These Vegan Jackfruit Tacos are a flavorful and satisfying plant-based alternative to traditional meat tacos. With tender, seasoned jackfruit that mimics the texture of pulled meat, topped with fresh vegetables and a tangy lime dressing, these tacos are perfect for a quick dinner or as part of a fun taco night!
Why You’ll Love This Recipe
Jackfruit is the star of these tacos, with its meat-like texture absorbing all the savory taco seasoning and adobo sauce, making it a perfect substitute for pulled meat or chicken. Paired with crisp cabbage, fresh romaine lettuce, creamy avocado, and a touch of heat from jalapeños, these tacos are as vibrant and flavorful as they are nutritious. Plus, they come together in just 30 minutes!
Ingredients
For the Jackfruit Taco Meat:
-
1 tablespoon extra virgin olive oil (or avocado oil)
-
1 medium onion (thinly sliced)
-
4 medium garlic cloves (minced)
-
2 (14-ounce) cans young jackfruit (in water or brine, see notes)
-
2 tablespoons taco seasoning (see notes)
-
2 teaspoons adobo sauce (or 1 chipotle pepper in adobo sauce)
-
½ teaspoon salt (to taste)
-
½ teaspoon black pepper
-
½ cup water or broth
-
3 tablespoons lime juice (about 1-2 limes)
Taco Toppings:
-
Favorite taco shells
-
Shredded purple cabbage
-
Shredded romaine lettuce
-
Diced red bell pepper
-
Sliced avocado
-
Sliced jalapeño pepper
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Sauté Aromatics:
-
In a large skillet over medium heat, add olive oil, onion, and garlic. Cook, stirring occasionally, until fragrant and softened, about 4-5 minutes.
Prepare the Jackfruit:
-
Strain, rinse, and pat dry the canned jackfruit. Remove the cores and shred the soft centers (you can keep the pod-like centers if they’re small or discard the large ones). Pat the shredded jackfruit dry again.
Cook the Jackfruit:
-
Add the shredded jackfruit to the skillet with the onions and garlic. Sprinkle in the taco seasoning, adobo sauce, salt, and pepper. Stir to coat the jackfruit and cook for 3-4 minutes, allowing it to absorb the seasoning.
Add Liquids:
-
Add water or broth and lime juice to the skillet. Stir and bring the mixture to a simmer. Let it cook for 20 minutes, allowing the jackfruit to become tender and flavorful.
Assemble the Tacos:
-
Once the jackfruit taco meat is ready, assemble the tacos. Spoon the jackfruit mixture into your favorite taco shells, then top with shredded purple cabbage, shredded romaine lettuce, diced red bell pepper, sliced avocado, and sliced jalapeño peppers.
Servings and Timing
-
Servings: 4
-
Prep Time: 5 minutes
-
Cook Time: 25 minutes
-
Total Time: 30 minutes
Notes
Jackfruit:
-
Be sure to use young jackfruit in water or brine, not the sweet, ripe jackfruit found in cans labeled “in syrup.”
-
Jackfruit is sold in many supermarkets and Asian markets, and it’s often available in the canned goods section. You can also find pre-shredded jackfruit for easier prep.
Taco Seasoning:
-
If you don’t have store-bought taco seasoning, you can make your own by mixing chili powder, cumin, paprika, onion powder, garlic powder, oregano, and a pinch of cayenne pepper.
Storing Leftovers:
-
Leftover jackfruit taco meat can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or microwave before serving.
-
For a different meal, try adding leftover jackfruit taco meat to salads, wraps, or grain bowls.
Tips:
-
To make these tacos extra spicy, add a drizzle of hot sauce or some chopped fresh chili peppers on top.
-
If you like a bit of sweetness, add a spoonful of mango salsa or a drizzle of agave syrup to balance the flavors.
Variations
-
Taco Shells: You can use soft corn tortillas, flour tortillas, or even lettuce wraps if you want to keep the tacos lighter.
-
Veggie Toppings: Feel free to add your favorite taco toppings, such as diced tomatoes, cilantro, or vegan sour cream.
-
Grilled Veggies: Grill some vegetables, like bell peppers or zucchini, and add them to your tacos for an extra smoky flavor.
Storage/Reheating
-
Storage: Store any leftover jackfruit taco meat in the fridge for up to 3 days. Keep the tacos assembled with fresh toppings separately.
-
Reheating: Reheat the jackfruit taco meat in a skillet with a splash of water or broth to keep it moist.
FAQs
Can I use frozen jackfruit instead of canned?
Yes, frozen young jackfruit is a great alternative. Thaw and prepare it in the same way as canned jackfruit.
Can I make these tacos spicier?
Yes, add more adobo sauce, a chipotle pepper, or extra red pepper flakes to the jackfruit mixture for more heat.
Can I make the jackfruit ahead of time?
Yes, you can make the jackfruit taco filling ahead of time and store it in the fridge for up to 3 days. Simply reheat before serving.
Can I use a different type of protein in these tacos?
Yes, if you prefer, you can substitute the jackfruit with cooked lentils, tempeh, or tofu for a different plant-based protein option.
Conclusion
Vegan Jackfruit Tacos are a flavorful and satisfying meal that’s perfect for taco night or a quick weeknight dinner. With the jackfruit mimicking the texture of pulled meat and the savory taco seasoning adding depth of flavor, these tacos are sure to be a hit. Top them with fresh veggies, avocado, and a squeeze of lime, and you’ve got a meal that’s both hearty and healthy. Enjoy!
Print
Vegan Jackfruit Tacos
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
- Diet: Vegan
Description
Vibrant and flavorful vegan jackfruit tacos with seasoned jackfruit taco meat, fresh veggies, and delicious toppings. A plant-based twist on a taco favorite that’s easy to make and full of flavor.
Ingredients
- For the Jackfruit Taco Meat:
- 1 tablespoon extra virgin olive oil (or avocado oil)
- 1 medium onion (thinly sliced)
- 4 medium garlic cloves (minced)
- 2 (14-ounce) cans young jackfruit (in water or brine, see notes)
- 2 tablespoons taco seasoning (see notes)
- 2 teaspoons adobo sauce (or 1 chipotle pepper in adobo sauce)
- ½ teaspoon salt (to taste)
- ½ teaspoon black pepper
- ½ cup water or broth
- 3 tablespoons lime juice (about 1–2 limes)
- Taco Toppings:
- Favorite taco shells
- Shredded purple cabbage
- Shredded romaine lettuce
- Diced red bell pepper
- Sliced avocado
- Sliced jalapeño pepper
Instructions
- Sauté Aromatics: In a large skillet over medium heat, add olive oil, onion, and garlic. Cook, stirring occasionally, until fragrant and softened, about 4-5 minutes.
- Prepare the Jackfruit: Strain, rinse, and pat dry the canned jackfruit. Remove the cores and shred the soft centers (you can keep the pod-like centers if they’re small or discard the large ones). Pat the shredded jackfruit dry again.
- Cook the Jackfruit: Add the shredded jackfruit to the skillet with the onions and garlic. Sprinkle in the taco seasoning, adobo sauce, salt, and pepper. Stir to coat the jackfruit and cook for 3-4 minutes, allowing it to absorb the seasoning.
- Add Liquids: Add water or broth and lime juice to the skillet. Stir and bring the mixture to a simmer. Let it cook for 20 minutes, allowing the jackfruit to become tender and flavorful.
- Assemble the Tacos: Once the jackfruit taco meat is ready, assemble the tacos. Spoon the jackfruit mixture into your favorite taco shells, then top with shredded purple cabbage, shredded romaine lettuce, diced red bell pepper, sliced avocado, and sliced jalapeño peppers.
Notes
- Jackfruit: Use young jackfruit in water or brine, not in syrup. If using fresh jackfruit, the preparation method may differ slightly.
- Taco Seasoning: If you don’t have taco seasoning, you can use a mix of chili powder, cumin, paprika, onion powder, and garlic powder.
- Optional Add-ins: Add your favorite toppings, such as cilantro, vegan sour cream, or hot sauce, for extra flavor.
Nutrition
- Serving Size: 1 taco
- Calories: 190
- Sugar: 5g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg