Vegan Tacos
Total Time
40 mins
Prep Time
15 mins
Cook Time
25 mins
Rating
4.95 out of 5 stars
(40)
Ingredients
4 servings
- 2 cups peeled and diced mango (about 2 medium)
- 1 medium ripe avocado, diced
- ¾ cup diced red onion
- ½ cup diced cucumber
- 3 tablespoons fresh orange juice
- 3 tablespoons fresh lime juice
- ½ cup cilantro, finely chopped
- Sea salt
- 1½ teaspoons onion powder
- 1 teaspoon sweet or hot paprika
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- ½ teaspoon ground allspice
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 2 (20-ounce) cans jackfruit in brine or water
- 2 tablespoons extra-virgin olive oil
- 6 scallions, white and light green parts, sliced
- 4 garlic cloves, minced
- 1½-inch piece fresh ginger, grated
- 1 habanero, serrano or jalapeño pepper, minced
- 2 tablespoons coconut sugar or agave nectar
- 2 tablespoons tomato paste
- ¼ cup tamari
- 3 tablespoons fresh lime juice
- 12 corn tortillas, charred or warmed
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Preparation
Chef’s notes
InstantPot, or not. Nisha cooks the vegan taco meat in an InstantPot, but since I’m the only person left on the planet who doesn’t have one, I made mine in a regular pot on the stove, and it came out great in just 20 minutes. I’m sharing the stovetop instructions in the recipe below.
Swap the salsa. The mango avocado salsa in this recipe is really delightful. The rich avocado tames the heat of the jackfruit, and cucumber adds a nice crunch. If you want to change things up, my mango or pineapple salsa recipes would be great too.
Add extra richness. If you love your vegan tacos with something rich and creamy on top, finish these guys with avocado slices, cashew sour cream, or a big scoop of guac.
Choose your favorite tortillas. Because I love the flavor of corn tortillas but appreciate the pliability of flour tortillas, I like to use tortillas made from a mix of corn and wheat flour.