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.
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!