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Jackfruit Tacos: A Tasty Vegan Option For Cinco De Mayo

Written By: Zach Morgan//Photography By: Ivan Solis

Plant-based meals are now commonplace in many restaurants and kitchens. And just because a meal doesn’t contain any meat, it definitely doesn’t mean it has to be bland and boring!  In fact, it’s easy to substitute the meat in some of your favorite dishes with a plant-based alternative. And today, our resident chef Zach is showing you how to go vegan with one of my favorite foods – and a staple of Cinco De Mayo – the taco. 

It used to be that if you were trying to go meatless, your only option was to eat a salad or a veggie patty (not bad, but not always the most satisfying). Now, there are lots of vegetarian and vegan recipes that are hearty, filling, and delicious. So to celebrate Cinco De Mayo this year, I decided to switch things up and opt for a vegan and totally meatless jackfruit option. (And trust me, even  meat-eaters will still go crazy for them!) Jackfruit, which is a large yellow fruit native to India and Southeast Asia, has a meaty-ish texture and pulls apart resembling a pulled chicken or pork. It’s so good, you’ll barely even know the difference between this and meat – seriously!

Ingredients (Serves about 4)

  • 2x 14 oz cans of jackfruit in water

    (Make sure it’s in water and not in syrup. We’re going for savory here!)

  • 28 oz tomato puree

  • 4 tbsp chili powder

  • 2 tbsp garlic powder

  • 1 tbsp cumin

  • 1 tsp cayenne (more if you like it spicy)

  • 1 tsp paprika

  • 2 tbsp white vinegar

  • Salt to taste

  • 12 Corn tortillas

  • garnisheS TO TASTE:

    • 1 cup shaved red cabbage

    • 1 bunch of cilantro

    • Avocado

    • Salsa

    • Lime

 

Cinco de Mayo is a yearly celebration held on May 5, commemorating the anniversary of Mexico’s victory over the French at the Battle of Puebla in 1862.

Directions

  • Rinse and drain the canned jackfruit.
  • In a large saucepan, bring the tomato sauce to a simmer on low-medium heat. Add jackfruit, vinegar, and spices. Cover and simmer for about 20 minutes, stirring occasionally.
  • Using either two forks or a fork and tongs, pull apart jackfruit. (At this point it should be tender enough to pull easily.)
  • Cover and simmer for another 20 minutes. Remove from heat and allow to cool for 10-15 minutes.
  • Toast the tortillas and assemble tacos with pulled jackfruit, cabbage, cilantro, salsas, avocado, and lime.
  • Enjoy your meatless meal!

 

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Leave a Comment //

    1. Absolutely. I’m loving incorporating more vegetarian and Vegan meals into my diet! -B

      Reply

  2. I’ve eaten jackfruit in restaurants but this encouraged me to try it at home – this was an easy and delicious recipe!

    Reply

    1. I love how easy it is. Thanks for your comment. -B

      Reply

      1. I thought this recipe was super easy and tasty. We wanted a dining out experience, but in the Covid19 lockdown that wasn’t gonna happen. As luck would have it, I had all the ingredients to make this. Paired with a kombucha cocktail, we had a delightful dining in experience. Vegan for the win. Thanks for the recipe.

        Reply