Vegan Jackfruit Tacos Recipe

Ingredients

• 2 pounds Fresh Jackfruit (peeled and seeds removed, shredded)
• 2 tablespoons Olive Oil (for oiling hands and knife)
• 1 teaspoon Salt
• ½ teaspoon Black Pepper (freshly ground)
• 1 teaspoon Dried Oregano
• 1 teaspoon Chili Powder
• 1 teaspoon Ground Cumin
• ½ teaspoon Ancho Chili Powder (optional for smoky flavor)
• 3 cloves Garlic (minced)
• 1 Lime (juice of whole lime, divided)
• 1 Onion (medium, diced)
• ¼ cup Water
• 8 Flour Tortillas (2 per serving, can substitute corn tortillas for gluten‑free)
• 2 Roma Tomatoes (roughly chopped for pico)
• ½ Red Onion (for pico, roughly chopped)
• 2 cloves Garlic (for pico, minced)
• ½ Jalapeño (seeded, for pico (adjust for heat))
• ¼ cup Cilantro (chopped, divided between taco garnish and pico)
• ½ Lime (juice for pico)
• to taste Salt (for pico)
• to taste Black Pepper (freshly ground for pico)
• a pinch Ground Cumin (for pico)

Instructions

1. Oil Hands and Knife

   Rub a small amount of olive oil onto your hands and the blade of your chef's knife to prevent the jackfruit from sticking.

   Time: PT5M

2. Remove Core and Peel Jackfruit

   Place the jackfruit on the cutting board, locate the harder central core, and cut it out. Then, carefully slice away the thick outer skin, trying to keep as much fruit attached as possible.

   Time: PT10M

3. Separate Fruit, Remove Seeds, Shred

   Pull apart the flesh, discard the large seed inside each chunk, and remove any stringy fibers. Transfer the edible pieces to a bowl and shred them with two forks or a spoon method into pull‑pork‑size strips.

   Time: PT10M

4. Season Jackfruit

   Add salt, pepper, dried oregano, chili powder, ground cumin, ancho chili powder, minced garlic, diced onion, and the juice of half a lime to the shredded jackfruit. Mix thoroughly.

   Time: PT5M

5. Simmer Jackfruit

   Pour in about ¼ cup of water, stir, then cover the skillet and simmer on low heat until the jackfruit is very soft and easily pulls apart (about 25 minutes).

   Time: PT25M

   Temperature: Low heat

6. Prepare Pico de Gallo

   In the food processor, combine the chopped Roma tomatoes, half a red onion, two garlic cloves, half a jalapeño, and a handful of cilantro. Pulse until chunky.

   Time: PT5M

7. Season Pico de Gallo

   Transfer the blended mixture to a bowl, add the juice of the remaining half lime, a pinch of cumin, salt, and fresh black pepper. Stir and adjust seasoning to taste.

   Time: PT5M

8. Shred Jackfruit Final Touch

   After simmering, use two forks to pull the jackfruit apart into large, tender strands. Mix to coat with the remaining sauce.

   Time: PT5M

9. Warm Tortillas

   Heat a clean skillet over medium heat and warm each flour tortilla for about 30 seconds per side until pliable and lightly browned.

   Time: PT5M

   Temperature: Medium heat

10. Assemble Tacos

    Place a generous spoonful of shredded jackfruit onto each tortilla, top with fresh pico de gallo, and garnish with extra chopped cilantro. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

5g

Carbohydrates

35g

Fat

8g

Fiber

6g