Treat yourself with the Finger-licking Vegan Jackfruit Tacos, Cooked in Just 20 minutes, filled with the warmth of pulled jackfruit meat, creamy avocado and crunchy fresh vegetables. So far the best home made vegan Tacos.
Rinse the jackfruit thoroughly in a colander. Use two forks or your fingers to tear into shreds. Set aside.
Mix the barbecue sauce, tomato paste, sriracha sauce, salt, pepper, and garlic powder in a small bowl and set aside.
Heat the oil in a pan over medium heat and add chopped onions and sauté until translucent.
Add the jackfruit and bell peppers and cook until the liquid released from the jackfruit is gone.
Stir in the sauce and reduce the heat to medium low and cover the pan.
Cook for 5-7 minutes stirring occasionally. Adjust seasoning if required.
While the jackfruit is cooking warm the taco shells according to their package directions.
Slice avocado, onions, cabbage and tomatoes.
Fill the taco shells with 2 heaping tablespoons of pulled jackfruit. Top with desired taco toppings, sliced onions, avocado, chopped tomatoes and shredded cabbage.
Top with some cilantro leaves, vegan sour cream, and lime juice.
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Notes
The taco shells must be warm at the time of serving. So, prepare them only 15 minutes before the serving and add the filling to enjoy.
To make a perfect jackfruit filling, the catch is to drain all the excess liquid out. So, remove the jackfruit from its can at least 5 minutes before making the filling and leave it in the colander.
You can use other ingredients for toppings as well, like a dollop of vegan mayonnaise, canned corn kernels, or diced cucumber, etc.
Keep the leftover over jackfruit tacos either wrapped in a plastic sheet or in a sealable container. And serve them again after heating for just 1 minute in the microwave oven.
A drizzle of chili flakes and lemon juice on top of the pulled jackfruit filling can give your tacos tangier flavor.