Vegan Jackfruit Tacos
These adobo flavored vegan jackfruit tacos with mango salsa will become your new go to favorite dinner. The jackfruit meat is cooked in a savory adobo sauce with tomatoes and spices until perfectly tender then scooped into charred tortillas and topped with a zesty mango salsa. Easy. Delicioso. Chef's kiss!
Servings 6 people
Calories 166kcal
Ingredients
- 2 x 20 oz cans young jackfruit green unripe
- 1 small onion finely diced
- 3 cloves garlic grated
- 1.5 tsp ground cumin
- 1.5 tsp ground coriander
- 1 tsp onion powder or granulated onion
- 1 tsp smoked paprika
- 1 Tbsp nutritional yeast
- 1 Tbsp maple syrup
- 2-3 chipotles in adobo sauce chopped
- 6 Roma tomatoes diced into large pieces
- 3 Tbsp shoyu
- 2/3 cup water
- tortillas for serving
Mango Salsa
- 1 red mango peeled + diced small
- 1/4 red onion diced
- 1/2 lime juiced (or to taste)
- Cilantro or basil leaves + sumac for garnish
Instructions
- Drain and rinse the jackfruit pieces and discard any tough seeds or seed pods if there are any. Use your hand and crush some of the bigger pieces into smaller chunks.2 x 20 oz cans young jackfruit
- Preheat a heavy bottom pot or skillet over medium heat. Add a drizzle of olive oil and sauté the onion until softened an it begins to get some color. Add the garlic and cook until just fragrant, about 30 seconds or so.1 small onion, 3 cloves garlic
- Stir in all the spices and toast until you can smell them release their flavor.1.5 tsp ground cumin, 1.5 tsp ground coriander, 1 tsp onion powder, 1 tsp smoked paprika
- Add the maple syrup, adobo chiles and tomatoes. Give everything a good stir then add the shoyu, nutritional yeast and jackfruit.1 Tbsp maple syrup, 2-3 chipotles in adobo sauce, 6 Roma tomatoes, 3 Tbsp shoyu, 1 Tbsp nutritional yeast
- Pour in the water and bring to a constant simmer. Partially cover with a lid and cook on medium heat for about 10 to 15 minutes until most of the liquid has reduced to less than half. Remove from heat and finish with a drizzle of olive oil for richness. (NOTE - At this point if you like your jackfruit meat to have a more shredded texture simply use a potato masher and give it a quick mash around).2/3 cup water
- Meanwhile dice the mango and red onion and toss with freshly squeezed lime juice.1 red mango, 1/4 red onion, 1/2 lime
- Char the tortillas and top each one with a generous amount of the jackfruit meat, some of the mango salsa, a sprinkle of sumac and basil or cilantro leaves.tortillas for serving, Cilantro or basil leaves + sumac for garnish
Video
Notes
- About the Jackfruit - As with all savory recipes you must start with green unripe jackfruit here, the kind that comes in a can like THIS or a pouch. It can be brined but without any seasonings, just a plain canvas to soak up all the delicious flavors we will infuse it with! Remember to rinse off the brine and discard any tough seed pods that might have been left behind.
- Adobo Chiles - oh how I love this flavor profile and the perfect heat and smokiness that comes with it! I cut down the number of chiles in the recipe to 2 because I wanted it to be pretty suitable for all taste buds. To keep it really mild you can cut down the chiles to 1 but I'll be honest with you friends: I usually add half a can of the adobo chiles with the sauce when I cook just for myself. This girl likes it spicy!
- On Storage - This is a great meal to portion and freeze up to 4 months. It keeps well in the fridge up to 5 days and I'm saying this just because I'm not the FDA, so follow their food safety guidelines for peace of mind.
Nutrition
Calories: 166kcal | Carbohydrates: 40g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 458mg | Potassium: 438mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1067IU | Vitamin C: 26mg | Calcium: 80mg | Iron: 1mg