Vegan Jackfruit Tacos with Pineapple Salsa Recipe
4 enthusiastic taco lovers
Ingredients
- 2 20-oz cans young green jackfruit in brine, drained and rinsed
- 1 cup fresh pineapple finely diced
- ½ cup red onion minced
- 1 jalapeño seeds removed and chopped
- ¼ cup fresh cilantro chopped
- 2 tbsp lime juice about 1 lime
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- Salt and pepper to taste
- 8 small corn or flour tortillas
Instructions
- Prep jackfruit: Pat the drained fruit dry, then shred lightly with forks in a bowl.
- Season fruit: Heat oil in skillet over medium heat; add cumin, paprika, chili powder, salt, and pepper. Stir for 30 seconds to toast spices.
- Cook jackfruit: Toss shredded jackfruit into skillet; sauté 5–7 minutes until edges crisp and absorb spice blend.
- Make salsa: Combine pineapple, onion, jalapeño, cilantro, lime juice, and pinch of salt in mixing bowl; stir until juicy and vibrant.
- Warm tortillas: Heat each tortilla in a clean skillet for 15 seconds per side.
- Assemble tacos: Spoon seasoned jackfruit onto tortillas; top with pineapple salsa and extra cilantro if you’re feeling fancy.
- Serve immediately: Dive in before anyone judges your life choices.
Notes
Nutritional Information (per serving)
- Calories: 250
- Total Fat: 8 g
- Saturated Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 5 g
- Vitamin C: 30% DV
- Iron: 10% DV
- Calcium: 6% DV
- Vitamin A: 8% DV
- Vitamin K: 15% DV
- Swap smoked paprika for chipotle powder to add smoky heat.
- Add sliced avocado for creamy contrast.
- Marinate jackfruit in salsa juices for extra tang before cooking.
- Keep tortillas warm in a clean kitchen towel until serving.