These vegan jackfruit tacos are a great meat-like alternative. This Mexican-inspired shredded jackfruit recipe is easy to make and can be enjoyed in a burrito bowl, wrap, & tacos. Make them for meatless Monday, taco Tuesday, or any day of the week.
In a large bowl, rinse and drain the jackfruit. The jackfruit pieces will be chunky or in a triangular form. Use your fingers to remove the cores.
Shred and/or chop them into smaller pieces. Pull the pieces apart so that it mimics the appearance of a "meat-like" texture. Rinse the jackfruit again and dry.
In a large skillet, heat the oil over medium heat. Add the onions and sauté for about 5 minutes or until the onions start to brown. Add the garlic and ginger, and sauté for an additional 2 minutes.
Add cumin, chili powder, smoked paprika, salt, black pepper, tamari, water, and lime juice. Reduce the heat, cover with a lid, and cook for about 15-20 minutes. Stir occasionally to ensure nothing sticks to the pot.
Adjust seasonings as needed and turn up the heat to get some extra color for an additional 2-3 minutes. Heat your tortillas. Top with mango salsa or pico de gallo, purple cabbage, and lime wedges.
Voila! Your vegan jackfruit tacos are ready to eat!
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Notes
Ensure to properly season the jackfruit for a flavorful and savory taco experience.
Use a fork or your hands to shred the jackfruit, creating a texture similar to pulled meat.
Pair the tacos with vibrant and fresh toppings like purple cabbage, mango salsa, and pico de gallo for added layers of taste and texture.