Easy jackfruit tacos

Yummy smoky & spicy jackfruit tacos, with a few possible shortcuts for those lazy nights.

Easy Jackfruit Tacos

  • Servings: 8 soft tacos
  • Difficulty: easy
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Yummy vegan and Gluten-free tacos with smoky jackfruit, sweet pineapple salsa and spicy chili soy mayo. This can be done rather fast as I use a pre-made sauce and already made corn tortillas. You can even use a bought salsa, vegan may and avo dip if you don't want to make them separately! I however recommend doing it because it tastes really good and takes only a few minutes to make. This includes recipe for the chili mayo and the pineapple salsa

Jackruit mix

    • 1 tin of Young jackfruit in brine
    • 1/4 onion (you’ll need 1 onion in the whole recipe, recommend a red onion but works with brown)
    • 1/2 jar of chipotle in Adobo sauce

Chili Soy Mayo

    • 1/4 cup soy milk
    • 1 cup vegetable oil
    • 1/2 bird-eye chili ( or more for more kick – you can also use a bit of the Chipotle in Adobo sauce instead)
    • You will need a stick blender

Pineapple Salsa

    • 2 tomatoes, cubed
    • 2 slices of pineapple in juice, cubed
    • 1/2 onion, cubed
    • coriander, to taste
    • 1 tsp lime or lemon juice
    • salt, to taste

Guacamole

    • 1 avocado
    • lime or lemon juice, to taste (I use about 1 TBSP)
    • 1/4 onion
    • coriander, to taste
    • a sprinkle of mexican spices (optional)

You will also need:

    • 1 cup iceberg lettuce, shredded
    • 1/2 cup red cabbage
    • Optional : corn or roasted corn
    • 8 corn tortillas

Directions

    • 1. Prepare the salsa: In a bowl, mix the tomatoes, pineapple, onion and coriander. Add the lime (or lemon juice, you can also add more) and a pinch of salt. Reserve for later
    • 2. Prepare the guacamole. In a bowl, mash the avocado with lime or lemon juice, the onion and some coriander. I like to add a sprinkle of mexican spices (or taco mix), it is optional. Reserve for later
    • 3. Make the Soy Mayo. In a small bowl or a large glass, place the soy milk. Start mixing with the stick blender and SLOWLY add the oil. Keep mixing and adding oil, the mixture will slowly thicken to mayo consistency. Towards the end, add 1/2 birdseye chili. Season with salt and pepper. Reserve for later.
    • 4. Prepare the Jackfruit mix. Drain the jackfruit out of the tin, and shred. i like to remove the “sseds” and heart parts. Heat up a pan on medium heat. Add the onion with a bit of water (you can use oil, but I prefer to not use oil as the mayo has plenty of oil already..). When the onion becomes translucent, add the jackfruit and the Adobo sauce. Cook for 5 minutes, without letting it dry. If it dries up, add a bit of water. Let it cool down slightly.
    • 5. (optional) I like to also roast some fresh corn, in a bit of vegan butter, in a pan, until blackened.
    • 6. Time to prepare and assemble the tacos! Prepare the tortillas as per paquet instructions. Assemble or let everyone assemble the tacos to their liking. On top of the warm tortilla, add the Chili Mayo and a couple spoonfulls of jackfruit, (corn if you have) Top with the guacamole, salsa and finish with lettuce and cabbage. You can dress with coriander or more mayo.
    • Enjoy! 🙂

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