Vegan Jackfruit Tacos Food
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.
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
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- Start by shredding the jackfruit in a food processor. Pulse a few times to get a "shredded meat" texture. Don't over pulse or it will be mushy. If you have a small food processor, you may need to work in batches. If you don't have a food processor, you can cut the jackfruit into thin slices and shred some by hand.
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- For optimal texture, cut the jackfruit into thin slices from core to the outer edge as seen in the pictures above in this post. This breaks up the tougher core as much as possible and makes for the best shredded texture. Do NOT discard the core or seeds, they are totally edible, and you are just wasting precious jackfruit!
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- Warm the taco shells according to the package directions. When warmed, add a scoop of the jackfruit, and top with an avocado slice, a couple red onion slices, some cilantro, and a squeeze of lime juice. Or you can top with whatever your favourite taco toppings are! I also love a squeeze of hot sauce.
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- Thoroughly rinse and drain jackfruit. Then begin sorting. The pieces come in chunks or triangle shapes. Cut off the center "core" portion of the jackfruit that's tougher in texture and separate it from the rest of the fruit. Then chop into smaller pieces. For the remaining portion of the jackfruit that appears more stringy, use your hands to pull into small shredded pieces. You're basically trying to get the jackfruit into small, shredded/chopped pieces. Rinse the jackfruit once more in a colander, drain, and thoroughly dry.
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- For finer texture, as your jackfruit is cooking, use your spoon to mash the jackfruit into smaller pieces, or use two forks to shred the jackfruit as it cooks down. This will create a more realistic “meat-like” texture.
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