| Prep: 25 mins | Cook: 35 mins – 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 10.2g | 1.8g | 60.9g |
| sugars | fibre | protein | salt |
| 13g | 9.3g | 6.9g | 0.8g |
Why I Love American Vegan Jackfruit Tacos
I’m thrilled to share my take on a beloved traditional meal, the Vegan Jackfruit Taco. This recipe holds a special spot in my kitchen, and I’m certain it’ll soon earn a place in your heart, too! Inspired by the sunny valleys of my Californian roots, this dish is a blend of fresh flavors, genuine nutrition, and traditional American comfort food touch.
Why the Vegan Jackfruit Taco?
There are plenty of reasons why I find this recipe so endearing. For starters, the use of jackfruit as a meat substitute is not only a healthy alternative but also a wonderful surprise for those willing to try out this unique ingredient. Originating from South-Asia, it’s a refreshing import, known for its ability to mimic the texture of shredded chicken and pork when cooked right; no wonder it serves as a delicious feature in this vegan-friendly ‘meaty’ dish.
Beyond the engaging flavor and mouthfeel, this recipe also carries a positive impact on our environment – as embracing more plant-based meals is considered more sustainable. What’s more, this particular dish was inspired by the vegan king himself, Jamie Oliver – a pioneer in promoting plant-based recipes.
A Dish for Every Taste Palate
The beauty of the Vegan Jackfruit Taco lies in its versatility. The ingredients are simple—think ripe avocado, fresh coriander, and corn tortillas—yet they collectively boast a vibrant display of flavors. Whether you choose to serve this as a standalone dish or seal your taco feast with brussel sprout tacos, these Jackfruit-filled pockets are sure to be an enticing treat to both vegans and non-vegans alike.
You can even experiment with your own toppings and seasonings to make this taco align with your liking. Want to get fiery? Go ahead and sprinkle some extra cayenne pepper. Craving an extra kick? Add a spoonful of vegan sour cream. The possibilities, as they say, are endless.
A Touch of Health and Comfort
True to my culinary philosophy, the Vegan Jackfruit Taco embodies both health-conscious Californian cuisine and classic comfort food. Rich in fiber, Jackfruit is satiating and packed with nutrients. Combined with the creamy texture of avocado slices and refreshing hint from coriander and lime, it makes both a hearty and nourishing meal.
Sure, it might not be your traditional meat taco, but it carries a melting pot of flavors, paying homage to the beautiful interplay of diversified ingredients, just like our America. It’s a recipe that I hold dear, and I hope it leaves you feeling fulfilled, both into your stomach and your heart.
What You’ll Need
- 2 cans (20 ounces each) of young Jackfruit in brine
- 1 tablespoon of olive oil
- 1 red onion, finely chopped
- 4 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of chili powder
- 1/4 teaspoon of cayenne pepper (optional)
- 1 cup of vegetable broth
- 1 tablespoon of tomato paste
- 1 tablespoon of apple cider vinegar
- Salt to taste
- 12 soft corn tortillas
- 1 ripe avocado, sliced
- 1 bunch of fresh coriander, chopped
- 1 lime, cut into wedges
- 1 cup of vegan sour cream (optional)
Method
Step One
Drain the jackfruit and rinse it under cold water. Cut the core (firm pointy ends) from each piece of jackfruit, then shred the remaining pieces by hand.
Step Two
In a large skillet, heat the olive oil over medium heat. Add the chopped red onion and minced garlic, sauté them until they are softened and the onions are translucent. This usually takes about 2-3 minutes.
Step Three
Add the ground cumin, smoked paprika, chili powder, and optional cayenne pepper to the skillet. Mix well to coat the onion and garlic in the spices.
Step Four
Add the shredded jackfruit, vegetable broth, tomato paste, apple cider vinegar and salt into the skillet. Stir well, ensuring that the jackfruit is fully coated with the sauce and seasonings.
Step Five
Reduce the heat to low, cover the skillet and allow it to simmer for 15-20 minutes. Stir frequently to prevent sticking and check that the jackfruit is becoming tender. Remove the skillet from heat.
Step Six
While the jackfruit is simmering, slice ripe avocado and chop a bunch of fresh coriander. Cut a lime into wedges and set aside.
Step Seven
Warm the soft corn tortillas in the oven or on a dry hot skillet. Then, fill each tortilla with the simmered jackfruit, sliced avocado and fresh coriander. Drizzle with vegan sour cream if you like. Serve with lime wedges on the side.
Step Eight
Enjoy your delicious vegan jackfruit tacos that are fully plant-based, using wholesome ingredients and bursting with Mexican warmth and flavors.
