The best vegan jackfruit tacos recipe from scratch, made with Korean BBQ sauce and a killer avocado mango salsa. Like pulled pork or carnitas but with an Asian twist and cruelty-free. Trust me, it’s a thing!
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What is jackfruit and how to eat it ?
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A tree in the fig and mulberry family native to Sri Lanka and India, a vegan, sustainable meat replacement with a neutral flavor and stringy consistency reminiscent of pulled pork and chicken. Why anyone would ever eat animals when we have this cruelty-free awesomeness is besides me you guys…
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I would argue that the best way to eat it, is exactly like we have it right here: simmered in Korean BBQ sauce with smoky spices, then topped with a sweet and tangy fruity mango salsa. But check back with me next week for the classic carnitas version too, who knows maybe that will be the new favorite 😉
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Everything goes in one pot while you whip up the salsa. No marinading required, because hello EASY LIFE is what i’m about.Â
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Why We Love these Jackfruit Tacos:
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Easy
Filling
Super Tasty
Plant-Based Vegan
Healthy
Gluten-Free.
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note worthy: I suggest using this plain organic jackfruit that comes in a pouch. If you must use the canned variety make sure to purchase the plain one, drain well and rinse before cooking. Â
P.S. If you make this recipe, remember please come back here to rate it, snap a photo and tag us with #VeggieSociety on Instagram.
Vegan Jackfruit Tacos with Mango Salsa
The best ever vegan jackfruit tacos from scratch, made with Korean BBQ sauce and a killer avocado mango salsa.
Servings 4 people
Calories 421kcal
Ingredients
- 16 oz jackfruit - ( unseasoned, drained)
- 1 cup water
- 1/2 cup Korean bbq sauce + 1/2 cup for serving
- 1 tbsp smoked paprika
- 2 tsp onion powder
- 2 tsp garlic powder
- 1.5 tbsp oregano
- 1 tsp chili powder
- 1 tsp red pepper flakes
- 1/2 yellow onion -diced
- 6 cloves garlic - minced
- 1 pinch sea salt
- 1 drizzle olive oil or a splash of water
- 8 corn tortillas - organic
Avocado Mango Salsa
- 1 large mango - peeled and diced
- 1 large avocado - pitted and diced
- 2 scallions - chopped
- 1 lime - juiced
- 1 chili pepper - chopped
- 1/3 cup fresh cilantro leaves - roughly chopped
Instructions
- Heat up a heavy pot on medium low flame and a saute the onion with a pinch of sea salt and a drizzle of olive oil (or a splash of water) until translucent. Stir in the garlic, smoked paprika, chili powder, red pepper flakes, oregano, onion and garlic powders and toss to coat well.
- Add the Jackfruit pieces, 1/2 cup of sauce and 2 cups of water. Bring to a simmer, partially cover with a lid and simmer on low flame for 45 minutes or until most of the liquid has been reduced.
- Use two forks to shred the jackfruit ( or a potato masher for speed) , then stir in the remaining sauce and remove from flame. Taste and adjust seasonings with more sea salt If needed.
- Meanwhile prepare the salsa and keep chilled until needed.
Avocado Mango Salsa:
- Combine all the salsa ingredients in a bowl and season to taste with sea salt. Add more lime juice and extra heat with red pepper flakes If desired.
- Char the tortillas to your liking and serve piled with the saucy jackfruit, extra sauce, mango avocado salsa and lime wedges.
Nutrition
Calories: 421kcal | Carbohydrates: 80g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Sodium: 628mg | Potassium: 1158mg | Fiber: 12g | Sugar: 38g | Vitamin A: 2145IU | Vitamin C: 60.8mg | Calcium: 140mg | Iron: 3mg
Environmental Information
Go Vegan:
Vegan Mushroom Carnitas
Avocado Potato Salad
Sweet & Spicy Chili Sauce
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