BBQ JACKFRUIT TACOS WITH MANGO SALSA
These BBQ Jackfruit Tacos with Mango Salsa are a delicious vegan and gluten-free recipe filled with sweet and tangy flavors that the whole family will love.
Provided by Sarah McMinn
Categories Main Course Main Dish
Time 1h15m
Number Of Ingredients 19
Steps:
- To make the BBQ Jackfruit: In a shallow dish, combine jackfruit with ½ cup BBQ sauce. Let marinade in the refrigerator for at least 1 hour. When ready, heat the oil over medium heat in a cast-iron skillet. Add onions, reduce heat, and sauté until caramelized, about 10 - 12 minutes. Add jackfruit and heat through. Set aside.
- To make the Mango Salsa: Combine the ingredients in a small bowl. Transfer to the refrigerate for at least 30 minutes to let flavors absorb.
- To make the Cilantro Cashew Cream: Drain and rinse the cashews. Place them in a high-speed blender or food processor with the remaining ingredients and process until completely smooth. Transfer to an airtight container and refrigerate until ready to use.
- To assemble the tacos: Place a small amount of BBQ jackfruit on each taco. Top with mango salsa, cashew cream, cilantro, and jalapeños. Serve immediately.
Nutrition Facts : Calories 228 kcal, Carbohydrate 36 g, Protein 4 g, Fat 8 g, SaturatedFat 1 g, Sodium 453 mg, Fiber 3 g, Sugar 18 g, ServingSize 1 serving
VEGAN JACKFRUIT TACOS WITH MANGO SALSA
The best ever vegan jackfruit tacos from scratch, made with Korean BBQ sauce and a killer avocado mango salsa.
Provided by Florentina
Categories Main Course
Time 55m
Number Of Ingredients 20
Steps:
- Heat up a heavy pot on medium low flame and a saute the onion with a pinch of sea salt and a drizzle of olive oil (or a splash of water) until translucent. Stir in the garlic, smoked paprika, chili powder, red pepper flakes, oregano, onion and garlic powders and toss to coat well.
- Add the Jackfruit pieces, 1/2 cup of sauce and 2 cups of water. Bring to a simmer, partially cover with a lid and simmer on low flame for 45 minutes or until most of the liquid has been reduced.
- Use two forks to shred the jackfruit ( or a potato masher for speed) , then stir in the remaining sauce and remove from flame. Taste and adjust seasonings with more sea salt If needed.
- Meanwhile prepare the salsa and keep chilled until needed.
Nutrition Facts : Calories 421 kcal, Carbohydrate 80 g, Protein 9 g, Fat 10 g, SaturatedFat 1 g, Sodium 628 mg, Fiber 12 g, Sugar 38 g, ServingSize 1 serving
JACKFRUIT VEGAN TACOS
Jackfruit is a great vegan alternative to shredded chicken to use in tacos. These jackfruit tacos are delicious and vegan! Choose your favorite taco toppings, such as lettuce, tomato, cilantro, avocado, vegan cheese, and vegan sour cream.
Provided by Cassidy Carolino
Categories Main Dish Recipes Taco Recipes Vegetarian Taco Recipes
Time 13m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in a small saucepan over medium heat. Add jackfruit; cook and stir for 2 to 3 minutes. Add 1 tablespoon water and taco seasoning; stir until well combined, about 1 minute. Add additional water 1 tablespoon at a time as needed.
- Place a small amount of jackfruit in each taco shell; add 2 tablespoons salsa.
Nutrition Facts : Calories 257.6 calories, Carbohydrate 27.8 g, Fat 13.3 g, Fiber 4.5 g, Protein 1.6 g, SaturatedFat 1.2 g, Sodium 1147.7 mg, Sugar 1.9 g
JACKFRUIT TACOS
This jackfruit tacos recipe is my vegan spin on traditional pork carnitas tacos. The spicy cumin chipotle sauce is delicious and coats the shredded jackfruit so well that even meat eaters won't notice the difference! -Lila Cornelio, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook onions in 2 tablespoons oil over medium-low heat until tender and lightly browned, about 10 minutes. Add mushrooms; cook until liquid evaporates and mushrooms are tender, 8-10 minutes. , Meanwhile, in a blender, process chipotle peppers and next 6 ingredients with 4 tablespoons of water until smooth. Add jackfruit and sauce to onion mixture; cook, stirring occasionally, until sauce darkens in color and starts to caramelize onto jackfruit, about 15 minutes. Reduce heat to low; stir in pumpkin seeds and nutritional yeast. Cook 10 minutes. Serve jackfruit mixture in tortillas; add toppings as desired.
Nutrition Facts : Calories 325 calories, Fat 10g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 1249mg sodium, Carbohydrate 51g carbohydrate (1g sugars, Fiber 17g fiber), Protein 14g protein.
SHRIMP TACOS WITH MANGO SLAW
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the dressing: Pulse the mayonnaise, Sriracha, lime juice, sugar, 1/4 cup cilantro and 1 tablespoon water in a mini food processor until smooth. (Or finely chop the cilantro and mix with the rest of the ingredients in a bowl.)
- Place the shrimp in a bowl and toss with 2 tablespoons of the dressing; set aside. Roughly chop the remaining 1/2 cup cilantro. Toss with the coleslaw mix, mango, red onion and the remaining dressing. Season with salt.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until opaque, about 3 minutes. Transfer the shrimp to a plate.
- Warm the taco shells as the label directs. Fill the shells with the shrimp and some slaw. Serve with the lime wedges and more Sriracha. Refrigerate any extra slaw for up to 3 days.
Nutrition Facts : Calories 435 calorie, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 133 milligrams, Sodium 493 milligrams, Carbohydrate 43 grams, Fiber 5.5 grams, Protein 22 grams, Sugar 10 grams
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