Vegan Jackfruit Tacos
A delicious plant-based taco option that'll satisfy even the most dedicated meat lovers. The meaty texture of jackfruit combined with bold Mexican-inspired seasonings creates an incredibly satisfying dish that's both healthy and flavorful.
Ingredients
- 2 20- oz cans young green jackfruit in water or brine drained and rinsed
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1 cup vegetable broth
- 12 corn tortillas
- Salt and pepper to taste
- Diced avocado
- Fresh cilantro
- Lime wedges
- Pickled red onions
- Vegan sour cream optional
Instructions
- Drain and rinse the jackfruit thoroughly. Using your hands or two forks, shred the jackfruit pieces, removing any tough cores.
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in the shredded jackfruit, chili powder, cumin, smoked paprika, and oregano. Cook for 2-3 minutes to toast the spices.
- Pour in the vegetable broth, reduce heat to low, and simmer for 15-20 minutes until the liquid is mostly absorbed and the jackfruit is tender.
- Use a fork to shred the jackfruit further as it cooks, creating a texture similar to pulled meat.
- Turn up the heat to medium-high and cook for an additional 5 minutes to create some crispy edges.
- Warm the tortillas and assemble your tacos with the jackfruit filling and your chosen toppings.