Easy Vegan Jackfruit Tacos
Takes just 25 minutes to whip up for a perfect weeknight meal. So delicious even meat eaters will love this!
Takes just 25 minutes to whip up for a perfect weeknight meal. So delicious even meat eaters will love this!
- 1/4 teaspoon salt
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- lime wedges
- 1 tablespoon agave
- 2 20oz cans green jackfruit in water or brine ( drained, rinsed, and chopped (see instructions))
- 1 tablespoon light oil (such as canola or vegetable)
- 1 yellow onion ( sliced)
- 4 cloves garlic ( minced)
- 1/2 cup vegetable broth or water
- 1/2 lime ( juiced)
- 8 taco shells (, hard or soft (gluten-free if prefer
- 1 avocado ( sliced)
- 1/4 red onion ( thinly sliced)
- 1/4 cup cilantro ( roughly chopped)
- Carbohydrate 1.53568554404294 g
- Cholesterol 0 mg
- Fat 0.13700256510206 g
- Fiber 0.567785365398066 g
- Protein 0.169456031242698 g
- Saturated Fat 0.0189873541666667 g
- Serving Size 1 1 taco (13g)
- Sodium 3.99320885397009 mg
- Sugar 0.967900178644875 g
- Trans Fat 0.0281191901020605 g
- Calories 6 calories
Step-by-step
- For optimal texture, cut the jackfruit into thin slices from core to the outer edge as seen in the pictures above. This breaks up the tougher core as much as possible and makes for the best shredded texture. Do NOT discard the core or seeds, they are totally edible, and you are just wasting precious jackfruit!
- Heat the oil in a large skillet over medium-high heat. When hot, add in the onions and garlic and sauté for about 5 minutes until the onions have softened and are beginning to brown.
- Add the chopped jackfruit, broth, agave, lime juice and all the spices to the pot and cover. Reduce heat and let it simmer until the jackfruit softens a bit, and about 1/2 of the liquid is absorbed. About 5 minutes.
- Now take a potato masher, and smash all the jackfruit up to get that shredded texture. Pretty cool huh? If you find it a bit wet, just cook a little longer. If you find it a little dry, just add a splash more vegetable broth.
- Warm the taco shells according to the package directions. When warmed, add a scoop of the jackfruit, and top with an avocado slice, a couple red onion slices, some cilantro, and a squeeze of lime juice. Or you can top with whatever your favourite taco toppings are! I also love a squeeze of hot sauce. Omnomnom.
Swapping canned green jackfruit packed in brine for fruit preserved in syrup alters the entire flavor profile of the dish, demanding a thorough rinse to eliminate lingering sweetness before spices are introduced. Achieving the correct consistency relies entirely on mechanical action during cooking, specifically utilizing a potato masher once the broth reduces by half to break down the fibrous wedges into recognizable strands. Slicing each piece thinly from core to edge prior to heating ensures the denser inner parts soften properly alongside the outer layers without requiring prolonged braising times.
Evaluating Texture and Moisture Visually
Determining when the filling is finished requires careful visual inspection of the skillet rather than relying on internal temperature probes. As the vegetable broth and agave evaporate over medium-high heat, the mixture transitions from watery to tightly bound, clinging to the sides of the pan when stirred with a wooden spoon. If excess liquid remains after five minutes of simmering, remove the lid entirely to accelerate evaporation before mashing. Conversely, adding a splash of broth prevents scorching if the spices begin sticking to the bottom.
- Excessive moisture calls for uncovering the pan and cooking over medium heat for an additional two minutes.
- A dry mixture benefits from incorporating one tablespoon of warm water or broth at a time.
- Hard cores indicate insufficient slicing thickness initially, which can be remedied by applying extra downward force with the masher.
