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Vegan Jackfruit Tacos

  • 2 tablespoons grapeseed oil(or preferred oil)

  • 1 small onion , finely diced

  • 3-4 cloves garlic , minced

  • 2 14 oz cans young jackfruit in water or brine. Rinsed and drained well

  • 1 teaspoon cumin

  • 2 teaspoons chili powder

  • 1 teaspoon dried oregano

  • 1 teaspoon smoked paprika

  • ¼ teaspoon salt , more to taste

  • ¾ cup vegetable broth

  • 8 Corn tortillas


  • Start by shredding the jackfruit in a food processor. Pulse a few times to get a "shredded meat" texture. Don't over pulse or it will be mushy. If you have a small food processor, you may need to work in batches. If you don't have a food processor, you can cut the jackfruit into thin slices and shred some by hand.

  • Heat oil in a large pan over medium heat. Add onion and sauté until translucent, about 2-3 minutes.

  • Add the garlic and sauté for 30-60 seconds until fragrant.

  • Add the shredded jackfruit and sauté for 2-3 minutes. Now add the spices and sauté until fragrant about 1 minute.

  • Pour in the vegetable broth and cook until the liquid has cooked down completely about 3-4 minutes. Taste for seasoning and add more if needed. Remove from heat.

  • Warm up your corn tortillas one at a time in a large skillet over medium heat. Cook for 30 seconds on each side. Now build tacos to your taste.

  • Enjoy!

  • You can add your favorite Mexican blend Vegan Cheese shreds to top it off and my favorite is Violife!

  • Plus you can add avocado slices, cilantro, pico de gallo, salsa, or any toppings that you like!

  • These are all my favorite toppings because I like colorful food but do it to your liking!


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