Easy Jackfruit Tacos
These Jackfruit Tacos are sweet, savory and smoky vegan taco perfection. Everyday ingredients, 1 Bowl! Shredded jackfruit and peppers are tossed with spices and sauce and baked and that’s it! Nutfree Soyfree Glutenfree
Servings: 4
Ingredients
For the jackfruit taco filling:
- 1 20oz can Jackfruit drained
- 1/2 cup thinly sliced red onion
- 1/2 red bell pepper thinly sliced
- 1 tbsp ketchup or tomato paste
- 2 tsp oil
- 2 tbsp chili powder blend Or use taco spice or Cajun spice or other spice blends of choice
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp garlic powder
- zest of a lime
- 1/2 tsp salt use less or more depending if your chili powder is already salted
Topping:
- 2 tbsp more hemp seeds
- 1 cup Salsa of choice
- Cheese - use my vegan cheese sauce vegan mozzarella sauce, or my 10-minute vegan queso) linked in steps
- lettuce, black pepper
- tortillas as needed
Instructions
- Wash and drain the jackfruit really well and place it in a paper towel.
- Place the paper towel in a kitchen towel.
- Fold the kitchen towel all over the jackfruit then squeeze really well until you remove all the excess, brine, and moisture from the jackfruit. This would have shredded the jackfruit significantly.
- You can shred the remaining jackfruit with your hand or you can use a fork or just chop it up with a knife. Add this to a bowl, add the onion, bell pepper.
- Option 1. Add the ketchup and oil first and toss really well then add the rest of the dry ingredients and toss well to coat.Option 2: mix the ketchup oil and the spices to make a marinade and mix that into the jackfruit bowl.
- Spread the jackfruit mixture evenly on a parchment-lined baking sheet.
- Bake at 400 degrees Fahrenheit (205 degrees Celsius) for 15 minutes then mix it all around and spread the inner jackfruit towards the outer part of the baking sheet and continue to bake for another 5 to 15 minutes depending on how crispy you want the filling to be.
- Then remove the filling from the oven. Prep your tortillas by heating them in the microwave or the stovetop.
- Then add lettuce, some of the jackfruit filling, cheese sauce, hemp seeds, salsa, and black pepper. and serve . Use my vegan cheese sauce, or vegan mozzarella sauce or my 10 min vegan queso or vegan sour cream of choice
Video
Notes
- Add more Protein: Add a layer of refried beans to the tacos or add some spiced beans to the tacos. Or double the marinade, use half with crumbled up 7 oz tofu. Bake that as well until somewhat crisp and add a mix of jackfruit and tofu for filling,
- You do not need to discard the seeds or the tip stems. They are all edible unless they are very hard and you cannot press them. Remove those but the softer seeds are still edible so shred them up.
- If you don't have jackfruit, you can also make this with soy curls; Rehydrate 5-6 oz soy curls: put them in broth for 10 to 15 minutes. Then drain the soy curls and shred them with a fork or knife. Then add to a bowl and proceed as instructed. The soy curls will get cooked a bit faster than jackfruit in the oven so keep an eye on them.
You want them to get somewhat crispy but not overly chew - Calories don't include tortillas or toppings
Nutrition
Calories: 69kcal | Carbohydrates: 11g | Protein: 4g | Fat: 3g | Saturated Fat: 0.3g | Sodium: 630mg | Potassium: 346mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2236IU | Vitamin C: 22mg | Calcium: 44mg | Iron: 2mg