Vegan Jackfruit Tacos

Vegan Jackfruit Tacos

Jackfruit is a fantastic and crowd-pleasing ingredient with a fibrous texture and flesh that soaks up flavour brilliantly, but it can be hard to find. Try your local Asian supermarket and be sure to choose green jackfruit in water. These tacos are perfect finger food, combining tasty jackfruit with a Mexican combo of zingy salsa and creamy guacamole.

Easy recipeEasy Quick meal Kid recipe
Add to favourites

Click on a star to rate this recipe!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Preparation time

Cook time

Cuisine

Mexican, Central and South American

Meal

  • mains
  • lunches

Servings

6

Ingredients

  • 1 x serving Guacamole (shop-bought or homemade)
  • 1 x serving Salsa (shop-bought or homemade)
  • 1 x 400g tin young green jackfruit in water
  • 1 white onion
  • 4 garlic cloves
  • 1 tbsp vegetable oil
  • 1 tbsp maple syrup
  • 100ml vegetable stock
  • ½ tsp Tabasco sauce
  • 4 limes
  • 1½ tsp ground cumin
  • 1½ tsp smoked paprika
  • ½–1 tsp chilli powder
  • ½ tsp salt
  • Handful fresh coriander
  • 12 crunchy taco shells

Instructions

  1. You will need a deep frying pan with a lid on a medium heat.
  2. Tip the jackfruit into a sieve or colander to drain off the excess water and pat the pieces down with a clean tea towel to dry them off. Cut into 5mm strips and put to one side.
  3. Peel and slice the onion and garlic very thinly. Warm the vegetable oil in the frying pan. Add the onion and garlic to the pan and stir with a wooden spoon until soft and translucent. Add the jackfruit, maple syrup, vegetable stock and Tabasco sauce. Cut 1 of the limes in half and squeeze in the juice of one half, catching any pips in your other hand. Stir until the jackfruit is well covered.
  4. Put the lid on the pan, turn down the heat and let it simmer for 7–10 minutes, stirring occasionally, until the liquid has been absorbed into the jackfruit. Take the lid off the pan and sprinkle over all the spices and the salt. Stir until the jackfruit pieces are well covered and taking on the colour of the spices. Transfer the jackfruit pieces to a serving dish.
  5. Slice the remaining limes into wedges and remove the leaves from the coriander by running your thumb and forefinger from the top to the base of the stems (the leaves should easily come away), saving the stalks for another recipe. Serve the taco shells, jackfruit, guacamole, salsa, lime wedges and coriander leaves on individual plates and let everyone build their own tacos.
  6. Serve with guacamole and salsa.

Did you know that Vegan Recipe Club is run by a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Related recipes

Thai Aubergine Curry

Add to favourites
This is a simplified version of a Thai street food dish. The combination of aubergine, lemongrass, tamarind, coconut milk, sugar and spices is incredible. Many people have said this is…

Sweet Potato, Spicy Black Beans & Guacamole

Add to favourites
This is a great mid-week meal as it’s easy, healthy and delicious. You can cheat all the way with this recipe by buying ready-made refried beans and guacamole so it…

Thai Green Curry

Add to favourites
You can make this authentic, fragrant Thai green curry from scratch or do the quick version if you’re short of time. Either way, it’s delicious 🙂