Description
These Jamaican Jerk Vegan Tacos are a vibrant, flavorful plant-based dish featuring shredded jackfruit cooked in a homemade Jamaican jerk seasoning, served with a fresh mango-avocado salsa and warm corn tortillas. Perfect for a delicious vegan meal with a kick of Caribbean spices.
Ingredients
Mango-Avocado Salsa
- 2 cups peeled and diced mango (about 2 medium)
- 1 medium ripe avocado (diced)
- ¾ cup diced red onion
- ½ cup diced cucumber
- 3 tablespoons fresh orange juice
- 3 tablespoons fresh lime juice
- ½ cup cilantro (finely chopped)
- Sea salt to taste
Jamaican Jerk Seasoning
- 1½ teaspoons onion powder
- 1 teaspoon sweet or hot paprika
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- ½ teaspoon ground allspice
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
Jackfruit Filling
- 2 (20-ounce) cans jackfruit in brine or water
- 2 tablespoons extra-virgin olive oil
- 6 scallions (white and light green parts, sliced)
- 4 garlic cloves (minced)
- 1½-inch piece fresh ginger (grated)
- 1 habanero (or serrano or jalapeño pepper, minced)
- 2 tablespoons coconut sugar or agave nectar
- 2 tablespoons tomato paste
- ¼ cup tamari
- 3 tablespoons fresh lime juice
- ½ cup water
To Serve
- 12 corn tortillas (charred or warmed)
Instructions
- Make the mango-avocado salsa: In a medium bowl, gently combine the diced mango, avocado, red onion, cucumber, fresh orange juice, fresh lime juice, and chopped cilantro. Season with sea salt to taste and set aside to let flavors meld.
- Make the Jamaican jerk seasoning: In a small bowl, mix together onion powder, paprika, black pepper, dried thyme, ground allspice, ground cumin, cayenne pepper, ground cinnamon, and nutmeg thoroughly to create the spice blend.
- Prepare the jackfruit: Drain canned jackfruit and rinse lightly under cold water. Shake off excess water and use your fingers to remove any thick core pieces while pulling the jackfruit apart to mimic shredded pork texture.
- Cook the aromatics and spices: Heat extra-virgin olive oil in a large pot over medium heat. Add sliced scallions and cook until browned, about 1 to 2 minutes. Add minced garlic, grated ginger, and minced habanero. Stir and cook for 1 minute to avoid burning. Add the prepared jerk seasoning, stirring constantly for 30 seconds to release the spices' fragrance.
- Add jackfruit and simmer: Stir in the shredded jackfruit, coconut sugar (or agave nectar), tomato paste, tamari, and fresh lime juice. Mix well, then pour in ½ cup water. Stir again, cover the pot, and let cook for 20 minutes over low to medium heat, stirring occasionally to prevent sticking and allow flavors to deepen.
- Serve: Warm or char the corn tortillas. Spoon the jerk jackfruit onto the tortillas and top with the mango-avocado salsa. Enjoy immediately for the best flavor and texture.
Notes
- You can adjust the heat level by using fewer or no habanero peppers or substituting with milder chiles.
- Jackfruit is an excellent meat substitute for pulled pork in this recipe, but be sure to use young green jackfruit packed in brine or water, not ripe canned jackfruit in syrup.
- For a gluten-free meal, ensure the tamari used is certified gluten-free.
- Leftover filling can be refrigerated for up to 3 days and reheated gently on the stovetop.
- To make this recipe nut-free, omit any optional toppings containing nuts.
