- Prep-time: / Ready In:
- Makes 12 tacos (4 cups filling)
- Serving size: 1 taco
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These spicy vegan tacos feature jackfruit, a common ingredient in Indian cuisine. Green (unripe) jackfruit is popular with plant-based cooks because of its meat-like texture and ability to absorb other flavors. Here, it soaks up a spicy chipotle sauce for a flavorful taco filling that also features diced potatoes. (If you don’t have jackfruit, just skip it and double the amount of potatoes in the recipe.)
Ingredients
Chipotle Jackfruit Filling
- 1 medium potato, cut into ½-inch dice (2 cups)
- 1 medium onion, cut into ¼-inch dice (2 cups)
- 2 cloves fresh garlic, minced (1 teaspoon)
- 1 (15-ounce) can diced tomatoes with their juice (1½ cups)
- 1 (14-ounce) can water-packed jackfruit, drained and rinsed (1½ cups)
- 3 tablespoons taco seasoning
- 1 tablespoon smoked paprika
- ¼ teaspoon minced chipotle in adobo sauce
- 2 tablespoons fresh cilantro, finely chopped
- 2 tablespoons lemon juice
Taco Fixings
- 12 corn tortillas
- 2 cups shredded lettuce
- 1 medium tomato, cut into ½-inch dice (1 cup)
- 2 stalks scallions, thinly sliced (1/2 cup)
- 1 avocado, cut into ¾-inch dice
Instructions
- In a skillet over medium-low heat, sauté the potatoes, onions, and garlic in ¼ cup water for 10 minutes or until the onions are tender.
- Add the diced tomatoes, jackfruit, taco seasoning, paprika, and chipotle in adobo sauce, and continue cooking for 10 minutes until the juice from the tomatoes is absorbed.
- Using the back of the spatula, break the jackfruit into smaller pieces. Stir in the cilantro and lemon juice.
- Place half of the tortillas in a stack on a heated non-stick skillet. Cook each side of the stack on medium-low heat, for 4 to 5 minutes, or until the tortillas in the middle are heated through. Wrap warmed tortillas in a damp cloth to keep warm. Repeat with remaining tortillas. (Alternatively, wrap tortillas in a big piece of aluminum foil lined with damp paper towels, and warm in a 350°F oven for 5 to 10 minutes.)
- To assemble the tacos, place the filling in the center of each, and top with the lettuce, tomatoes, scallions, and avocado, and serve immediately.
Nutritional Information:
Per serving (1 taco): 149 calories, 28 g carbohydrates, 9 g protein, 3.6 g total fat, 0.6 g saturated fat, 0 g cholesterol, 212 mg sodium, 5.3 g fiber, 9 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (6)
(5 from 7 votes)I haven't made these yet, but was wondering if i could used jackfruit in a brine instead of water as that's what i have currently.
Was accepted by my vegetarian. Used tomatoes with chillies
This recipe is actually very quick, easy, and delicious. I've made it twice now, once with regular potatoes and another time with sweet potatoes, both were delicious.
Really good...will be part of my Taco Tuesday rotation for sure! I topped the filling with a quick salsa fresca (white onion, jalepeno, roma tomatoes, cilantro, and lime juice).
My family loves these tacos!