"I might have missed #tacotuesday but once you try those vegan jackfruit tacos you’ll for sure forgive me for posting them on Thursday and, like me, you’ll eat them on repeat. Soft, warm tacos packed with slightly spicy pulled jackfruit, mango sauce and a variety of colorful veggies. An outburst of delicious flavours, textures and colours! I made my own chickpea flour tortillas but you can purchase some at store which makes this easy to make meal even quicker and a great option for healthy lunch (which you can also pack to work)."
Vegan jackfruit tacos
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- Recipe Card
Prep time: 10mins
Cook time: 10mins
Serves or Makes: 5
Recipe Card
ingredients
For jackfruits:
- 1 can (250g) drained weight) jackfruit in water
- 1/2 onion, chopped
- 3 garlic cloves, minced
- 1 pinch of salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili flakes/harissa, or more
- 1 teaspoon cumin
- 1 pinch of cayenne pepper, optional
- 3 tablespoons soy sauce
- 1/2 tablespoon maple syrup
- 1 1/2 tablespoon lime juice
Method
Step 1
Rinse and drain the jackfruit. Cut out the hard center part from each piece, then thinly slice into smaller, shredded pieces. You can use your hands and gently squash each piece so that it separates into thin strands. Set aside.
Step 2
Heat some oil in a pan and sauté the onion for around 3mins, then add garlic and chili flakes/harissa and sauté for few more mins until onion is golden brown. Add spices and mix well. Add jackfruit, soy sauce, maple syrup and lime juice. Stir to coat and reduce heat to medium low. Cook until jackfruit warms up and soaks up the sauce (around 10mins).
Step 3
Once the jackfruit has been properly simmered, taste it and adjust the seasonings if needed. Fill each wrap with cooked jackfruit, sauce, fresh veggies and herbs.
ingredients
For serving:
- 5 tortilla wraps
- 1 fresh chilli
- 3 handfuls of shredded red cabbage
- 1 large carrot, cut into matchsticks
- 1 cucumber, lar1 cucumber, cut into matchsticks
- 1 handful of fresh coriander