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
- 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
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.
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