Description
Savory and flavorful vegan gluten-free tacos filled with tender, spiced jackfruit “meat” and your favorite toppings. A delicious and healthy plant-based meal!
Ingredients
Scale
- 2 (20-ounce) cans young green jackfruit in water or brine, drained and rinsed
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 1 jalapeño, seeded and minced (optional)
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup (or agave)
- Salt and pepper to taste
- 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 3/4 cup warm water
- Shredded lettuce
- Diced tomatoes
- Diced red onion
- Avocado slices or guacamole
- Vegan sour cream or cashew cream
- Salsa (your favorite kind!)
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Prepare the Jackfruit: Drain and rinse the canned jackfruit thoroughly. Squeeze out as much excess water as possible. Shred the jackfruit with your fingers or a fork, removing any hard core pieces.
- Sauté the Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic, chopped red bell pepper, and jalapeño (if using) and cook for another 2-3 minutes, until fragrant and the bell pepper is slightly softened.
- Add the Spices: Stir in the chili powder, smoked paprika, cumin, oregano, and cayenne pepper (if using). Cook for about 1 minute, stirring constantly, until the spices are fragrant.
- Combine Jackfruit and Sauce: Add the shredded jackfruit to the skillet and stir to coat it with the spice mixture. Pour in the vegetable broth, tomato paste, apple cider vinegar, and maple syrup (or agave). Stir well to combine.
- Simmer and Shred: Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 20-30 minutes, or until the jackfruit is tender and the sauce has thickened. Stir occasionally to prevent sticking. During the last 10 minutes of cooking, use a fork to further shred the jackfruit.
- Season to Taste: Once the jackfruit is cooked, taste and season with salt and pepper to your liking. If the sauce is too thick, add a splash more vegetable broth. If it’s too thin, simmer uncovered for a few more minutes to reduce it.
- Combine Dry Ingredients: In a large bowl, whisk together the gluten-free all-purpose flour blend and salt.
- Add Wet Ingredients: Add the olive oil to the dry ingredients and rub it in with your fingers until the mixture resembles coarse crumbs. Gradually add the warm water, mixing until a dough forms. The dough should be soft and slightly sticky.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 2-3 minutes, until it becomes smooth and elastic.
- Rest the Dough: Wrap the dough in plastic wrap and let it rest for at least 15-20 minutes.
- Divide the Dough: Divide the dough into 6-8 equal portions. Roll each portion into a ball.
- Roll Out the Tortillas: On a lightly floured surface, use a rolling pin to roll out each ball of dough into a thin circle, about 6-8 inches in diameter.
- Cook the Tortillas: Heat a dry cast-iron skillet or griddle over medium heat. Once hot, cook each tortilla for about 1-2 minutes per side, or until lightly browned and slightly puffed up.
- Keep Warm: As you cook the tortillas, stack them in a tortilla warmer or wrap them in a clean kitchen towel to keep them warm and pliable.
- Warm the Jackfruit (if needed): If the jackfruit has cooled down, gently reheat it in a skillet or microwave.
- Prepare Your Toppings: Make sure all your toppings are prepped and ready to go.
- Assemble the Tacos: Take a warm gluten-free tortilla and fill it with a generous amount of the jackfruit “meat.”
- Add Your Favorite Toppings: Top with your favorite toppings.
- Serve Immediately: Serve the tacos immediately with lime wedges for squeezing over the top.
Notes
- Adjust the spice level by modifying the amount of chili powder and cayenne pepper.
- Adjust the sweetness by modifying the amount of maple syrup (or agave).
- Store-bought gluten-free tortillas or corn tortillas can be used as an alternative.
- Add a can of drained and rinsed black beans or pinto beans to the jackfruit mixture for added protein and fiber.
- A fresh corn salsa would be a delicious addition to these tacos.
- Quick pickled red onions add a tangy and vibrant flavor to the tacos.
- For an even smokier flavor, add a teaspoon of liquid smoke to the jackfruit mixture.
- Serve the jackfruit and toppings over rice or quinoa for a delicious and healthy bowl.
- Prep Time: 30 minutes
- Cook Time: 45 minutes