These vegan jackfruit tacos feature spicy pulled jackfruit, a cilantro garlic sauce, red cabbage, and smashed avocado in between corn tortillas. The pulled jackfruit makes these tacos so incredible that you really don’t need much else to make this a fabulous meal!
I LOVE spicy food and it’s not surprising. Every time my family ordered something at a restaurant, my dad would clarify that we want it not just extra spicy, but spicier than what you’d consider extra spicy. Sometimes we’d scoff at the mildness of what we got and other times, we’d be seriously impressed. Funny thing is my tolerance is now wayyy higher than his😂 I made these jackfruit tacos with Quibo’s hot pepper sauce and they satisfied my inner spice diva for sure! You can use any hot sauce you like or just add your desired amount of red chili powder or cayenne instead.
These tacos feature pulled jackfruit, a cilantro garlic sauce, red cabbage, and smashed avocado in between corn tortillas. I am obsessed with the flavors that come out of putting these simple components together!
How to make pulled jackfruit
So the first key step: buy canned jackfruit. I know those giant jackfruits at the grocery store look impressive, but if you don’t live in a tropical climate, they aren’t particularly amazing for the hassle you go through to cut them.
But canned jackfruit is super easy to use! The only ingredients listed on the can should be “jackfruit” or “jackfruit in brine” or something like that. It doesn’t taste very good on its own, but when you put it together with all the right flavors, trust me. It’s amazing.
You’re going to want to rinse the jackfruit and squeeze out excess water before cooking on the stove. It doesn’t take long to cook canned jackfruit all the way through. This recipe for pulled jackfruit should take 20 minutes.
Vegan Jackfruit Tacos
Ingredients
- 5 corn or flour tortillas
- red cabbage
- 1 large avocado
- 1 tsp lime juice
Pulled Jackfruit
- 1 500g can of jackfruit
- 1 tbsp avocado oil *or any neutral oil
- ½ red onion, chopped
- 2 garlic cloves, minced
- 1 inch of ginger, grated
- ½ tsp ground cumin
- ½ tsp paprika
- ½ tsp cinnamon
- ½ tsp black pepper
- 1 tbsp hot sauce
- 1 tbsp tamari
- salt to taste
- ¾ cup water
Cilantro Garlic Sauce
- 1 cup cilantro (include stems)
- 2 garlic cloves
- ½ cup vegan yogurt
- 1 tbsp lime juice
- ¼ tsp cumin
- ¼ tsp black pepper
- salt to taste
Instructions
Pulled Jackfruit
- Rinse jackfruit under water and squeeze out excess water from each piece. Use a fork to “pull” it so it has a stringy texture.
- Add 1 tbsp oil to a medium saucepan over medium heat. Add onion, ginger, and garlic. Cook and stir occasionally for about 5 minutes, or until onion is translucent.
- Add all spices, the hot sauce, and the tamari. Cook for a minute before adding jackfruit. Cook for 2-3 minutes before adding 3/4 cup water.
- Cover, reduce heat to low, and cook for 10 minutes. Stir once in the middle of this time. It should be done!
Cilantro Garlic Sauce
- For the sauce, simply process all the ingredients in a small food processor.
Assemble the tacos
- Mash the avocado and mix in lime juice and pepper. Heat tortillas on the stove. Spread mashed avocado on one side of the tortilla.
- No add red cabbage, pulled jackfruit, cilantro garlic sauce, and any leftover slices of avocado. ENJOY!
If you like the sound of these vegan jackfruit tacos, I’m sure you’ll love…
BBQ Jackfruit Quesadillas with Kale and Cashew Cream
Loaded Nachos with Vegan Cauliflower Queso
I made these wonderful tacos for a dear (Vegan) friend using shelf packaged Jackfruit vs canned. They were OUTSTANDING!
Thank you for recipe!