Spicy Jackfruit Tacos (1-Pot Meal!)

4 Servings

40 min Cook Time

Spicy Vegan Jackfruit Tacos made in 1 pan in about 30 minutes! A DELICIOUS, easy-to-make filling that's perfect for tacos, taco salads, burritos, nachos, and more!

Ingredients

(20-ounce) cans jackfruit in water or brine ((NOT in syrup))2 pieces

avocado or coconut oil ((if avoiding oil, sub water))2 tbsp

white or yellow onion ((thinly sliced))0 large, original: 1/2 large

garlic ((minced))4 cloves

sea salt0 tsp, original: 1/2 tsp

ground smoked paprika1 tbsp

ground cumin1 tbsp

chili powder1 tbsp

2-3 Tbsp coconut sugar ((or maple syrup or organic brown sugar))

1-2 small chipotle peppers in adobo sauce ((from a can // roughly chopped))

adobo sauce ((use more or less to preferred spice level))3 tsp

coconut aminos*0 cup, original: 1/4 cup

water ((plus more as needed))1 cup, original: 2/3 cup

lime juice3 tbsp

Corn or flour tortillas

Shredded red cabbage

Cilantro

Lime wedges

(15-ounce) can refried pinto or black beans1 pieces

Salsa

Chimichurri

Extra Hot Habanero Sauce

Instructions

Step-by-step guide

1
Thoroughly rinse and drain jackfruit. Then begin sorting. The pieces come in chunks or triangle shapes. Cut off the center "core" portion of the jackfruit that's tougher in texture and separate it from the rest of the fruit. Then chop into smaller pieces. For the remaining portion of the jackfruit that appears more stringy, use your hands to pull into small shredded pieces. You're basically trying to get the jackfruit into small, shredded/chopped pieces. Rinse the jackfruit once more in a colander, drain, and thoroughly dry.
2
Heat a large skillet over medium heat. Once hot, add oil of choice, onion, and garlic. Sauté for 4-5 minutes or until onions are golden brown and softened.
Timer: 5m
3
Add jackfruit, salt, paprika, cumin, chili powder, coconut sugar (starting with 2 Tbsp // or less if making a smaller batch), chipotle peppers and their adobo sauce (starting with 1 pepper and working your way up), coconut aminos, water, and lime juice. Stir to coat and reduce heat to low - medium. Cover and cook for about 20 minutes, stirring occasionally.
Timer: 20m
4
For finer texture, as your jackfruit is cooking, use your spoon to mash the jackfruit into smaller pieces, or use two forks to shred the jackfruit as it cooks down. This will create a more realistic “meat-like” texture.
5
Once the jackfruit has been properly simmered, taste and adjust flavor as needed, adding more paprika or cumin for smokiness, chili powder for heat, chipotle pepper or adobo sauce for spice, coconut sugar or maple syrup for sweetness, coconut aminos for saltiness / depth of flavor, or lime for acidity.
6
Turn up heat to medium-high and cook for 2-3 more minutes to get a little extra color/texture. Then remove from heat.
7
Enjoy as is, on top of salads or nachos, or in enchiladas, burritos, taquitos, or tacos! We prefer corn tortillas, refried black beans, jackfruit, cabbage, cilantro, and hot sauce!
8
Store leftover jackfruit up to 4-5 days in the refrigerator or 1 month in the freezer. To reheat, heat on a skillet until hot and moisten with more water if it appears dry.

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