Flavor-Packed Jerk Jackfruit Vegan Tacos
Prep: 15 minutes
Cook: 45 minutes
Yields: 4 servings
Who has the recipe aisle blues? I do. I always do.
Well, I’m about to cure this boredom with Jackfruit Tacos. I’m so excited that you’re going to make them, too.
Start with a 12oz can of young green jackfruit, which you’ll rinse and shred into bite-sized pieces. You should get about 2 cups. There is no other canned fruit that is a great substitute.
Now for the amazing smells—in a bowl combine the jackfruit, jerk seasoning, ginger, tamari, and tomato paste. Stir until everything is combined, then cover and chill for at least 30 minutes — or up to overnight.
Now you’re ready for the fun part. Warm your favorite oil in a large skillet. Add the jackfruit with all of its juices to the pan. Turn the heat up to medium-high and bring everything to a nice, exciting boil. Cook until the juices have almost completely reduced.
Meanwhile, make your mango avocado salsa. Chop a ripe mango, half a red onion, and a handful of cilantro. Toss everything together in a bowl. Then, add that slice of jalapeno. If you can, slice it nice and thin, and don’t forget to remove the seeds first.
Last step—serve it up! Spoon some of your exciting jackfruit mixture into a tortilla. Top it with your amazing salsa and add a few avocado slices for that final touch of fun. This is spicy, juicy, and meaty! Boom! Let’s head over to the recipe aisle!
Printable Recipe
Ingredients
- 1 can (12 oz) young green jackfruit
- 1 tablespoon jerk seasoning
- 1 teaspoon ginger
- 2 tablespoons tamari
- 2 tablespoons tomato paste
- 1 ripe mango
- 1/2 red onion
- 1 handful cilantro
- 1 slice jalapeno
- tortillas
- avocado slices
- oil for cooking
Instructions
- 1. Rinse and shred the jackfruit into bite-sized pieces, yielding about 2 cups.
- 2. In a bowl, combine the jackfruit, jerk seasoning, ginger, tamari, and tomato paste. Stir until well combined, then cover and chill for at least 30 minutes or overnight.
- 3. Warm oil in a large skillet. Add jackfruit with its juices to the pan and turn the heat to medium-high, bringing to a boil. Cook until the juices have almost completely reduced.
- 4. Prepare the mango avocado salsa by chopping a ripe mango, half a red onion, and a handful of cilantro. Toss together in a bowl, and add thinly sliced jalapeno after removing the seeds.
- 5. Serve the jackfruit mixture in a tortilla, topped with the mango avocado salsa and a few slices of avocado.
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