Jackfruit can be a bit tricky to cook with. There was a time when I tried cooking the young jackfruit triangles without breaking them up first. I tossed the jackfruit and seasonings right into the pan thinking it would turn into “shredded jackfruit” (maybe you’ve tried this too). But I was wrong!
Instead, it was hard to break up and stuck to the bottom of the pan.
Talk about a recipe fail!
Fortunately, I found a solution making these jackfruit tacos a recipe win!
how to create the best jackfruit texture
Shredding the jackfruit in the food processor gives it an ideal texture. The smaller sized pieces are much easier to cook and flavor.
jackfruit is a great meatless alternative
Recently, I posted a jackfruit vegan tamales recipe using the same method to shred the jackfruit. The jackfruit filling was so authentic tasting it inspired me to create these vegan street tacos.
What is jackfruit?
Jackfruit trees are in the fig, mulberry and breadfruit family. They typically grow in tropical regions. The large trees produce massive green fruits called jackfruit.
There are 2 ways jackfruit can be purchased —fresh and canned.
Canned jackfruit is unripe/young and usually sold in brine or water. Instead of being sweet it has a neutral flavor that works well in savory dishes. So it’s the perfect meatless alternative to this jackfruit taco recipe.
I went with corn tortilla sliders for these vegan street tacos. Their smaller size makes them perfect for these grab-able tacos. Plus, they are organic, oil-free and have minimal ingredients.
But you can use yellow corn, white corn, flour, or even homemade tortillas. The choice is yours.
vegan street taco toppings
Top these vegan tacos with diced onion and fresh cilantro for an American-style street taco. Surely those toppings aren’t the limit though.
- fresh squeezed lime juice
- jalapeno peppers
- sliced avocado
- tomatillo sauce
- or even guacamole
Can you really have too many taco toppings?
- 16 corn tortillas, slider size
- 2 (20oz) cans of jackfruit
- 2 Tablespoons neutral oil for sautéing
- 1 and 1/2 Tablespoons cumin
- 1 and 1/2 Tablespoon chili powder
- 3 teaspoons onion powder
- 2 teaspoon paprika
- 1 and 3/4 teaspoon garlic powder
- 1 teaspoon oregano
- Himalayan pink salt to taste (I use about 1 and 1/2 teaspoon)
- optional: 1-2 tablespoon nutritional yeast
- Diced onion
- Fresh cilantro
- Jalapeño slices
- Drain and rinse the canned jackfruit, then pat it dry.
- Now pulse the jackfruit in a food processor to shred it. You may need to do this step in a few batches. It should look like this.
- In a large fry pan mix the oil, jackfruit and spices. Allow the jackfruit to sit/marinate in the seasonings for about 5 minutes. The moisture in the jackfruit will help absorb all the flavor from the seasonings.
- Once the jackfruit has 'marinated', heat it over medium heat to cook. (about 15-20 minutes) You’re looking to create a drier texture.
- Taste and adjust seasonings if needed.
Assemble the tacos
- Add a heaping spoonful of jackfruit to a warmed corn tortilla.
- Top with diced onion, fresh cilantro and any other toppings you’d like.
Amount Per Serving: Calories: 172
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