Spicy Jackfruit Tacos

5 from 1 vote

Grab a couple cans of jackfruit and whip up a batch of these vegan jackfruit tacos! They're loaded with flavor and super easy to make!

Prep Time10

Cook Time25

Total Time35

Course: Entree

Cuisine: American, Mexican

Servings: tacos

Calories: 118kcal

Author: Alissa Saenz

1 tablespoon olive oil (or high-heat oil of choice)
1 medium onion diced
2 (20 ounce or 567 gram) cans young green jackfruit in brine, drained, rinsed, and roughly chopped
3 garlic cloves, minced
1 tablespoon ground cumin
1 teaspoon ancho chile powder
1 teaspoon paprika
1 teaspoon dried oregano
1 cup tomato sauce
½ cup vegetable broth
2 tablespoons organic brown sugar
1 tablespoon adobo sauce (from a can of chipotle peppers)
Salt and pepper, to taste
8 corn tortillas (warmed in a skillet) or taco shells
Toppings of choice

Coat the bottom of a medium skillet with the oil and place it over medium heat.
Give the oil a minute to heat up, then add the onion. Sweat the onion for about 5 minutes, until it becomes soft and translucent, stirring frequently.
Add the jackfruit and raise the heat to medium-high. Satué the jackfruit with the onion until it begins to dry up and lightly brown in spots, about 5 minutes.
Stir in the garlic, cumin, ancho chile powder, paprika, and oregano. Stir to coat the jackfruit in spices, and cook the mixture for about a minute, until it becomes very fragrant, stirring constantly.
Stir in the tomato sauce, broth, brown sugar, and adobo sauce.
Bring the sauce to a simmer and lower the heat. Allow the jackfruit to simmer in the sauce for 15 to 20 minutes, until very tender. While the jackfruit simmers you can use a fork to pull the pieces apart, or break them up with a spoon.
Remove the skillet from heat and season the mixture with salt and pepper to taste.
Stuff the jackfruit mixture into the tortillas or taco shells. Top with toppings of choice and serve.