Description
These Vegan Jackfruit Tacos feature tender, shredded young jackfruit cooked with flavorful taco seasoning and adobo sauce, simmered to perfection for a delicious plant-based taco filling. Ready in just 30 minutes, this vibrant and healthy recipe is perfect for a quick vegan meal packed with fresh toppings like shredded cabbage, romaine, avocado, and jalapeños.
Ingredients
For the Jackfruit Filling
- 1 tablespoon extra virgin olive oil (or avocado oil)
- 1 medium onion (thinly sliced)
- 4 medium garlic cloves (minced)
- 2 (14 ounce) cans young jackfruit
- 2 tablespoons taco seasoning
- 2 teaspoons adobo sauce (or 1 chipotle pepper in adobo sauce)
- ½ teaspoon salt (to taste)
- ½ teaspoon black pepper
- ½ cup water or broth
- 3 tablespoons lime juice (about 1-2 limes)
For Serving
- Favorite taco shells
- Shredded purple cabbage
- Shredded romaine lettuce
- Diced red bell pepper
- Sliced avocado
- Sliced jalapeño pepper
Instructions
- Saute Aromatics: In a large skillet over medium heat, heat the oil and add the thinly sliced onion and minced garlic. Cook until fragrant and the onions are translucent, stirring occasionally, about 4-5 minutes.
- Prepare Jackfruit: Strain and rinse the canned young jackfruit thoroughly. Pat it dry with a paper towel, remove the cores, and shred the soft centers using your hands or a fork. You can keep small pod-like pieces or discard larger ones. Pat dry again to remove excess moisture.
- Cook Jackfruit: Add the shredded jackfruit to the skillet with the sautéed onions and garlic. Sprinkle taco seasoning, adobo sauce, salt, and black pepper over the jackfruit. Stir well to coat evenly and cook over medium heat for 3-4 minutes to combine flavors.
- Add Liquids and Simmer: Pour in the water or broth along with the lime juice. Stir and let the mixture simmer gently for 20 minutes, allowing the jackfruit to absorb flavors and the liquid to reduce, creating a savory taco meat texture.
- Serve: Spoon the cooked jackfruit into your favorite taco shells and top with shredded purple cabbage, romaine lettuce, diced red bell pepper, sliced avocado, and jalapeño slices for a fresh and satisfying taco experience.
Notes
- Use young green jackfruit packed in water or brine, not ripe jackfruit, which is sweet and not suitable for savory dishes.
- Adjust the adobo sauce or chipotle pepper amount based on your preferred spice level.
- If jackfruit pieces are too large, shred well to create a pulled meat texture.
- You can substitute water with vegetable broth for added flavor.
- Leftover jackfruit filling stores well in the refrigerator for 3-4 days and can be reheated in a skillet.
