For the jackfruit tacos:
- 1 tbsp extra virgin olive oil
- 3 cloves of garlic, sliced
- ½ onion, chopped
- 1 20-ounce can jackfruit in brine or water (570 g), not in syrup, drained and rinsed
- ¼ cup vegetable stock or water (60 ml)
- 2 tsp maple syrup (optional)
- 2 tsp lime or lemon juice
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp dried oregano
- ¼ tsp salt
- ¼ tsp ground black pepper
- 4 small corn or flour tortillas
- ½ avocado, sliced
- ¼ cup corn kernels
- 2 tbsp red onion, chopped
- 2 tbsp fresh cilantro, chopped
- Lime or lemon juice to taste
- Cut the jackfruit into thin slices. I don’t discard the core or seeds because they are edible and I don’t want to waste food. Set aside.
- Heat the oil in a skillet and cook the garlic and onion over medium-high heat until soft and they start to brown (about 5 minutes), stirring occasionally.
- Add the jackfruit and all the remaining taco ingredients (except the tortillas and the toppings), stir, and cook over medium-high heat for about 5 minutes or until most of the liquid is absorbed. Stir occasionally.
- Smash the jackfruit using a potato masher until you get a shredded texture. If you don’t have a potato masher you can use a fork or even a stand mixer.
- Heat the tortillas according to package directions.
- To assemble the tacos, just grab a tortilla and add some jackfruit first, then the avocado slices, corn kernels, chopped onion, fresh cilantro, and finally some lime or lemon juice to taste. Repeat this process with all the remaining tortillas.
- Serve them with toppings like vegan sour cream or add some vegan protein like chopped tempeh, seitan, or tempeh bacon.
- Best when fresh, you can keep all the ingredients in the fridge separately. The jackfruit mixture lasts 4-5 days in the fridge or 1 month in the freezer if you keep it in an airtight container.
- Feel free to add any spices, herbs, sweeteners, or veggies you want.
- This recipe calls for traditional American chili powder, not cayenne. Cayenne and international chili powders are usually incredibly spicy. So if you live outside of the United States, please keep that in mind. If you can only find cayenne, add it to taste until the sauce is okay for you, but not too spicy. Make your own chili powder at home using our recipe, it’s extremely easy!
- Add any toppings you like.
- If you’re going to use frozen corn kernels, you’ll need to cook them first.
- If you don’t want to eat tortillas, serve the filling with some rice as a side.
- Serving Size: 1/4 of the recipe
- Calories: 211
- Sugar: 4.3 g
- Sodium: 236 mg
- Fat: 8.2 g
- Saturated Fat: 1.45 g
- Carbohydrates: 36.1 g
- Fiber: 11.2 g
- Protein: 4.1 g