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Jackfruit Tacos
This jackfruit tacos recipe is my vegan spin on traditional pork carnitas tacos. The spicy cumin chipotle sauce is delicious and coats the shredded jackfruit so well that even meat eaters won't notice the difference! —Lila Cornelio, Morton Grove, Illinois
Ingredients
- 2 medium onions, sliced
- 1/4 cup olive oil, divided
- 3/4 pound portobello mushroom, sliced
- SAUCE:
- 2 to 4 chipotle peppers in adobo sauce
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons granulated garlic
- 1 teaspoon garlic powder
- 1 to 2 teaspoons kosher salt
- 4 tablespoons water
- 2 cans (14 ounces each) jackfruit, drained and shredded
- 1/2 cup pumpkin seeds or pepitas, toasted
- 1/4 cup nutritional yeast
- 12 corn tortillas (6 inches), warmed
- Optional: Lime wedges, sliced cabbage, salsa, cilantro leaves and avocado
Directions
- 1. In a large skillet, cook onions in 2 tablespoons oil over medium-low heat until tender and lightly browned, about 10 minutes. Add mushrooms; cook until liquid evaporates and mushrooms are tender, 8-10 minutes.
- 2. Meanwhile, in a blender, process the next 8 ingredients until smooth. Add jackfruit and sauce to onion mixture; cook, stirring occasionally, until sauce darkens in color and starts to caramelize onto jackfruit, about 15 minutes. Reduce heat to low; stir in pumpkin seeds and nutritional yeast. Cook 10 minutes. Serve jackfruit mixture in tortillas; top as desired.
Nutrition Facts
2 tacos: 325 calories, 10g fat (2g saturated fat), 0 cholesterol, 1249mg sodium, 51g carbohydrate (1g sugars, 17g fiber), 14g protein.
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