Tender, shredded jackfruit simmered in smoky spices, creating a perfect plant-based pulled pork alternative. These vegan tacos are packed with flavor and ready for your favorite fresh toppings, making for a fun and satisfying weeknight meal.
Prep15 min
Cook25 min
Servings4
Serving size: 1 serving
359cal
10gprotein
58gcarbs
12g
Ingredients
2 can young green jackfruit (20 oz cans, in brine or water)
Hearty jackfruit tacos with tangy vegan slaw – a fiber-rich, flavorful meal that's surprisingly satisfying!
This california dish is perfect for lunch. With 358.69 calories and 9.79g of protein per serving, it's a low-fat, high-fiber option for your meal plan.
fat
0.5 cup vegetable broth
2 tbsp bbq sauce (use your favorite vegan brand)
1 tbsp soy sauce (or tamari for a gluten-free option)
1 tbsp lime juice (freshly squeezed)
12 piece corn tortillas (small, street taco size)
1 medium avocado (for serving, sliced or mashed)
0.25 cup cilantro (for serving, chopped)
0.25 medium red onion (for serving, thinly sliced)
Instructions
1
Prepare the Jackfruit
Drain the canned jackfruit and rinse thoroughly under cold running water to remove all brine.
Place the jackfruit pieces on a cutting board. Trim off and discard the tough, pointed core from each piece.
Roughly chop the remaining tender parts and gently break them apart with your fingers or a fork.
2
Sauté Aromatics and Spices
Heat olive oil in a large skillet or Dutch oven over medium heat.
Add the finely chopped onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic, chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute more, stirring constantly, until fragrant.
3
Simmer and Shred the Jackfruit
Add the prepared jackfruit to the skillet along with the salt and pepper. Stir well to coat the jackfruit with the spices.
Pour in the vegetable broth, BBQ sauce, and soy sauce. Stir to combine and bring the mixture to a gentle simmer.
Cover the skillet, reduce the heat to low, and let it cook for 15 minutes, allowing the jackfruit to become very tender and absorb the flavors.
4
Reduce and Crisp the Filling
Uncover the skillet. Use two forks to shred the jackfruit directly in the pan until it has a 'pulled' texture.
Increase the heat to medium-high and continue to cook for 3-5 minutes, stirring occasionally.
Allow most of the remaining liquid to evaporate and let the edges of the jackfruit become slightly browned and crispy.
Remove the skillet from the heat and stir in the fresh lime juice.
5
Assemble the Tacos
Warm the corn tortillas one by one in a dry skillet over medium-high heat for about 30 seconds per side, or until pliable and lightly toasted.
Fill each warm tortilla with a generous portion of the shredded jackfruit filling.
Garnish with your favorite toppings, such as sliced avocado, fresh cilantro, and thinly sliced red onion.
