EASY VEGAN JACKFRUIT TACOS!

Ingredients

• 1 can (20 oz) Young Green Jackfruit in Brine (drained, rinsed, core sliced thinly, seeds left in)
• 1 tablespoon Light Oil (canola, vegetable, or sunflower oil)
• 1 medium Yellow Onion (peeled and diced)
• 4 cloves Garlic (minced)
• 1/2 cup Vegetable Broth (low sodium)
• 1/2 Lime (juiced)
• 1 tablespoon Agave Syrup (adds a subtle sweetness)
• 1 teaspoon Chili Powder
• 1/2 teaspoon Cumin
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Salt (adjust to taste)
• 8 Small Corn Tortillas (soft or crunchy, warmed before serving)
• 1/4 cup Red Onion (thinly sliced for topping)
• 1 Avocado (diced)
• 1/4 cup Cilantro (roughly chopped)

Instructions

1. Prepare the Jackfruit

   Open the can, drain and rinse the jackfruit. Slice off as much of the tough core as possible, then cut the pieces into long, thin strips. Keep any seeds; they will soften during cooking.

   Time: PT5M

2. Chop Aromatics

   Dice the yellow onion and mince the garlic.

   Time: PT3M

3. Heat Oil

   Place the pan over medium‑high heat and add 1 tablespoon of light oil. Let the oil shimmer.

   Time: PT1M

   Temperature: medium‑high

4. Sauté Onion & Garlic

   Add the diced onion and minced garlic to the hot oil. Cook, stirring occasionally, until the onion becomes translucent and begins to brown, about 5 minutes.

   Time: PT5M

   Temperature: medium‑high

5. Add Jackfruit and Flavorings

   Stir in the sliced jackfruit, 1/2 cup vegetable broth, juice of ½ lime, 1 tbsp agave syrup, chili powder, cumin, smoked paprika, and salt. Mix until everything is evenly coated.

   Time: PT1M

6. Simmer

   Cover the pan with a lid and let the mixture simmer for 5 minutes, or until the jackfruit is tender and about half of the broth has been absorbed.

   Time: PT5M

   Temperature: medium

7. Mash to Shred

   Remove the lid and use a potato masher to break up the jackfruit, creating a shredded, chicken‑like texture.

   Time: PT2M

8. Adjust Moisture

   If the jackfruit seems too dry, add a little more vegetable broth and stir. If it’s too wet, continue cooking uncovered for another minute to evaporate excess liquid.

   Time: PT2M

   Temperature: medium

9. Toast Tortillas

   Heat a clean dry pan over low‑ish heat. Using tongs, place a tortilla directly on the pan (or flame if using gas), rotate every few seconds until lightly charred and warm, about 30 seconds per side. Repeat for all tortillas.

   Time: PT3M

   Temperature: low

10. Assemble Tacos

    Place a generous scoop of the shredded jackfruit onto each warm tortilla. Top with thinly sliced red onion, diced avocado, and chopped cilantro. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

8 g

Fiber

6 g