Easy Jackfruit Tacos
Our Jackfruit Tacos recipe is a delicious plant-based dinner option! Flavorful jackfruit covered in a vegan poblano cashew-based sauce!
Ingredients
Creamy Poblano Sauce:
- 1 cup raw cashews
- ¾ cup + 2 tablespoons unsweetened almond milk
- 1 medium poblano pepper cut into chunks
- 1 tablespoon lime juice
- 2 teaspoons garlic minced
- ½ teaspoon kosher salt
Jackfruit Tacos:
- 14 ounces canned jackfruit drained
- 1 tablespoon vegan butter
- 1 tablespoon garlic minced
- ½ cup sweet yellow onion diced
- ½ teaspoon lemon pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ⅛ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- tortillas of choice
Optional Toppings:
- avocado diced
- red onion diced
- fresh cilantro chopped
- lime wedges
Instructions
- Prep Cashews: In a small bowl, add 1 cup raw cashews and pour boiling water over them. Let sit 15-30 minutes to soften. Drain before use.
- Blend Sauce: Place soft cashews in a high powered blender and add ¾ cup + 2 tablespoons unsweetened almond milk, 1 medium poblano pepper, 1 tablespoon lime juice, 2 teaspoons garlic, and ½ teaspoon kosher salt. Blend on High until you reach smooth consistency - about 3-5 minutes. Adjust taste and consistency, if needed. If you want the consistency a little thinner - add additional almond milk 2 tablespoon at a time.
- Prep Jackfruit: Try and dry out the 14 ounces canned jackfruit as much a possible. Squeeze out liquid with hands or place in a cheesecloth and squeeze. You want the jackfruit dry, so it will crisp up nicely in the pan.
- Sauté: Bring a large cast iron skillet to a medium-high heat. Add 1 tablespoon vegan butter and let melt. Add 1 tablespoon garlic and sauté until it becomes fragrant, about 1-2 minutes. Add in diced onion and sauté for 3-5 minutes. Add jackfruit to the hot skillet and use a spatula to break apart. Sauté for 3-5 minutes, stirring to combine with the onion mixture.
- Season: Mix in ½ teaspoon lemon pepper, ½ teaspoon garlic powder, ½ teaspoon paprika, ⅛ teaspoon kosher salt, and ⅛ teaspoon ground black pepper. Let cook, moving around fairly constantly, as the jackfruit continues to cook and heat through.
- Optional Broil: Place under broiler for 3-4 minutes to crisp up the jackfruit further.
- Serve: Enjoy the jackfruit filling on tortillas of choice or street taco tortillas and top with fresh cilantro, red onion and the Creamy Poblano Sauce.
Notes
- Cashews: You can also let them sit overnight in tepid water. Drain before use.
- Storage: leftover jackfruit taco meat and poblano sauce can each be stored in a separate airtight container in the fridge for 3-4 days.
Nutrition
Calories: 213kcal | Carbohydrates: 26g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Sodium: 310mg | Potassium: 282mg | Fiber: 2g | Sugar: 2g | Vitamin A: 249IU | Vitamin C: 19mg | Calcium: 86mg | Iron: 2mg
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