Vegan Street Tacos
Go meatless this taco Tuesday with these delicious vegan street tacos! They’re filled with shredded jackfruit seasoned to perfection and topped with fresh cilantro and diced onion for an easy weeknight dinner.
Servings: 8 taco sliders
Ingredients
Tacos
- 16 slider-sized corn tortillas
- 2 (20-ounce) cans young green jackfruit in brine or water
Seasonings
- 1 ½ Tablespoons chili powder blend
- 3 teaspoons onion powder
- 2 teaspoons paprika
- 1 ¾ teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon cumin
- Himalayan pink salt to taste I use about 1 teaspoon
- Optional: 1-2 Tablespoon nutritional yeast
Toppings
- Diced white onion
- Fresh cilantro
- Jalapeño slices
Instructions
Shred the Jackfruit
- Drain and rinse the canned jackfruit, then pat it dry.
- To shred the jackfruit, pulse it in a food processor. If you have a smaller processor, you may need to do this in a few batches. It should look like this after processing.
Baking Instructions
- Preheat your oven to 375ºF and line a baking sheet with parchment paper.
- Spread the shredded jackfruit out on the parchment-lined baking sheet. Sprinkle the seasonings over the jackfruit and mix them together.
- Bake for 20-30 minutes at 375ºF. After about 15 minutes give the jackfruit a stir. Bake for another 5-10 minutes or until the jackfruit texture is to your liking. Stir again as needed.
- See notes below for stovetop instructions.
Assemble The Tacos
- Add a few spoonfuls of jackfruit to a warmed corn tortilla.
- Top with diced onion, fresh cilantro, lime juice, or any other toppings you’d like.
Notes
Stovetop Instructions: The jackfruit can also be made in a pan on the stovetop. Add about 1-2 Tablespoons of neutral cooking oil to the pan.
Then add in the shredded jackfruit and seasonings and mix them together. Allow the jackfruit and seasonings to marinate together for about 5 minutes. The moisture in the jackfruit will help absorb the flavors.
Now, cook the jackfruit over medium heat for about 15-20 minutes to create a drier texture. Taste and adjust seasonings if needed. Cutting the jackfruit: If you don't have a food processor, you can use kitchen shears or a knife to cut the jackfruit. To store: Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also make the jackfruit ahead of time and simply reheat it in the oven at 325ºF for 3-5 minutes or until heated through. For added protein: Add 1 can of beans to the jackfruit meat. You can use chickpeas, pinto beans, or white beans. You can pulse them in the food processor a few times to break them up. Then, add them to the baking sheet with the jackfruit and mix with the seasonings. Add more seasonings if needed.
Then add in the shredded jackfruit and seasonings and mix them together. Allow the jackfruit and seasonings to marinate together for about 5 minutes. The moisture in the jackfruit will help absorb the flavors.
Now, cook the jackfruit over medium heat for about 15-20 minutes to create a drier texture. Taste and adjust seasonings if needed. Cutting the jackfruit: If you don't have a food processor, you can use kitchen shears or a knife to cut the jackfruit. To store: Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also make the jackfruit ahead of time and simply reheat it in the oven at 325ºF for 3-5 minutes or until heated through. For added protein: Add 1 can of beans to the jackfruit meat. You can use chickpeas, pinto beans, or white beans. You can pulse them in the food processor a few times to break them up. Then, add them to the baking sheet with the jackfruit and mix with the seasonings. Add more seasonings if needed.
Nutrition
Serving: 2tacos | Calories: 139kcal | Carbohydrates: 25g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Sodium: 53mg | Fiber: 3g | Sugar: 4g
