Spicy Vegan Jackfruit Tacos
Ingredients
The jackfruit filling
-
2
cans
jackfruit in water or brine
-
2
Tbsp
avocado or coconut oil
-
½
large
white or yellow onion
-
4
cloves
garlic
-
½
tsp
sea salt
-
1
Tbsp
ground smoked paprika
-
1
Tbsp
ground cumin
-
1
Tbsp
chili powder
-
2-3
Tbsp
coconut sugar (or maple syrup or organic brown sugar)
-
1-2
small
chipotle peppers in adobo sauce
-
3
tsp
adobo sauce
-
¼
cup
coconut aminos
-
⅔
cup
water
-
3
Tbsp
lime juice
For serving
-
optional
corn or flour tortillas
-
optional
shredded red cabbage
-
optional
cilantro
-
optional
lime wedges
-
1
can
refried pinto or black beans
-
optional
salsa
-
optional
chimichurri
-
optional
extra hot habanero sauce
Instructions
- Rinse and drain the jackfruit, then sort and chop it into smaller pieces.
- Heat a large skillet over medium heat and add the oil, onion, and garlic, sautéing until golden brown.
- Add the jackfruit, salt, paprika, cumin, chili powder, coconut sugar, chipotle peppers, adobo sauce, coconut aminos, water, and lime juice to the skillet and stir to combine.
- Reduce heat to low-medium, cover, and cook for about 20 minutes, stirring occasionally.
- Mash the jackfruit into smaller pieces for a more meat-like texture as it cooks.
- Taste and adjust the flavors as needed, then increase heat to medium-high and cook for an additional 2-3 minutes for color and texture.
- Serve in tortillas with your choice of toppings.
Nutrition Facts (estimated)
Servings
4
Calories
148
Total fat
7.6g
Total carbohydrates
19.4g
Total protein
1.2g
Sodium
808.4mg
Cholesterol
0mg
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