Easy Vegan Jackfruit Tacos

Whoever came up with Taco Tuesdays should be awarded a medal of honor. I. Love. Tacos. If I’m having a rough day, tacos (and margaritas) are my go-to comfort food. I was looking for a way to make my favorite duo plant-based without overdoing the beans. Then I learned about Jackfruit and I knew I had hit the jackpot (Pun horribly intended.) and came up with these Easy Vegan Jackfruit Tacos.

These have the taste and texture of shredded chicken tacos. Think of them as vegan chicken tacos.

I found this

Easy Vegan Jackfruit Tacos – Jacked-up Tacos

Anne Hernandez

These jackfruit tacos are easy to make and come together in 30 minutes or less. They look and taste just like shredded chicken tacos. 

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Mexican, TexMex

Servings 4 people

Ingredients

  

Fajita Veggies

• 1 Large Onion sliced
• 2 Medium Bell peppers of different colors sliced
• 1 Tablespoon Extra Virgin Olive OIl
• Salt & Pepper to taste

Jackfruit Taco Filling

• 1 20-oz Can Green Jackfruit in Brine drained, rinsed & blotted dry
• 1/2 10-oz Can Red Enchilada Sauce divided
• 1 Box Hard & Soft Taco Dinner Kit
• 1 4-oz Can Fire-Roasted Diced Green Chilies
• 1 16-oz Can Vegetarian/Vegan Refried Beans

Toppings of Choice: Lettuce, tomatoes, onions, salsa, avocado, mango, guacamole, vegan cheese, vegan sour cream, olives, etc.

Instructions

 

Fajita Veggies

• Heat the oil in a skillet on medium-high heat. Saute the onions and peppers until tender crisp with a little char. Season with salt and pepper to taste. Remove the onions and peppers from the pan and keep warm.

Jackfruit Taco Filling

• Add the drained, rinsed, and blotted dry jackfruit to the same pan. Sprinkle with the taco seasoning in the taco dinner kit. (If you prefer to use your own taco seasoning, feel free to do so.) 
  
• Cook for 3 minutes or until lightly browned, then turn the jackfruit over to cook the other side. Sprinkle the jackfruit with taco seasoning packet to flavor the other side. Cook for another 3-5 minutes.
  
• Pour half of a can of red enchilada sauce into the pan and let it simmer for 2 minutes, stirring occasionally to incorporate the flavors.
  
• Break apart the jackfruit pieces to look like shredded chicken using a spatula.
  
• Stir in the can of green chilies and heat through.
  
• Warm the hard and soft taco shells per the instructions on the box. Warm the refried beans until heated through. Prepare your desired toppings of choice. Fill your tacos with the jackfruit and your favorite toppings. Smile because they’re so good.
  

Notes

One of the great things about tacos is how you make them your own.

• I love grilled or sauteed onions and peppers as a topping and included it with the recipe. If that’s not your thing, skip that step.
• I like the double-decker style tacos (thank you, Taco Bell). The soft tortilla glued to the outside of the crunchy hard shell with a layer of refried beans keeps the hard shell from crumbling all over and making a mess (grab a fork and call it taco salad) plus it sneaks in another serving of beans.
• If you have your own homemade taco seasoning that you prefer to use rather than the store-bought kind, go right ahead. The taco police will not judge you.
• If you’re vegetarian, feel free to add some cheese & sour cream or whatever other toppings you like.
• If you’re an omnivore, please consider this a challenge to see if you can fool your friends and family. This would be a great meal for “Meatless Mondays” or even as a fun way to do April Fool’s Day!

Keyword Cinco de Mayo, Easy, Jackfruit, Plant-based, Quick, Tacos, Vegan

If you try these Easy Vegan Jackfruit Tacos, please comment below and hashtag #OurUrbanHomestead. I’d love to see your pictures!

There is no judging here as Our Urban Homestead is a safe place for all who are on a path to the best and healthiest life you can have.