We’ve been experimenting with jackfruit recipes. If you’re still in the dark about the wonders of canned jackfruit, be sure to check out our recent post on Vegan Jackfruit Pulled Pork. And if you’re up to speed, follow along as prep this fabulous Father’s Day feast of vegan jackfruit tacos.
Dad’s the world over will be shocked to learn that this next level pork-style taco recipe is made from canned jackfruit. Most dads we know don’t even know what canned jackfruit is, so tricking them into thinking they’re getting a heavy, meaty meal only amps up the fun when they find out these jackfruit tacos are meat, gluten, and dairy free. We recommend telling them only after they’ve swooned over the first bite.
The jackfruit taco filling is easy to make, tastes amazing, and is made from wholesome ingredients that will make dad feel good on his special day. Pour dad a cold one and top these tacos with some zesty guacamole for a light yet satisfying, summer patio meal. We’re getting hungry already!
1 can of jackfruit in brine (not syrup)
½ yellow or white onion, minced
3 cloves of garlic, minced
½ tsp red pepper flakes
1 tsp cumin
1 tsp coriander
1 tsp chili powder
½ tsp ground mustard
½ tsp black pepper
1 tsp salt
¼ tsp garlic powder
¼ tsp onion powder
3 tbsp tomato paste
1 tsp apple cider vinegar
1 tsp olive oil
¼ cup water
2 tsp agave or maple syrup
1 tbsp lime juice
6 inch soft corn tortillas
Cilantro and green onion for topping
Preheat the oven to 400 degrees. Drain and rinse the jackfruit, and remove the hard center pieces. Set aside.
In a large skillet or saucepan, cook the onion and garlic over low heat with a splash of oil until the mixture becomes fragrant and the onions become translucent.
Combine all the dry spices in a large bowl and toss the jackfruit until evenly coated. Add to the onion and garlic mixture and heat for a few minutes to toast the spices.
Mix the wet ingredients together and add to the pan. Simmer the mixture for about 20 minutes, until softened. Use a fork to break up the jackfruit into stringy pieces.
Transfer the mixture to a cookie sheet and spread evenly. Bake for 15 minutes or until the mixture becomes slightly tough and dry.
Warm tortillas up in the oven for a few minutes before serving. Top with Dad’s favorite Mexican toppings like guacamole, fresh cilantro, green onion, and roasted corn.
This recipe will make enough filling for approximately 6 tacos.
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Photo courtesy of veggiezest.com