Vegan Jackfruit Tacos + Taco Salad Recipe!

Ingredients

• 2 cans Young Green Jackfruit in Brine (20‑oz cans, drained, rinsed and shredded)
• 2 Tbsp Avocado Oil (For sautéing)
• 1 medium Yellow Onion (Diced, about 1 cup)
• 2 cloves Garlic (Minced)
• 2 Tbsp Coconut Aminos (Low‑sodium soy sauce alternative)
• 2 Tbsp Taco Seasoning (Store‑bought or homemade blend)
• 1 whole Lime (Juice and zest used separately)
• 2 Tbsp Water or Vegetable Broth (Add only if mixture looks dry)
• 4 pieces Large Flour Tortillas (8‑10 inch) (Gluten‑free or regular, whichever you prefer)
• 1 Tbsp Cooking Spray (Prefer avocado‑oil spray)
• 0.5 cup Vegan Sour Cream (Can use dairy sour cream if not vegan)
• 0.25 cup Vegan Mayonnaise (Can use regular mayo if not vegan)
• 0.25 cup Salsa (Mild or medium, your choice)
• 0.5 tsp Ground Cumin
• 1 small Jalapeño (Seeds removed, finely chopped (optional))
• 2 cups Romaine Lettuce (Chopped)
• 1 cup Spinach (Fresh, roughly chopped)
• 1 cup Kale (Stems removed, chopped)
• 1 medium Bell Pepper (Sliced, any color)
• 1 cup Corn Kernels (Canned, drained or frozen thawed)
• 1 cup Cherry Tomatoes (Halved)
• 0.25 small Red Onion (Thinly sliced)
• 0.5 cup Shredded Cheese (Vegan cheese optional; omit for fully vegan)
• 2 Tbsp Fresh Cilantro (Chopped)

Instructions

1. Shred and Rinse Jackfruit

   Drain the canned jackfruit, rinse under cold water, and use your hands or two forks to pull apart the pieces until they resemble shredded meat.

   Time: PT5M

2. Sauté Onions

   Heat 2 Tbsp avocado oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, for 6‑8 minutes until caramelized.

   Time: PT8M

   Temperature: medium

3. Add Garlic

   Add the minced garlic to the skillet and sauté for 1 minute until fragrant.

   Time: PT1M

   Temperature: medium

4. Combine Jackfruit and Seasonings

   Stir in the shredded jackfruit, 2 Tbsp coconut aminos, 2 Tbsp taco seasoning, and the juice of half a lime. If the mixture looks dry, add 2 Tbsp water or vegetable broth. Cook, stirring occasionally, for 6‑8 minutes until the edges begin to crisp.

   Time: PT8M

   Temperature: medium

5. Finish Jackfruit Filling

   Squeeze the remaining lime juice over the jackfruit, give a final stir, then remove from heat. Set aside.

   Time: PT1M

6. Shape Tortilla Bowls

   Preheat the oven to 375°F. Lightly spray both sides of each tortilla with cooking spray. Gently press each tortilla into an oven‑safe bowl or ramekin, pinching the edges to follow the rim and create folds.

   Time: PT5M

   Temperature: 375°F

7. Bake Tortilla Bowls

   Place the shaped tortillas on a baking sheet and bake for 15‑20 minutes, or until the edges are golden brown and the tortilla is firm.

   Time: PT20M

   Temperature: 375°F

8. Cool Tortilla Bowls

   Remove the bowls from the oven and let them cool completely on a wire rack; they will crisp up further as they cool.

   Time: PT5M

9. Prepare Creamy Salsa Dressing

   In a food processor or blender, combine 0.5 cup vegan sour cream, 0.25 cup vegan mayo, 0.25 cup salsa, 0.5 tsp ground cumin, zest of one lime, 2 Tbsp lime juice, and the chopped jalapeño (if using). Blend until smooth.

   Time: PT5M

10. Chop Salad Vegetables

    While the bowls are cooling, chop romaine lettuce, spinach, kale, bell pepper, corn, cherry tomatoes, red onion, and cilantro. Place all vegetables in a large mixing bowl.

    Time: PT10M

11. Assemble the Salad

    Pour the creamy salsa dressing over the chopped vegetables and toss until evenly coated. Add the prepared jackfruit filling, corn, shredded cheese (or vegan cheese), and give a gentle toss.

    Time: PT5M

12. Fill Tortilla Bowls

    Once the tortilla bowls are completely cooled, spoon the dressed salad mixture into each bowl, pressing lightly to fill the cavity.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

15 g

Fiber

8 g