Taco Tuesday is perfect for Jerk Jackfruit tacos!

Ingredients

• 2 cans (20 oz each) Young Green Jackfruit (canned, in water) (drained and rinsed)
• 2 Tbsp Olive Oil (for sautéing)
• 1.5 tsp Garlic Powder (divided use)
• 2 Tbsp Mexican Taco Seasoning (low‑sodium, zero‑sodium blend)
• 1 tsp Dried Cilantro Flakes (optional, adds fresh herb flavor)
• 1 Tbsp Bourbon Maple Syrup (adds sweet‑heat)
• 1 Tbsp Rhubarb & Molasses Jerk Seasoning (provides jerk flavor and extra sweetness)
• 1 medium White Onion (sliced)
• 1 large Red Bell Pepper (sliced)
• 1 large Green Bell Pepper (sliced)
• 1 Tbsp Garlic Coconut Aminos (umami salty boost)
• 1 tsp Spicy Cajun Olive Oil (adds heat to vegetables)
• 2 cups Fresh Spinach Leaves (for warming in tortilla)
• 8 pieces Gluten‑Free Corn Tortillas (2 per serving)
• 1 cup Mango (diced, adds sweet contrast)
• 0.25 cup Vegan Mayonnaise (base for jerk ranch sauce)
• 1 tsp Dill Weed (dried) (flavor for ranch)
• 1 Tbsp Jerk Hot Sauce (adds heat to ranch)
• 0.5 cup Guacamole (optional topping)

Instructions

1. Drain and Rinse Jackfruit

   Open the cans, pour out the brine, and rinse the jackfruit under cold water, letting excess water drip off.

   Time: PT5M

2. Shred the Jackfruit

   Using two forks or your hands, pull apart the jackfruit pieces until they resemble shredded meat. Set aside.

   Time: PT5M

3. Season and Sauté Jackfruit

   Heat 2 Tbsp olive oil in the skillet over medium heat. Add 1 tsp garlic powder, 2 Tbsp Mexican taco seasoning, 1 tsp dried cilantro, then add the shredded jackfruit. Stir, then drizzle 1 Tbsp bourbon maple syrup and 1 Tbsp jerk seasoning. Cook, breaking up the fruit occasionally, until it browns and gets a slight crisp on the edges.

   Time: PT10M

   Temperature: Medium heat

4. Sauté Vegetables

   In the same skillet, add a little more oil if needed, then toss sliced white onion, red and green bell peppers. Sprinkle ½ tsp garlic powder, drizzle 1 Tbsp coconut aminos, and add 1 tsp spicy Cajun olive oil. Cook until softened and lightly caramelized.

   Time: PT5M

   Temperature: Medium heat

5. Warm Tortillas and Spinach

   Place the gluten‑free tortillas in a clean dry skillet for 30‑45 seconds per side until pliable. Add the fresh spinach leaves to the same pan just until wilted, then set aside.

   Time: PT3M

   Temperature: Medium heat

6. Make Jerk Ranch Sauce

   In a small mixing bowl, combine 0.25 cup vegan mayonnaise, ½ tsp garlic powder, 1 tsp dried dill, and 1 Tbsp jerk hot sauce. Whisk until smooth.

   Time: PT2M

7. Assemble the Tacos

   Lay a warm tortilla on a plate, add a generous scoop of seasoned jackfruit, top with sautéed peppers and onions, a handful of diced mango, a drizzle of jerk ranch, and a spoonful of guacamole. Fold and enjoy!

   Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

8 g