jackfruit tacos

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

Spicy Jackfruit Tacos (1-Pot Meal!)

jackfruit

Tbsp avocado

large white or yellow onion ((thinly sliced))

garlic ((minced))

tsp sea salt

Tbsp ground smoked paprika

Tbsp cumin

Tbsp chili powder

chipotle peppers

coconut aminos*

water ((plus more as needed))

Tbsp lime juice

Corn or flour tortillas

Shredded red cabbage

Cilantro

Lime wedges

refried pinto or black beans

Salsa

Chimichurri

Hot Habanero Sauce

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.

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.

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.

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.

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.

Turn up heat to medium-high and cook for 2-3 more minutes to get a little extra color/texture. Then remove from heat.

Enjoy as is, on top of salads or nachos, or in enchiladas, burritos, tacos! We prefer corn tortillas, refried black beans, jackfruit, cabbage, cilantro, and hot sauce!

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.

https://www.youtube.com/watch?v=iKI9Y6xYGpI

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

Full Recipe: https://minimalistbaker.com/spicy-jackfruit-tacos-1-pot-meal/

Who exactly invented the taco? It’s still a bit of a mystery! But a professor who has spent much time researching the topic theorizes that tacos were invented by Mexican silver miners in the 18th century. Tacos became popular throughout Mexico and were introduced to the US by Mexican immigrants in the 19th century. 
 
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Spicy Jackfruit Tacos | Minimalist Baker Recipes

Crispy Jackfruit Carnitas a Mexican-inspired vegan recipe that can be used as a meat substitute in tacos, enchiladas, burritos or burrito bowls. Perfect for Sunday meal prep- this lasts 4 days in the fridge.

Crispy Jackfruit Carnitas 

can of Jackfruit, (packed in WATER not syrup), drained.

olive oil

shallot

garlic cloves, rough chopped

salt

soy sauce

—–

chili powder

cumin

dry Mexican Oregano

paprika,

sugar

Drain the jackfruit and cut into very thin slices, slicing through the core, see photo.

Place it in the middle of a kitchen towel, roll it up and wring it out very very firmly. Squeeze out as much water as you can. You should see quite a bit of liquid release.

Heat 1 tablespoon oil (save the other tablespoon for later) and saute the onion, garlic and jalapeno over medium heat until deeply golden and fragrant, about 5-6 minutes stirring often. Be patient here, this is where  the flavor is. 🙂

Add the jackfruit, and soy sauce and stir well and lower heat. This is where you&#8217;ll let the moisture cook-off even more- you want to get this fairly dry but without burning. So low heat, stirring occasionally, uncovered, 3-5 minutes.

When it seems good and dry, add the salt, sugar and spices- chili powder, cumin, oregano smoked paprika, and add 1 tablespoon olive oil &#8211; stir-frying the spices and jackfruit a bit until jackfruit begins to caramelize crisp and deepen in color. It should smell amazing!

Taste, and adjust salt and spice level ( feel free to add cayenne, ground chipotle or more smoked paprkita). For more tang, squeeze with lime, keeping in mind jackfruit has a natural tanginess, so taste it first.

Use Jackfruit Carnitas in tacos, enchiladas, burrito or burrito bowls, breakfast bowls.

Definitely lacked the "authenticity" I was hoping for. It was certainly edible and I appreciate the step-by-step photos, but it didn't do it for me. Going to try a vegetarian recipe (with whole milk... ew, right!?) but I'll see if it delivers in terms of flavor.

Amazing! Most underrated recipe I have come across! This should be known to the world! However, I would recommend rinsing the jack fruit A LOT to get rid of the fruity flavor.

This crispy plant based version of carnitas is incredible! The texture &amp; flavor were both perfect- such a great recipe!!

AMAZING! Best jackfruit recipe that I have tried so far. Made soft tacos

Made this tonight - it was all eaten before I could take a picture.  Mine didn’t really caramelize into crispy, maybe not high enough heat.  Was still amazing in taste and will definitely make again.

Very tasty! Added extra oil after the spices to help crisp up but very yum

This.  Is.  Amazing!  Adding it to our favorite recipes list.

https://content.jwplatform.com/videos/niv9vTZP.mp4

These Crispy Jackfruit Carnitas are full of flavor and made with strictly plants and spices! A healthy, delicious vegan filling for tacos, enchiladas, burritos and quesadillas and Burrito bowls! Perfect for Sunday meal prep! Video

Jackfruit Carnitas Video

These vegan BBQ pulled jackfruit tacos take taco night to the next level. The main attraction is the BBQ jackfruit; it&#39;s loaded with flavor with an amazing &#39;meaty&#39; texture. Wrap it up in a taco with all the fixin&#39;s and you have a meal that everyone will love.

Jackfruit Tacos

(20-ounce) Cans Young Green Jackfruit (in Brine

Medium Onion (White, Yellow or Brown, Chopped)

Tablespoons Olive Oil

Cloves Garlic (Crushed)

Oregano

Vegan BBQ Sauce ((240 milliliters) and more for serving)

Water ((60 milliliters))

Large Flour Tortillas

Shredded Lettuce

Medium Avocados (Sliced)

Red Onion (Sliced)

Vegan Sour Cream ((226 grams))

Cilantro (Chopped)

Limes

Drain and rinse the jackfruit.

Add olive oil and chopped onions to a frying pan on medium heat. Sauté until the onions are softened.

Add crushed garlic and sauté with the onions.

Add the jackfruit and oregano. Sauté for 3 minutes.

Add vegan BBQ sauce and water and stir it in.

Lower the heat to medium low, cover the pan and leave it to simmer for 30 minutes. After 30 minutes, remove the lid.

Use two forks to shred the jackfruit in the pan.

Increase the heat to medium high and cook for 3-5 minutes until lightly browned.

Add a little more vegan BBQ sauce and toss it with the jackfruit right before serving (optional).

BBQ Jackfruit:

Heat your tortillas via your preferred method. You can heat them in a frying pan, or stack them up, cover them in foil and bake them in the oven at 350°F (180°C) for around 15 minutes until heated through. Our latest preferred method is to heat them in our panini press.

Add shredded lettuce followed by BBQ jackfruit, sliced avocado, red onion, a drizzle of vegan sour cream and a sprinkle of chopped cilantro.

Serve with fresh lime wedges on the side.

Assembling:

Taco night will never be the same with these mouth-watering Jackfruit Tacos. The texture of shredded jackfruit is the perfect replacement for traditional pork tacos. It will knock your socks off!

Jackfruit Carnitas Tacos

avocado oil ((or preferred oil))

onion (, finely diced)

garlic (, minced)

tomato paste

oregano

smoked paprika

sea salt (, more to taste)

vegetable broth

Corn tortillas

Start by shredding the jackfruit in a food processor. Pulse a few times to get a &quot;shredded meat&quot; texture. Don&#39;t over pulse or it will be mushy. If you have a small food processor, you may need to work in batches. If you don&#39;t have a food processor, you can cut the jackfruit into thin slices and shred some by hand. 

Heat oil in a large pan over medium heat. Add onion and sauté until translucent, about 2-3 minutes.

Add the garlic and sauté for 30-60 seconds until fragrant. Now add the tomato paste and cook for 30-60 seconds more. 

Add the shredded jackfruit and sauté for 2-3 minutes. Now add the spices and sauté until fragrant about 1 minute. 

Pour in the vegetable broth and cook until the liquid has cooked down completely about 3-4 minutes. Taste for seasoning and add more if needed. Remove from heat. 

Warm up your corn tortillas one at a time in a large skillet over medium heat.  Cook for 30 seconds on each side. Now build tacos to your taste. See notes for serving ideas. Enjoy! 

First time having jackfruit! I can’t believe how good the texture is. So flavorful too.  This is a keeper.

This was amazing! My family asked for me to make it again soon.   All the flavors worked beautifully well together.   Thank you.

These were FREAKING PHENOMENAL! I recently purchased a massive can (i.e., 6 pounds) of jackfruit and didn't want it all to be devoted to BBQ sandwiches (the only way I've had jackfruit up until now). That's when I found this recipe. I'm blown away! The seasonings you call for are exactly what I have in my kitchen - hooray for easy, common ingredients! When coupled with my own recipe for chipotle sauce + lettuce + tomatoes, the tacos were sublime! This is a new favorite! Thank you so much!

just made this recipe but used fresh jackfruit ... the flavor was amazing

Thank you! I made this for lunch today. My husband and I both really enjoyed the meal.

this is so good!  first time working with jackfruit and it was way easier than I thought it would be.  would absolutely recommend!

Create mind-blowing jackfruit carnitas with this easy-to-follow, Mexican-inspired recipe. Learn how to prepare and cook fresh jackfruit to change the way you view vegan meat replacements!

Crispy Jackfruit Carnitas (With Fresh Jackfruit)

fresh, young jackfruit

olive oil, divided

½ medium white onion, diced

garlic,

Mexican oregano

thyme

paprika

black pepper

½ fresh navel oranges, juiced

lime juice

tamari

water

Mexican bay leaves

Guacamole

jalapeños

cilantro

Salsa of choice

To prepare the jackfruit, rub some oil on your knife and cut the fruit in half then quarters. Cut each quarter into thick slices like you would a watermelon. Then, remove the core from each slice using your knife (it&#039;s also helpful to have gloves on for this part).

Once you have discarded the core, begin to pull the fruit pods away from the rind and remove the seeds from inside the pods. Separate the seeds into one bowl and the fruit pods into another.

Once you have removed the fruit pods, cut away the white pulp from the rind and add it to the same bowl as the pods. Discard what is left of the rinds and set your bowl of fruit pods and pulp aside.

Jackfruit

Combine the oregano, thyme, cumin, paprika, salt, pepper, orange juice, lime juice, tamari, and water in a mixing bowl.

Then, preheat 2 tbsp of oil in a large pot over medium. Add in the diced onions and cook for 3-4 minutes, or until translucent. Add in the minced garlic, and cook for another 1-2 minutes.

Next, add the jackfruit, marinade, and bay leaves into the pot of onions and garlic. Give it a good stir, then reduce the heat to low-medium. Cover the pot and simmer for 45 minutes, stirring occasionally to prevent sticking to the bottom.

With about 10-15 minutes left of simmering, preheat your oven to 375&deg;F.

Once the jackfruit is tender enough to pull apart, begin shredding it with 2 forks or a potato masher (it should come apart quite easily).

Transfer the jackfruit to a baking sheet in a single layer (this is important to get a nice crisp and char). Bake for 20-25 minutes, mixing halfway. Check to see if they are crispy starting at the 20-minute mark and keep a close eye until done.

Serve your jackfruit carnitas on their own or in homemade corn tortillas with guacamole, diced onions, sliced jalape&ntilde;os, hot sauce, lime wedges, cilantro, etc. Happy eating!

Cooking

Mindblowing indeed! I&rsquo;ve tried making jackfruit before but after this recipe, I understand that a long simmering time is critical. Loved loved how this turned out. Thank you for sharing your talent.

Such a new recipe that I need to try at home. 
It looks delicious and easy to make!

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