Vegan Jackfruit Tacos
Vegan Jackfruit Tacos
Recipe was provided by Daiya Foods and inspired by Vegan Richa.These tacos are perfect for a vegan taco dinner for the family. Double the recipe to host your very own #TacoTuesday for a crowd!
Servings
4
servings
Ingredients
- 1 cup dairy-free pepperjack cheese, preferably daiya pepperjack shreds
- 2 20-ounce cans green jackfruit in brine
- 1 onion, chopped
- 1/2 cup lettuce
- 2 chipotle peppers in adobo sauce
- 2 tablespoon adobo sauce
- 10 cloves garlic
- 4 tablespoon ketchup
- 1 teaspoon ancho chili powder
- 1/2 teaspoon black pepper
- 1 1/4 cup water
- salt, to taste
- 1/2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon oregano
- 8 soft corn tortillas
Directions
- Drain the canned jackfruit. Add to a saucepan with 3 cups of water, bring to a boil over medium heat, and boil for 10 to 11 minutes. Drain, shred with a fork, and set aside.
- Heat oil in a skillet over medium heat. Add onions and a pinch of salt and cook jackfruit until translucent. Stir occasionally, about 4 minutes.
- In a blender, blend chipotle peppers, adobo sauce, garlic cloves, ketchup, ancho chili powder, black pepper, cumin, coriander, oregano and 1/4 cup of water until smooth.
- Add the blended sauce to the skillet with onions and cook until the sauce thickens and smells roasted. Stir occasionally, about 6 to 8 minutes.
- Add the shredded jackfruit, 1 cup water, and salt to the skillet. Mix well and cover for 10 minutes.
- Stir, reduce heat to medium-low and continue to cook for 15 minutes until the sauce reduces and the jackfruit picks up the sauce flavor.
- Prep the tomatoes, lettuce, and dairy-free cheese for toppings.
- Add jackfruit to corn tortillas and add tomatoes and lettuce.
- Top with cheese and serve.