Get the Recipe 15 Minute Vegan Jackfruit Tacos
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4.7
9 reviews
Excellent
Get the Recipe 15 Minute Vegan Jackfruit Tacos
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Tasty vegan tacos in 15 minutes? Sign me up! Using canned jackfruit for vegan taco meat, these plant-based jackfruit tacos come together fast—in just 15 minutes. The shredded jackfruit filling combines black beans, warm spices, and fresh lime juice before being tucked into a warm corn tortilla. Top with your favorite fixings! Taco night has never been easier!
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Ingredients
Taco Filling
- 1 1 20-ounce can young green jackfruit in water or brine, NOT SYRUP (ok to use 15 oz.)
- 1 1 Tablespoon neutral oil
- ½ ½ yellow onion finely diced
- 2 2 garlic cloves minced, or 1/2 teaspoon garlic powder
- 2 2 teaspoons ground cumin
- 1 1 teaspoon chili powder
- ½ ½ teaspoon onion powder
- ½ ½ teaspoon garlic powder
- ½ ½ teaspoon dried oregano
- ¼ ¼ teaspoon paprika
- ¼ ¼ teaspoon cayenne pepper
- 1 1 lime juiced, to taste
- ¾ - 1 ¾ - 1 teaspoons kosher salt approximately; to taste
- Few Few dashes soy sauce or vegan worcheshire for umami flavor (optional)
- 1 1 15-ounce can black beans drained and rinsed
- ¼ ¼ cup vegetable broth/stock, or water
- 6-8 6-8 corn or flour tortillas for serving
Topping Options
- romaine lettuce shredded
- Pico de Gallo or salsa
- Avocado slices or guacamole
- Shredded cheese or Cotija crumbles
- sour cream
- cilantro finely chopped
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Instructions
- Jackfruit: Prepare the jackfruit by first draining and rinsing it. Using your clean hands, take a triangle of jackfruit and shred it apart in your hands, including the base. Place the shredded pieces, seeds, and base in a bowl and set aside until ready to use.
- In a large skillet, heat the oil over medium-high heat. Add the diced onion, saute for 1 minute, then add the garlic. Continue to cook for 2-3 minutes until tender, and be sure to add a pinch of salt to begin adding it in.
- Add the dried spices and herbs - cumin, chili powder, onion and garlic powders, oregano, paprika, and cayenne pepper. Stir to coat and toast the spices for 30-60 seconds. Add the dashes of soy sauce or Worchestershire, if using.
- Stir in the shredded jackfruit and black beans until combined, then add vegetable stock and simmer, letting the liquid reduce, for about 3-4 minutes.
- Remove the filling from the heat, then serve with flour or corn tortillas and toppings as desired. Store any leftover filling in an airtight container in the fridge.
Equipments used:
Notes
- Salt: if using broth, be sure to reduce the amount of salt because there is already salt in the broth. Stock shouldn't have added salt.
- Use about 1 1/2 TBSP homemade no-salt taco seasoning in place of the spices, if you have it on hand, and keep the salt in this recipe to season accordingly.
Nutrition Information
Show Details
Calories
193kcal
(10%)
Carbohydrates
30g
(10%)
Protein
10g
(20%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Sodium
1030mg
(43%)
Potassium
462mg
(13%)
Fiber
10g
(40%)
Sugar
1g
(2%)
Vitamin A
242IU
(5%)
Vitamin C
7mg
(8%)
Calcium
57mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 10g | 20% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Sodium | 1030mg | 43% |
| Potassium | 462mg | 10% |
| Fiber | 10g | 40% |
| Sugar | 1g | 2% |
| Vitamin A | 242IU | 5% |
| Vitamin C | 7mg | 8% |
| Calcium | 57mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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