We’re big on taco night in my house! I always keep a stash of spices and tortillas on hand so I can whip up a batch of vegan tacos on a whim. What might go into those tacos varies from day to day, but these jackfruit tacos are in heavy rotation lately. So when you stock up on taco ingredients, make sure you include some jackfruit! Not only does it have the perfect texture for replicating shredded beef or pork, but it also cooks up super quick and easy.
What You’ll Need
Oil. The recipe calls for olive oil, but any high heat oil will do — such as canola, peanut or corn oil.Onion.Jackfruit. Use canned jackfruit and make sure it’s labelled as young and green. This means it’s unripe and not yet sweet. Ripe jackfruit wouldn’t make for very good tacos! You can find canned jackfruit at Asian markets, Trader Joe’s, and occasionally at regular supermarkets.Garlic.Spices. We’re using cumin, ancho chile powder, paprika, and oregano.Tomato sauce.Vegetable broth. I like Better Than Bouillon in seasoned vegetable flavor.Brown sugar. Use organic to keep the recipe vegan.Adobo sauce. This is the sauce that canned chipotle peppers are packed in, which you can find in the international foods section of most supermarkets. You’ll end up with some leftover sauce and peppers, which you can freeze for later or use in another recipe like chipotle tofu sandwiches, sweet potato chili, or chipotle mac & cheese.Salt & pepper.Tortillas. I like using corn tortillas for this recipe, but flour tortillas or premade taco shells will also work.Fresh cilantro. Leave this out if you’re a cilantro hater.Toppings of choice. Pick your favorites! Try cashew cream, guacamole, pico de gallo, or vegan queso.
How to Make Jackfruit Tacos
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down it you’d like to skip right to the recipe!
Prep your jackfruit. Drain the liquid from the can, give it a rinse, then roughly chop it.You can optionally remove the seeds and core from the jackfruit, which have a slightly different texture that some people just aren’t into. Personally, I leave the seeds in there and only remove pieces of core that are really hard. It’s totally a matter of personal preference though! The seeds are little round or oval shaped pieces in the mixture. Core can be found at the ends of long or triangular-shaped pieces and are generally firmer and less stringy than the rest of the jackfruit.
Heat up some oil in a skillet, then add diced onion. Sweat the onion for about 5 minutes, until it begins to soften up.Add your jackfruit. Sauté the jackfruit with the onion for a few minutes. You just want the pieces to soften up and brown slightly. Use a spoon or spatula to break up the pieces while they cook.Now add your garlic and spices. Stir everything around to get a nice even coating on the jackfruit. Cook the spices and jackfruit together for just about a minute, until the mixture becomes very fragrant.Stir in the tomato sauce, broth, brown sugar, and adobo sauce. Let the mixture simmer for 15 to 20 minutes. This should be enough time for the jackfruit to soften up and the sauce to thicken.
Take your skillet off of the stove and season your jackfruit taco filling with salt & pepper. Feel free to adjust any other seasonings to suit your taste at this point!
Stuff your jackfruit filling into tortillas or taco shells along with your favorite taco toppings. Dig in!
Leftovers & Storage
Store any leftover jackfruit taco filling in a sealed container in the fridge for up to 3 days, or in the freezer for up to 3 months.
More Vegan Taco Recipes
Tofu TacosBeer-Battered Zucchini TacosSpicy Potato TacosCauliflower TacosChipotle Tempeh Tacos
