to brown.

2. Add the chopped jackfruit, broth, agave, lime juice and all the spices to the pot and cover. Reduce heat and let it simmer until the jackfruit softens a bit, and about 1/2 of the liquid is absorbed. About 5 minutes.

3. Now take a potato masher, and smash all the jackfruit up to get that shredded texture. Pretty cool huh? If you find it a bit wet, just cook a little longer. If you find it a little dry, just add a splash more vegetable broth.

To assemble the tacos:

1. Warm the taco shells according to the package directions. When warmed, add a scoop of the jackfruit, and top with an avocado slice, a couple red onion slices, some cilantro, and a squeeze of lime juice. Or you can top with whatever your favourite taco toppings are! I also love a squeeze of hot sauce. Omnomnom.

Bon appetegan!

Sam.

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