Jackfruit Tacos
One bite of these pulled Jackfruit Tacos and you’ll be hooked! The meaty texture and smoky flavors of the perfectly seasoned jackfruit filling are out-of-this-world.
Prep Time20 minutes mins
Cook Time25 minutes mins
Total Time45 minutes mins
Course: Main Course
Cuisine: Mexican-inspired
Servings: 6 servings
Calories: 221kcal
Jackfruit Taco Meat
- 1 tablespoon olive oil
- 1/2 onion, cut in half and thinly sliced
- (2) 20-ounce cans young jackfruit in water or brine
- 1 cup vegetable broth, divided
- 1 tablespoon tomato paste
- 2 tablespoons low sodium soy sauce
- 2 chipotle peppers in adobo, chopped small
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 2 tablespoons agave
- 2 tablespoons fresh lime juice
- salt, to taste
Creamy Avocado Sauce
- 1 large ripe avocado, pitted and scooped out of the skin
- 1/2 cup packed fresh cilantro, chopped roughly
- 3 tablespoons fresh lime juice
- 3 tablespoons vegan mayo or plain vegan yogurt
- 1/4-1/2 teaspoon salt, or to taste
For Serving
- tortillas of choice, soft or crunchy, corn or flour
- Optional toppings: shredded lettuce, sliced avocado, vegan cheese, salsa, tomatoes, vegan sour cream, pickled onions
For the tacos
Drain and rinse the jackfruit. Chop off the hard center core portions if desired. I usually don't so I don't waste any.
Heat the olive oil over medium heat in a large skillet. Add the onion and sauté for 3-4 minutes until translucent. Now add the jackfruit and 1/2 cup vegetable broth. Bring to a boil, then lower the heat and simmer, covered, for about 10 minutes.
After 10 minutes, remove the lid and mash the jackfruit with a potato masher or two forks, creating a shredded texture.
Add the other 1/2 cup vegetable broth, tomato paste, soy sauce, chipotle peppers, garlic, chili powder, cumin, agave and lime juice to the skillet, and stir into the jackfruit. Cook over medium-high heat for about 10-15 minutes, stirring frequently. Taste; add salt as desired.
Serve in tortillas with optional avocado sauce and other desired toppings. Enjoy!
For the avocado sauce
Add the ripe avocado flesh, cilantro, lime juice, vegan mayo or yogurt and salt to a food processor and process until smooth and creamy, scraping the sides as needed.
Store in the refrigerator for 2-3 days.
Serving: 1of 6 servings | Calories: 221kcal | Carbohydrates: 25g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 597mg | Potassium: 317mg | Fiber: 5g | Sugar: 7g | Vitamin A: 722IU | Vitamin C: 10mg | Calcium: 41mg | Iron: 1mg