Vegan Jackfruit Tacos Recipe

Jackfruit tacos

  • serves 4
  • Easy

Smoked paprika jackfruit tacos, served with homemade tomato salsa and plenty of chilli sauce... they’re the perfect party food whether you’re vegan or just going meat-free for the night!

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Stir the peppers and onions into the jackfruit pan, mix really well and season. Serve with warm tortillas topped with the tomato salsa, sliced avocado, coriander, a squeeze of lime and chilli sauce, if you like.

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Ingredients

  • vegetable oil 3 tbsp
  • onions 2, thinly sliced
  • red pepper 1, sliced
  • yellow pepper 1, sliced
  • garlic 2 cloves, crushed
  • cumin seeds 1 tsp
  • smoked paprika 2 tsp
  • mild chilli powder 1 tsp
  • jackfruit 400g tin, drained and chopped into bite-size pieces or shredded

TOMATO SALSA

  • cherry tomatoes 100g, quartered
  • spring onions 2, sliced on the diagonal
  • coriander a small bunch, roughly chopped, plus extra to serve
  • lime 1, juiced

TO SERVE

  • corn tortillas 6, warmed
  • avocado 1, sliced
  • coriander a small bunch, leaves picked
  • lime wedges
  • chilli sauce

Method

  • Step 1

    Heat 2 tbsp of the vegetable oil in a frying pan over a medium-high heat and fry the onions with a pinch of salt for 10 minutes until turning translucent. Add the peppers and cook over a medium heat for a further 10 minutes until everything is golden and slightly charred, before turning it down and leaving it to cook on a low heat, stirring occasionally.

  • Step 2

    In a separate frying pan, add the remaining vegetable oil and fry the garlic for a couple of minutes. Add the cumin seeds and fry for a further minute. Mix in the paprika and chilli powder, and add the jackfruit, mixing until fully incorporated, adding a good pinch of salt and pepper, and fry on a low heat with a splash of water for 10 minutes, breaking up the jackfruit with the side of a spoon.

  • Step 3

    In the meantime, put all of the salsa ingredients in a bowl with a splash of olive oil and a pinch of salt, and mix together.

  • Step 4

    Stir the peppers and onions into the jackfruit pan, mix really well and season. Serve with warm tortillas topped with the tomato salsa, sliced avocado, coriander, a squeeze of lime and chilli sauce, if you like.

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