The Best Vegan Pork Jackfruit Tacos

The Best Vegan Pork Jackfruit Tacos

These super flavorful jackfruit tacos are easy to make, ready in just 40 minutes, and they only require one pan! Crush Taco Tuesday with this delicious family-friendly vegan meal!

Course Dinner

Cuisine American

Prep Time 5

Cook Time 35

Total Time 40

Servings Tacos

Calories 105kcal

Author Stacey Eckert

Equipment

Large Pan

Ingredients

¼ cup vegetable broth (to saute) or water
1 medium red onion diced
4 garlic cloves minced
2 tbsp tomato paste
1 tbsp adobo sauce (just the sauce not the chipotle peppers)
2 tsp vegan Worcestershire sauce
2 tsp smoked paprika
2 tsp chili powder
1 tsp ground cumin
¼ tsp salt
¼ tsp ground black pepper
(2) 14 oz cans young green jackfruit (rinsed and drained well)
1 tbsp lime juice
½ cup water (or vegetable broth)

Instructions

First, open the canned jackfruit and pour the jackfruit into a fine mesh strainer. Rinse and drain it very well.
In a large pan over medium heat, saute the diced onions in vegetable broth for 5-8 minutes or until soft. Add the minced garlic, tomato paste, adobo sauce, Worcestershire sauce, smoked paprika, chili powder, cumin, black pepper, and salt. Stir and let the mixture cook for 1-2 minutes. If it gets too dry, add more liquid.
Add the rinsed and drained jackfruit, lime juice, and water to the pan, stir to combine. Cover the pan and let it cook for 25-30 minutes or until the jackfruit is tender, stirring occasionally. While the jackfruit is cooking, prep the taco toppings.
Use a wooden spoon or potato masher to lightly mash and break up the chunks of jackfruit. The jackfruit chunks should shred easily. Mix the jackfruit with the rest of the sauce. If there is any liquid left in the pan, let it cook a little bit longer with the lid off until the liquid has been absorbed.
Assemble the tacos with lettuce, jackfruit, tomatoes, avocado, vegan sour cream, hot sauce, and green onions!

Notes

Make sure to rinse and drain the canned jackfruit very well. You want to get as much of the salty brine off as possible.
You don't need to cut up the jackfruit (or remove the core or seeds) prior to cooking it as long as you cook it long enough. If it won't shred when you try to mash it then it hasn't been cooked long enough. It should be soft, tender, and easy to shred.
You can store the leftovers in an airtight container in the fridge for 2-3 days.

Nutrition