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Vegan Jackfruit Tacos Recipe

Name: Vegan Jackfruit Tacos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: For the Avocado Crema:; 1 medium avocado, peeled and seeded; 1/4 cup lemon juice, or lime juice; 1/2 teaspoon salt, or more to taste; 1/8 teaspoon freshly ground black pepper; Water, as needed to blend; For the Jackfruit:; 1 tablespoon neutral oil (such as grapeseed or avocado oil); 1/2 cup onion, 1/8-inch slices; 1 1/2 teaspoons taco seasoning; 1 teaspoon chili powder; 1/2 teaspoon cumin powder; 1/4 teaspoon chipotle powder; 1/2 teaspoon dried oregano; 3 cups canned young green jackfruit, drained and shredded; 3/4 cup vegetable broth, or no-chicken broth; 1/2 teaspoon salt; For the Tacos:; 8 small corn tortillas; 1 cup cooked pinto beans, or black beans; 3 cups prepared jackfruit "meat"; 1 cup avocado crema; 1/2 cup pico de gallo, optional; 2 tablespoons thinly sliced scallions, optional

The Spruce Eats

This plant-based, gluten-free recipe uses jackfruit taco "meat" to create all the textures and flavors we know and love about tacos.

Ingredients

For the Avocado Crema:

1 medium avocado, peeled and seeded

1/4 cup lemon juice, or lime juice

1/2 teaspoon salt, or more to taste

1/8 teaspoon freshly ground black pepper

Water, as needed to blend

For the Jackfruit:

1 tablespoon neutral oil (such as grapeseed or avocado oil)

1/2 cup onion, 1/8-inch slices

1 1/2 teaspoons taco seasoning

1 teaspoon chili powder

1/2 teaspoon cumin powder

1/4 teaspoon chipotle powder

1/2 teaspoon dried oregano

3 cups canned young green jackfruit, drained and shredded

3/4 cup vegetable broth, or no-chicken broth

1/2 teaspoon salt

For the Tacos:

8 small corn tortillas

1 cup cooked pinto beans, or black beans

3 cups prepared jackfruit "meat"

1 cup avocado crema

1/2 cup pico de gallo, optional

2 tablespoons thinly sliced scallions, optional

Method

Gather the ingredients.

Combine all of the avocado crema by blending avocado, lime juice, and seasonings in a blender or food processor. If too thick to blend smoothly, add water one tablespoon at a time. Set aside.

Heat the oil in a large skillet over medium-high heat.

Once the oil is hot and shimmering, add the onion and sauté, stirring occasionally, for 5 minutes or until the onions are translucent.

Stir in the chili powder, cumin, chipotle, and oregano to the skillet. Sauté until fragrant, about 1 minute more.

Add the jackfruit, stirring to combine with the seasoned onions.

Add vegetable broth and salt, stirring to combine. Continue to cook over medium-high heat for 5 more minutes, stirring frequently, until the broth is mostly evaporated and the jackfruit is slightly thickened in the sauce.

Assemble the tacos by spooning on the cooked beans, jackfruit, avocado crema, pico de gallo, and a pinch of scallions.

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