Vegan Pulled Jackfruit Street Tacos

Ingredients

• 2 can young jackfruit (Packed in brine or water; drained and rinsed thoroughly)
• 1 medium brown onion (Peeled and diced)
• 2 cloves garlic (Peeled and finely minced)
• 2 tbsp olive oil
• 2 tsp lime juice
• 2 tbsp maple syrup
• 1 tbsp salsa (Salsa fresca, chunky salsa, or pico de gallo)
• 1 tbsp tomato paste
• 0.5 tsp ancho chile powder (Or another chile powder of your choice)
• 0.5 tsp ground cumin
• 0.25 tsp salt (Add more to taste if desired)
• 0.25 tsp black pepper (Or as needed)
• 16 small corn tortillas (Taco size)
• 0.5 cup vegetable broth (Vegan chicken bouillon mixed with water; add if desired)

Steps

1. 1

   Measure all of the ingredients. Peel and dice the onion, then peel and finely mince the garlic.

2. 2

   Place the jackfruit in a mesh strainer or colander. Drain away the brine or packing water, rinse the jackfruit under running water, and drain thoroughly.

3. 3

   Transfer the drained jackfruit to a cutting board. Shred it with a fork or knife, or pull it apart with your fingers, separating the pieces into a pulled-meat-like texture.

4. 4

   Pour the olive oil into a large skillet, preferably cast iron, and heat it over medium-high heat.

5. 5

   Add the diced onion to the hot oil. Stir occasionally and cook until the onion begins to sweat and becomes translucent, about 3–5 minutes.

6. 6

   Add the minced garlic to the skillet. Stir frequently so it does not burn, lowering the heat if necessary, and cook until fragrant, about 30–60 seconds.

7. 7

   Add the shredded jackfruit to the skillet and stir to combine it with the onion and garlic.

8. 8

   Add the lime juice, maple syrup, salsa, tomato paste, chile powder, cumin, salt, pepper, and vegetable broth if using. Stir thoroughly until the jackfruit is evenly coated and the seasonings are distributed.

9. 9

   Continue cooking over medium heat for 10–15 minutes, stirring frequently to prevent sticking or burning. Cook until the jackfruit is hot, tender, well seasoned, and browned in places.

10. 10

    Remove the jackfruit filling from the heat. Warm the corn tortillas before serving if needed, then divide the jackfruit among the 16 tortillas and serve immediately with desired toppings.

Notes

Suggested toppings include grated vegan cheese, non-dairy sour cream, diced avocado or guacamole, shredded cabbage or lettuce, cilantro, diced tomatoes, sliced black olives, salsa, diced red or green onion, and fresh lime. To soften tortillas in the oven, wrap them securely in foil with parchment, heat at 350°F for 3 minutes, flip the packet, and heat for 3 more minutes. Alternatively, layer tortillas between lightly dampened paper towels and microwave in 15–20-second increments, using them immediately while warm.

Nutrition per serving

• main
• vegan
• plant-based
• Mexican
• tacos
• street food
• dairy-free
• vegetarian