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Jackfruit Tacos with Mango Salsa
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  • CourseMain Dish
  • CuisineVegan, Vegetarian
  • 1 Tbsp. oil
  • 1 small yellow onion, diced
  • 2 14 oz. cans young jackfruit (in water or brine)
  • 4 cloves garlic, minced
  • 1 ½ Tbsp. tomato paste
  • 3 tsp. chili powder
  • 2 tsp. cumin
  • 2 tsp. smoked paprika
  • 1 tsp. dried oregano
  • 1 cup vegetable broth
  • tortillas, for serving
Mango Salsa
  • 1 ½ cups mango, peeled, pitted and diced
  • ¼ cup green bell pepper, cored and diced
  • ¼ cup red onion, minced
  • 1 Tbsp. jalapeño, finely diced
  • ¼ tsp. ground cumin
  • 2 Tbsp. fresh cilantro, minced
  • juice from 1 lime
  • salt and pepper, to taste
  1. Drain and rinse jackfruit. Place in a large bowl, cover with cold water, and soak for 4-5 hours to help remove the flavor of the brine. Drain, rinse, and pat or squeeze dry before shredding.
  2. Toss the chopped mango, bell pepper, onion, jalapeño, cumin and cilantro in a bowl with the lime juice. Season with salt and pepper to taste. Set aside for flavors to combine.
  3. Shred the jackfruit: Pulse a few times in a food processor to get a pulled/shredded meat texture. (Be careful not to over-pulse, or the jackfruit will become mushy.) If you don’t have a food processor, slice the jackfruit with a knife and then shred by hand or with two forks.
  4. In a large skillet, heat oil over medium heat. Add onion and sauté for 3-5 minutes, until softened. Add the garlic and sauté for 30-60 seconds, until fragrant. Add the tomato paste and cook for another minute.
  5. Add the shredded jackfruit and cook, stirring occasionally, for 5 minutes. Add spices and cook, stirring, for about a minute. Pour in the vegetable broth and cook until the liquid has evaporated and flavors have combined, about 10 minutes. Remove from heat.
  6. Serve in warmed tortillas and top with mango salsa. Enjoy!
Recipe Notes

This recipe is from Mississippi Market's Plant-Based Recipe Club — a great way to get more plants on your plate!

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