It doesn’t have to be Tuesday for you to indulge in a little taco action. These vegan, Mexican-inspired jackfruit tacos feature all the best toppings, plus they’re easy to make. And you don’t have to worry about the guac being extra.
The largest tree fruit in the world, jackfruit is an incredibly versatile ingredient in the kitchen. Its neutral, slightly sweet flavor allows it to absorb the flavors and seasonings of any dish. Its tender, stringy texture is also similar to that of shredded pork or chicken, making it the perfect choice for these delectable tacos.
This taco recipe features a flavor-packed profile. The jackfruit is seasoned with garlic, ground cumin, salt, smoked paprika, chili powder, oregano, and maple syrup. Top the jackfruit with your favorite taco toppings: vegan sour cream, shredded lettuce and cabbage, mashed avocado or guacamole, and fresh cilantro and enjoy.
- 1 tablespoon of extra virgin olive oil
- 1 large white onion, sliced
- 1 can of green jackfruit, drained
- 1/2 teaspoon of garlic granules
- 1/4 teaspoon of onion granules
- 1/2 teaspoon of ground cumin
- 1/4 teaspoon of salt
- 1 teaspoon of smoked paprika
- 1/4 teaspoon of chilli powder
- 1/4 teaspoon of oregano
- 2 tablespoons of maple syrup
- 1/4 red cabbage, finely shredded
- 1 large avocado, mashed
- Shredded lettuce
- Dairy free sour cream
- Fresh coriander
- Chili flakes, optional
Begin by heating a large pan on a medium heat and adding the olive oil and sliced onion.
Cook for 5 minutes or so, stirring occasionally. Meanwhile shred the jackfruit chunks into strips.
Add all of the jackfruit to the pan with the onion along with the garlic and onion granules, ground cumin, salt, smoked paprika, chilli powder, oregano and maple syrup. Combine and cook for a further 8-10 minutes stirring frequently.
When ready to eat add some sour cream to the tacos then load up with shredded lettuce and cabbage followed by the jackfruit onion mix.
Top with mashed avocado, fresh coriander and a pinch of chili flakes should you wish. Enjoy!
Can’t get enough of these jackfruit tacos?
Craving some more Mexican-inspired dishes? Then whip up these sofritas taco bowls. Fashioned after Chipotle’s spicy sofritas, this recipe features perfectly-crumbled, spicy tofu and a homemade chipotle chili sauce. Load this dish with all your favorite veggies and lots of avocado for a glorious taco bowl for a lunch of champions.
For a hearty dinner dish, make these pesto-stuffed eggplant rolls. They feature soft-baked eggplant rolls loaded with vegan parmesan and cheddar cheese and vegan pesto. The filling also includes tofu and an array of tasty seasonings. Serve this dish hot with couscous or bulgur on the side.
And don’t forget about dessert. These vegan Twix bars are chocolatey and filled with an ooey-gooey caramel that will have you savoring every last bite. Trust us, they’re so good, you won’t even want to share with the kids. A vegan take on the classic crunchy, caramel-rich Twix, the bars feature a crispy shortbread cookie layer, topped with delicious golden caramel, and coated in your favorite non-dairy milk chocolate.