Mouthwatering Vegan Taco Recipe: Jerk-Spiced Jackfruit with a Twist

Vegan Tacos Recipe 🌮

Elaria Jackson

Get ready for a flavor explosion! These vegan tacos ditch the meat, but not the taste. Tender jackfruit transforms into smoky, shredded "carnitas" that'll fool even the most die-hard meat eaters. Pile them high with your favorite toppings and prepare to have your mind blown.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Mexican

Servings 4 people

Calories 326 kcal

Equipment

• Large skillet
• Mixing bowl

Ingredients

  

• 20 oz canned young green jackfruit in water or brine drained and shredded
• 1 tablespoon olive oil
• 1/2 cup chopped yellow onion
• 3 cloves garlic minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon chipotle powder
• 1/4 cup orange juice
• 2 tablespoons lime juice
• 1 teaspoon agave or maple syrup
• Salt and pepper to taste
• 8 small corn tortillas
• Your favorite toppings avocado slices, pico de gallo, cilantro, lime wedges, vegan sour cream, etc.

Instructions

 

• Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
• Add the garlic, chili powder, cumin, smoked paprika, and chipotle powder. Cook for 1 minute more, stirring constantly.
• Add the shredded jackfruit, orange juice, lime juice, and agave. Season with salt and pepper.
• Bring to a simmer, then reduce heat to low. Cook for 15-20 minutes, or until the jackfruit is tender and the liquid has reduced, stirring occasionally.
• While the jackfruit is cooking, warm your tortillas.
• Once the jackfruit is ready, use two forks to shred it further, creating a pulled pork-like texture.
• Build your tacos! Fill each tortilla with a generous portion of jackfruit carnitas, then top with your favorite toppings.

Notes

• For a spicier filling, add more chipotle powder or a pinch of cayenne pepper.
• If you prefer a saucier filling, add a splash of vegetable broth during cooking.

When I first flipped through Nisha Vora’s Vegan Instant Pot Cookbook, I was immediately hooked by these jerk-spiced vegan tacos. I mean, who wouldn’t be intrigued by the combo of jerk seasoning, ginger, tamari, and jackfruit? It’s not something I would have dreamed up, but oh my goodness, these tacos were a game-changer! I’ve tried my fair share of vegan tacos in the past—sweet potato, black bean, even a mushroom taco “meat”—but this jackfruit version has quickly climbed to the top of my list. The texture is perfectly hearty, and the spicy flavor pairs so well with a sweet and juicy mango avocado salsa. Trust me, once you try these, you’ll be obsessed too!

Jamaican Jerk Jackfruit Filling

Let’s talk about the star of the show: the jackfruit filling. If you’ve never cooked with jackfruit before, let me tell you—it’s one of my favorite plant-based meat substitutes. Its stringy, substantial texture is a dead ringer for shredded meat, like pulled pork or chicken tinga. I remember the first time I tried jackfruit at a local vegan food truck festival. I was skeptical and curious, but one bite of a jackfruit BBQ sandwich and I was hooked. It tasted so much like the real deal that I had to double-check with the vendor that it was truly vegan. Since then, jackfruit has been my go-to for creating hearty, meaty dishes without the meat.

Nisha’s recipe uses canned jackfruit, which is super bland on its own, but she jazzes it up with her homemade jerk seasoning. It’s got cinnamon, black pepper, cumin, and cayenne—basically, spices you probably already have in your pantry. I love how this blend is familiar but still feels exciting, with a sweet and spicy kick that’s hard to resist. When you mix it up with lime juice, tamari, and tomato paste, you get this bold, tangy, and juicy filling that’s absolutely mouthwatering. I remember standing at the stove with my partner, Jack, sneaking tastes every few minutes. “Are you sure this is vegan?” he asked. It’s that good.

Mango Avocado Salsa to the Rescue

Now, you can’t have tacos without a killer salsa, right? This recipe’s mango avocado salsa is the perfect counterpart to the spicy jackfruit. The avocado adds a creamy element that helps tame the heat, and the mango brings just the right amount of sweetness. Plus, there’s cucumber in there for some crunch, which I didn’t know I needed but now can’t imagine going without. The first time I made this salsa, I almost didn’t have any left for the tacos because I kept “taste-testing” it straight from the bowl. If you want to switch it up, you could totally swap the salsa for a pineapple version or even a classic tomato salsa—it’s all good!

There’s something so satisfying about making a fresh salsa from scratch. I used to think I was more of a “jar of salsa” kind of person, you know, just grabbing whatever’s on sale. But once you get a taste of how bright and vibrant fresh salsa can be, there’s no going back. Plus, it’s so easy to customize—throw in whatever you’ve got on hand, and you’re golden.

Cooking Without an Instant Pot

Confession time: I’m still one of those people without an Instant Pot (gasp!). I know, I know, it’s like I’m living in the dark ages. But, honestly, I just haven’t felt the need to get one yet. So, if you’re in the same boat, don’t worry—you can easily make this recipe on the stovetop. I was nervous at first, thinking it wouldn’t turn out as well, but it was just as delicious and only took 20 minutes! I’ve got the stovetop instructions all set for you below, so no need to stress. Plus, there’s something comforting about cooking over the stove, stirring the pot while chatting with someone or listening to a podcast. It’s a little ritual I’m not quite ready to give up.

Taco Customization 101

These tacos are super flexible, so feel free to make them your own. I’m all about personalizing my food, and tacos are like a blank canvas. If you love a little extra richness, top them with avocado slices, cashew sour cream, or a big dollop of guac. I’ve got this thing where I always have to have a creamy element in my tacos—it’s like the glue that ties everything together.

Also, I’m a bit of a tortilla snob. I’ve tried so many different kinds, and I love using ones made from a mix of corn and wheat flour—they have the flavor of corn tortillas but are soft and pliable like flour tortillas. My obsession with the perfect tortilla even led me down the rabbit hole of making my own at home. It sounds like a lot, but once you get the hang of it, there’s no turning back. If you’re gluten-free, stick with pure corn tortillas, and you’re good to go!

Serving Suggestions for Your Next Taco Night

These vegan tacos are perfect for a quick weeknight dinner or for impressing friends at your next get-together. I’ve got this tradition of hosting Taco Tuesdays with my friends, and these tacos have officially earned a spot on the menu. You can even make the jackfruit ahead of time; it keeps well in the fridge for up to three days. Just reheat it, whip up the salsa, assemble your tacos, and dig in! There’s something special about setting up a taco bar and letting everyone customize their own. It’s casual, it’s fun, and it’s always a hit.

Looking for the perfect side dish? These tacos would be amazing with cilantro lime rice, a refreshing watermelon salad, or maybe even some grilled avocados stuffed with veggie ceviche. And, of course, don’t forget the margaritas! Whether you like them spicy or fruity (hello, watermelon margaritas!), they’re a must-have for taco night. There’s just something about pairing tacos with a good margarita that makes the meal feel like a celebration, even if it’s just a regular Tuesday.

So what are you waiting for? Go make these vegan tacos! Trust me, they’re worth it. And while you’re at it, check out The Vegan Instant Pot Cookbook for even more amazing recipes like Tofu Cauliflower Tikka Masala or vegan Cookies ‘n’ Cream Cheesecake. You won’t be disappointed! And who knows, maybe you’ll even inspire someone else to join the vegan taco craze. Happy cooking!

Elaria Jackson

Hello, I’m Elaria Jackson, the author behind Vegan Castle. I have a background in Nutrition Science and Culinary Arts. I’ve studied the benefits of a plant-based diet and its impact on health and the environment. I’ve attended various vegan cooking courses and workshops. Through Vegan Castle, I share easy weeknight meals and decadent desserts. I aim to be a valuable companion on your vegan journey.