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Top-down view of warmed corn tortillas being filled with the rich, caramelized jackfruit mixture, ready for tacos, burritos, or enchiladas on a plate.

Easy Vegan Jackfruit Tacos

Jackfruit carnitas are a smoky, spicy plant-based filling perfect for tacos, burritos, or bowls. With rich flavors from sautéed onions, garlic, and spices, this is a satisfying and flavorful dish!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine mexican-inspired
Servings 4
Calories 202 kcal

Equipment

  • Kitchen towel
  • Knife and Cutting Board
  • Large sauté pan
  • Measuring spoons and cups
  • Mixing spoon

Ingredients
  

  • 2 tablespoons avocado oil or preferred oil
  • 1 small onion finely diced
  • 3-4 cloves garlic minced
  • 1 tablespoon tomato paste
  • 2 14- ounce cans young jackfruit in water or brine. Rinsed and drained well
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • ½ teaspoon sea salt more to taste
  • ¾ cup vegetable broth
  • 8 Corn tortillas

Instructions
 

  • Drain and thinly slice the jackfruit, wring it out in a kitchen towel to remove as much moisture as possible.
    Top-down view of two 14-ounce cans of young jackfruit in water or brine, rinsed, drained, and thinly sliced on a clean kitchen countertop. The jackfruit is being wrung out in a kitchen towel to remove moisture, with a white marble cooktop background.
  • Heat 1 tablespoon of oil in a large pan. Sauté onion, garlic, and jalapeño over medium heat for 5-6 minutes until golden and fragrant.
    Top-down view of a large pan on a white marble cooktop with avocado oil, sautéing finely diced onion and minced garlic for 5-6 minutes until golden and fragrant.
  • Add the jackfruit and soy sauce, cook on low heat for 3-5 minutes to let excess moisture evaporate.
    Top-down view of a pan with sautéed onion and garlic mixture. Thinly sliced jackfruit, tomato paste, cumin, chili powder, dried oregano, smoked paprika, and sea salt are added and cooking on low heat.
  • Once dry, add salt, sugar, chili powder, cumin, oregano, and smoked paprika. Stir-fry with the remaining oil until jackfruit caramelizes and deepens in color.
    Top-down view of a pan as vegetable broth is added to the seasoned jackfruit mixture, simmering on low heat and thickening while the jackfruit becomes tender.
  • Taste and adjust seasoning. Optionally, add cayenne or lime juice.
    Top-down view of the jackfruit mixture being stir-fried with avocado oil, caramelizing and deepening in color, with seasoning adjustments made for extra salt, cayenne pepper, or lime juice.
  • Use as filling for tacos, burritos, enchiladas, or bowls.
    Top-down view of warmed corn tortillas being filled with the rich, caramelized jackfruit mixture, ready for tacos, burritos, or enchiladas on a plate.