Vegan Jackfruit Tacos with Mango Salsa
Smoky, spiced jackfruit tacos topped with fresh mango salsa for the ultimate balance of heat and sweetness.
Ingredients
For the Jackfruit Filling
- 1 can 14 oz young jackfruit, drained and shredded
- 1 tbsp olive oil
- ½ onion diced
- 2 cloves garlic minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup vegetable broth
- 2 tbsp tomato paste
- 1 tbsp lime juice
For the Mango Salsa
- 1 ripe mango diced
- ½ red bell pepper finely chopped
- ¼ red onion finely chopped
- 1 tbsp lime juice
- 1 tbsp chopped cilantro
- ¼ tsp salt
For Assembly
- 4 small corn tortillas
- ½ avocado sliced
- Extra lime wedges for serving
Instructions
Step 1: Cook the Jackfruit
- Heat oil in a skillet over medium heat.
- Sauté onion and garlic until softened, about 3 minutes.
- Add jackfruit, smoked paprika, cumin, chili powder, salt, and pepper.
- Stir in vegetable broth and tomato paste.
- Simmer for 10 minutes, mashing with a fork until shredded.
- Finish with lime juice and remove from heat.
Step 2: Make the Mango Salsa
- Combine mango, bell pepper, red onion, lime juice, cilantro, and salt in a bowl.
- Toss well and let sit for 5 minutes.
Step 3: Assemble the Tacos
- Warm tortillas in a dry skillet for 30 seconds per side.
- Fill each tortilla with jackfruit mixture.
- Top with mango salsa and avocado slices.
- Serve with lime wedges.
Notes
Nutritional Values (Per Taco)
- Calories: 180
- Total Fat: 5g
- Saturated Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 3g
Vitamins & Minerals (Per Serving)
- Vitamin C: 60%
- Vitamin A: 20%
- Iron: 10%
- Potassium: 15%
- Magnesium: 8%
Additional Notes & Tips
- Want more spice? Add chopped jalapeño to the salsa.
- No jackfruit? Try shredded mushrooms or mashed chickpeas.
- Need crunch? Toss in toasted pumpkin seeds.
- Make it extra saucy? Drizzle with cashew crema.
- Storage: Keep jackfruit filling in the fridge for up to 3 days.