These vegan jackfruit tacos offer a satisfying shredded texture, perfect for plant-based eating.
Paired with a vibrant and spicy mango salsa, they create a fresh and zesty flavor combination.
Young green jackfruit mimics pulled meat wonderfully, making these tacos a great meat alternative.
Why You’ll Love This Recipe
- Young green jackfruit has a texture similar to shredded meat, absorbing spices well.
- The spicy mango salsa adds brightness and a pleasant heat that complements the jackfruit.
- Soft corn tortillas hold the filling without overpowering the fresh flavors.
- easy prep time with fresh ingredients makes it accessible for home cooks.
Vegan Jackfruit Tacos with Spicy Mango Salsa
Enjoy these flavorful vegan jackfruit tacos paired with a spicy mango salsa; a perfect plant-based meal with a shredded meat texture.
- Prep time
- 15 minutes
- Cook time
- 20 minutes
- Servings
- 4
- Yield
- 8 tacos
Ingredients
- 2 cans (20 oz/565 g each) young green jackfruit in water or brine, drained and rinsed
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup vegetable broth (120 ml)
- 8 small corn tortillas
- For the Spicy Mango Salsa:
- 1 ripe mango, peeled and diced
- 1 small red chili, finely chopped (adjust to taste)
- 1/4 cup red bell pepper, finely diced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- 1/2 teaspoon salt
Instructions
- Prepare the Jackfruit Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking until fragrant and translucent, about 3 minutes.
- Cook the Jackfruit Add the drained jackfruit to the skillet. Use a fork to shred the pieces into a pulled meat texture. Stir in chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Mix well to coat.
- Simmer with Broth Pour in the vegetable broth and stir. Reduce heat to medium-low and cover. Let it simmer for 15 minutes, stirring occasionally, until most of the liquid evaporates and jackfruit is tender.
- Make the Spicy Mango Salsa While the jackfruit simmers, combine diced mango, red chili, red bell pepper, chopped cilantro, lime juice, and salt in a bowl. Mix well and refrigerate until ready to serve.
- Warm the Tortillas Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or wrap in foil and warm in a 350°F (175°C) oven for 5 minutes.
- Assemble the Tacos Divide the jackfruit mixture evenly among the warmed tortillas. Top each taco with a spoonful of spicy mango salsa. Serve immediately.
Helpful Tips
- Use young green jackfruit packed in water or brine, not in syrup, for savory dishes.
- Drain and rinse the jackfruit well to remove packing liquid taste.
- Adjust the chili in the salsa to your preferred spice level.
- Store leftovers separately for best texture — keep jackfruit mixture and salsa refrigerated in airtight containers.
- For gluten-free and corn-free options, substitute tortillas accordingly.
Storage and Make-Ahead
Store leftover jackfruit mixture in an airtight container in the refrigerator for up to 3 days.
Keep the mango salsa refrigerated separately for up to 2 days to maintain freshness and color.
Reheat jackfruit gently on the stovetop to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I use canned young green jackfruit for this recipe?
Yes, canned young green jackfruit in water or brine is perfect for this recipe. Avoid jackfruit in syrup, as it is sweet and not suitable for savory dishes.
Is it necessary to shred the jackfruit?
Shredding the jackfruit helps replicate the texture of pulled meat, enhancing the taco experience, but you can also roughly chop it if you prefer.
Can I make the spicy mango salsa ahead of time?
Yes, the salsa can be made up to 2 days in advance. Keep it refrigerated and stir before serving.
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