Ever since I discovered jackfruit, I deeply fell in love. Its taste is so unique and distinguishing that it can be hardly compared to anything else on this planet.
Jump to RecipePrint RecipeWhen I first tried out jackfruit I ate it straight from a can. To be honest, I didn’t know what taste I should have expected exactly. The taste was so different, slightly salty (as I used jackfruit in slightly salty brine).
I immediately thought that I don’t know a single recipe how to prepare jackfruit. Then I found that jackfruit can be easily used to make burgers. So I made one and it turned out to be absolutely delicious! You can check the results here!
This time I decided to do super easy vegan jackfruit tacos. Jackfruit ‘pulled pork’ can be cooked in one small pot or a small saucepan and it doesn’t take longer than 20-30 minutes. Perfect if you are hurry or don’t have energy to prepare an elaborated dinner on weekdays!
These jackfruit tacos are obviously a Mexican-style dish. You can even make them a bit spicy, if you like it like that. You can use chili powder or cayenne pepper!
Definitely don’t forget to add some fresh coriander leaves and avocado because it makes everything ten times better!
If you want something a little bit different, add some shredded red cabbage. I even made my own picked red cabbage! I will add a recipe soon, stay tuned!
For this recipe I utilized the jackfruit brine as well. I cooked the jackfruit in it but if you prefer to cook in water instead, it’s also possible and the result will be very similar.
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The first time I cooked with jackfruit I used the canned jackfruit in brine from Nature’s Charm which has the absolutely best jackfruit! You have to try it for yourself!
Easy Vegan Jackfruit Tacos
Ingredients
For jackfruit ‘pulled pork’:
- 2 tbsp olive oil
- 1 medium-size red onion peeled and chopped
- 3 cloves garlic peeled and finely chopped
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp cayenne pepper or chili powder optional
- 1 tsp sweet paprika
- 1 can jackfruit in brine
- 2 tbsp sweet or hot chipotle sauce
- 1 tbsp tamari or gluten-free soy sauce
- 1 tbsp agave or maple syrup optional
- water if necessary
- salt, pepper to taste
To make tacos:
- 1 pack gluten-free corn taco shells
- 1/2 red cabbage shredded
- 1 avocado peeled, stone removed and cut in small cubes
- lime wedges
- fresh coriander leaves
- chipotle sauce
Instructions
- In a saucepan heat olive oil and add onion, garlic, and spices. Sauteé for about 2-3 minutes.
- Add chipotle sauce and jackfruit with brine. Don’t rinse it or drain it. With a wooden spatula, try to beat jackfruit a little bit until it resembles pulled pork. If you can’t beat some pieces, leave it there. Tey will soften later.
- Sauteé for about 5 minutes, then add tamari sauce and agave or maple syrup, if using. If the jackfruit starts sticking at the bottom, add some more water. Cook it for another 10 minutes.
- Taste the jackfruit mix and add salt and/or pepper. Take it off from the heat and let it cool down.
- Asamble your tacos: Put some shredded cabbage att the bottom of taco shells, add the jackfruit mix and top it with avocado pieces, lime wedges, and fresh coriander leaves. Add also some chipotle sauce if you like. Enjoy!
Did you make this recipe? Don’t forget to tag me on Instagram @writtenbyvegan or use hashtag #writtenbyvegan or share it with your friends and family! You can also rate this recipe below! 🙂
Klara Walterova
Klara is a professional freelance writer for hire. She offers web content, blog posting, ghostwriting and copywriting. She writes for a healthy lifestyle, wellness and travel websites. She focuses on veganism and the vegan diet. When she's not writing, she develops new tasty vegan recipes, travels the world or plays with her cats. Please contact her for her online writing services on her website writtenbyvegan.com or visit her Instagram profile @writtenbyvegan.