Vegan Shredded Chicken Tacos?! Loaded Jackfruit Tacos

Ingredients

• 2 cans Young Green Jackfruit in Brine (20‑oz cans, drained and shredded by hand)
• 2 Tbsp Olive Oil (for sautéing)
• 1 medium Red Onion (diced)
• 1 Green Bell Pepper (diced)
• 1 Yellow Bell Pepper (diced)
• 1 Jalapeño (seeded and minced)
• 1 tsp Plant‑Based Chicken Bouillon Powder (adds umami, optional)
• 2 Tbsp Taco Seasoning Blend (store‑bought or homemade (cumin, chili powder, smoked paprika, garlic powder))
• 1 tsp Salt (or to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 2 cans Rotel Diced Tomatoes with Green Chilies (14.5‑oz each; one mild, one spicy)
• 1 tsp Adobo Sauce (from canned chipotle peppers, optional for depth)
• 1 cup 365 Vegan Shredded Cheese (e.g., mozzarella style, shredded)
• 0.25 cup Coconut Milk (full‑fat, for cheese sauce)
• 0.25 cup Fresh Cilantro (chopped, plus extra for garnish)
• 0.5 cup Additional Shredded Vegan Cheese (for topping tacos)
• 0.25 cup Fresh Red Onion (thinly sliced, for topping)
• 8 Corn Tortillas (6‑inch, warmed)
• 4 Lime Wedges (for serving, optional)

Instructions

1. Prepare the Jackfruit

   Open the cans of jackfruit, drain and rinse. Using your hands (or two forks) pull apart the pieces, removing any large seeds you encounter.

   Time: PT5M

2. Sauté Jackfruit

   Heat 1 Tbsp olive oil in a large skillet over medium‑high heat. Add the shredded jackfruit, sprinkle with the taco seasoning, plant‑based chicken bouillon, salt, and pepper. Stir and cook for 4‑5 minutes until lightly browned.

   Time: PT5M

   Temperature: Medium‑high

3. Set Jackfruit Aside

   Transfer the seasoned jackfruit to a bowl and set aside while you cook the vegetables.

   Time: PT1M

4. Sauté Vegetables

   Add the remaining 1 Tbsp olive oil to the same skillet. Toss in the diced red onion, green and yellow bell peppers, and minced jalapeño. Cook, stirring occasionally, until the onion is translucent and the peppers have softened, about 4‑5 minutes.

   Time: PT5M

   Temperature: Medium

5. Combine Jackfruit & Rotel

   Return the sautéed jackfruit to the skillet. Add both cans of Rotel (mild and spicy) and stir to combine. Bring to a gentle simmer, cover, and let cook for 8‑10 minutes until the mixture thickens and flavors meld.

   Time: PT10M

   Temperature: Medium

6. Finish the Filling

   Stir in 1 tsp adobo sauce (optional) for extra depth. Reduce heat to low and keep the filling warm while you prepare the cheese sauce.

   Time: PT2M

   Temperature: Low

7. Make Vegan Cheese Sauce

   In a small saucepan over low heat, combine 365 vegan shredded cheese and coconut milk. Stir continuously until the cheese melts and the sauce becomes smooth and stretchy, about 4‑5 minutes.

   Time: PT5M

   Temperature: Low

8. Warm Tortillas

   Wipe the skillet clean, add a thin layer of oil, and heat over medium heat. Lightly fry each tortilla for 30 seconds per side until warm and just slightly crisp. Keep them stacked under a clean kitchen towel to stay warm.

   Time: PT5M

   Temperature: Medium

9. Assemble & Toast Tacos

   Place a warmed tortilla in the skillet, add a generous spoonful of the jackfruit‑Rotel filling, drizzle with cheese sauce, sprinkle extra shredded cheese, fresh red onion, and chopped cilantro. Fold the tortilla and press gently. Cook 1‑2 minutes per side until the exterior is golden and the cheese melts.

   Time: PT5M

   Temperature: Medium

10. Serve

    Transfer the tacos to a serving platter, garnish with additional cilantro and lime wedges. Enjoy while hot!

    Time: PT1M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

8 g