Easy Jackfruit Tacos
These Easy Jackfruit Tacos are one of my favourite vegetarian meals. Topped with avocado mango salsa, they're so fresh and delicious!
Servings: 4 servings
Calories: 524kcal
Ingredients
- 2 tbsp olive oil
- 1 small yellow onion diced
- 2 (16oz) cans jackfruit in brine
- 1 tbsp taco seasoning
- 1 tbsp soy sauce
- 2 cloves garlic minced
- 2 chipotle peppers minced
- Salt & pepper to taste
Avocado mango salsa
- 1 Avocado diced
- 1 Mango diced
- 1/2 red onion diced
- 1 lime juiced
- 2 tbsp Cilantro finely chopped
- 1/2 tsp salt
To serve and assemble
- 12 Corn tortillas
- 1 cup Red cabbage thinly sliced
- 1 cup Pico de gallo homemade or store bought
- Sour cream optional to serve, not included in nutritional info
Instructions
- Drain the jackfruit, rinse it under a colander and squeeze all the liquid out, then place in a large bowl. Using your fingers, break apart the chunks of jackfruit into shredded pieces, discarding the seeds.
- Heat olive oil in a large skillet over medium-high heat. Add the onions, cooking for 4-5 minutes until softened. Add jackfruit, taco seasoning, soy sauce, garlic and chipotles, cooking another 4-5 minutes until jackfruit has absorbed flavours. Season with salt and pepper to taste, then remove from heat.
- Meanwhile, mix together avocado, mango, red onion, lime juice, cilantro and salt in a bowl.
- Heat the corn tortillas in the oven or in a microwave for 30 seconds to 1 minute until softened. Top tortillas with jackfruit, then red cabbage, mango avocado salsa, pico de gallo, cilantro and sour cream, if serving. Enjoy!
Notes
Use canned young green jackfruit in brine, not syrup, for best results.
Add more protein by topping with black beans or serving alongside a bean salad.
Store the jackfruit filling separately in the fridge for up to 4 days. Reheat in a skillet or microwave before assembling tacos.
Freeze the jackfruit filling for up to 2 months. Defrost in the fridge overnight, then reheat as normal.
Nutrition
Calories: 524kcal | Carbohydrates: 92g | Protein: 10g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 1044mg | Potassium: 1132mg | Fiber: 14g | Sugar: 40g | Vitamin A: 1355IU | Vitamin C: 64mg | Calcium: 131mg | Iron: 2mg