Vegan Jackfruit Tacos
This plant-based, gluten-free recipe uses jackfruit taco "meat" to create all the textures and flavors we know and love about tacos.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- For the Avocado Crema:
- 1medium avocado, peeled and seeded
- ¼cup lemon juice, or lime juice
- ½teaspoon salt, or more to taste
- ⅛teaspoon freshly ground black pepper
- Water, as needed to blend
- For the Jackfruit:
- 1tablespoon neutral oil (such as grapeseed or avocado oil)
- ½cup onion, 1/8-inch slices
- 1 ½teaspoons taco seasoning
- 1teaspoon chili powder
- ½teaspoon cumin powder
- ¼teaspoon chipotle powder
- ½teaspoon dried oregano
- 3cups canned young green jackfruit, drained and shredded
- ¾cup vegetable broth, or no-chicken broth
- ½teaspoon salt
- For the Tacos:
- 8small corn tortillas
- 1cup cooked pinto beans, or black beans
- 3cups prepared jackfruit "meat"
- 1cup avocado crema
- ½cup pico de gallo, optional
- 2tablespoons thinly sliced scallions, optional
Instructions
Step 1
Gather the ingredients.Step 2
Combine all of the avocado crema by blending avocado, lime juice, and seasonings in a blender or food processor. If too thick to blend smoothly, add water one tablespoon at a time. Set aside.Step 3
Heat the oil in a large skillet over medium-high heat.Step 4
Once the oil is hot and shimmering, add the onion and sauté, stirring occasionally, for 5 minutes or until the onions are translucent.Step 5
Stir in the chili powder, cumin, chipotle, and oregano to the skillet. Sauté until fragrant, about 1 minute more.Step 6
Add the jackfruit, stirring to combine with the seasoned onions.Step 7
Add vegetable broth and salt, stirring to combine. Continue to cook over medium-high heat for 5 more minutes, stirring frequently, until the broth is mostly evaporated and the jackfruit is slightly thickened in the sauce.Step 8
Assemble the tacos by spooning on the cooked beans, jackfruit, avocado crema, pico de gallo, and a pinch of scallions.