Jamaican Jerk Vegan Tacos
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Course
Main Course
Jamaican Jerk Vegan Tacos
Description
The recipe combines a spicy Jamaican jerk seasoning of spices including paprika, allspice, cumin, cinnamon, and cayenne powder with sautéed scallions, garlic, ginger, and habanero pepper. Drain and shred canned jackfruit mimics pulled pork texture and is cooked with the seasoning, coconut sugar, tomato paste, tamari, and lime juice to infuse flavor and moisture. A little water added during cooking helps meld ingredients and soften jackfruit.
The mango avocado salsa mixes diced mango, avocado, red onion, cucumber, citrus juices, and cilantro for a fresh, tangy contrast to the rich, spicy jackfruit filling. Warm corn tortillas are used to hold the assembled tacos.
This dish delivers smoky heat with sweet fruitiness and a variety of textures. It suits vegan diets and combines typical Caribbean spices with fresh tropical salsa.
Ingredients
Mango Avocado Salsa
- 2 cups Mango about 2 medium, peeled and diced
- 1 avocado diced, medium, ripe
- ¾ cup red onion diced
- ½ cup cucumber diced
- 3 tablespoons orange juice fresh
- 3 tablespoons lime juice fresh
- ½ cup cilantro finely chopped
- salt sea salt
Jamaican Jerk Seasoning
- 1½ teaspoons onion powder
- 1 teaspoon sweet paprika or hot paprika
- 1 teaspoon black pepper freshly ground
- 1 teaspoon thyme dried
- ½ teaspoon ground allspice
- ½ teaspoon cumin ground
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
Jackfruit
- 2 jackfruit in brine or water, 20-ounce cans
- 2 tablespoons extra-virgin olive oil
- 6 scallions white and light green parts, sliced
- 4 garlic minced, cloves
- fresh ginger grated, 1½-inch piece
- 1 habanero pepper serrano or jalapeño pepper, minced
- 2 tablespoons coconut sugar or agave nectar
- 2 tablespoons tomato paste
- ¼ cup tamari
- 3 tablespoons lime juice fresh
- 12 corn tortillas charred or warmed
Instructions
- Make the mango-avocado salsa. In a medium bowl, combine the mango, avocado, onion, cucumber, orange juice, lime juice, and cilantro and mix gently. Season to taste with salt.
- Make the Jamaican Jerk Seasoning. Combine all of the spices together in a small bowl.
- Prepare the jackfruit: Drain the canned jackfruit and lightly rinse under water, shaking off excess water. Use your fingers to remove any thick cores and pull the pieces apart so that it resembles shredded pork.
- In a large pot, heat the oil over medium heat. Add the the scallions and cook until browned, 1 to 2 minutes. Add the garlic, ginger, and chile pepper and cook for 1 minute, stirring frequently to prevent burning. Add all of the Jamaican jerk seasoning, stir to coat, and cook for 30 seconds, stirring constantly, until very fragrant.
- Add the shredded jackfruit, coconut sugar, tomato paste, tamari, and lime juice. Stir well. Pour in 1/2 cup water and mix again. Cover and cook for 20 minutes, stirring occasionally.
- Serve the jackfruit with the tortillas and mango avocado salsa.
User Reviews
Overall Rating
5
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