Try these vegan jackfruit tacos, then check out our crusted halloumi tacos, vegan tacos, buffalo cauliflower tacos and more tacos recipes.
Looking for more vegetarian Mexican recipes? Try our vegan burritos, veggie fajitas, vegetarian enchiladas and plenty more.
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
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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.
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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.
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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.
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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.
