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Chef Verde
1 day ago

Jamaican Jerk Jackfruit Vegan Tacos with Mango-Avocado Salsa

Jamaican Jerk Jackfruit Vegan Tacos with Mango-Avocado Salsa

Recipe Details

Author Love and Lemons (Jeanine Donofrio & Jack Mathews)
Prep Time 15 minutes
Cook Time 25 minutes

Summary

Smoky-sweet Jamaican jerk–spiced jackfruit delivers a meaty, spicy bite, cooled by a juicy mango–avocado salsa and tucked into warm corn tortillas. Bright citrus, herbs, and chile heat make every taco vibrant and fresh.

Instructions

  1. 1

    Make the mango-avocado salsa: In a medium bowl, gently combine mango, avocado, red onion, cucumber, orange juice, lime juice, and cilantro; season to taste with sea salt.

  2. 2

    Make the jerk seasoning: In a small bowl, mix together onion powder, paprika, black pepper, dried thyme, allspice, cumin, cayenne, cinnamon, and nutmeg.

  3. 3

    Prepare the jackfruit: Drain and lightly rinse canned jackfruit; remove any thick cores and pull apart with fingers to resemble shredded meat.

  4. 4

    Heat the oil in a large pot over medium heat.

  5. 5

    Add sliced scallions and cook until browned, 1 to 2 minutes.

  6. 6

    Stir in garlic, grated ginger, and minced chile pepper; cook 1 minute, stirring frequently.

  7. 7

    Add all of the jerk seasoning; stir to coat and cook about 30 seconds until very fragrant.

  8. 8

    Add shredded jackfruit, coconut sugar (or agave), tomato paste, tamari, and lime juice; stir well to combine.

  9. 9

    Pour in 1/2 cup water, stir, cover, and cook 20 minutes, stirring occasionally.

  10. 10

    Warm or char the corn tortillas.

  11. 11

    Assemble tacos: Fill tortillas with jerk jackfruit and top with mango-avocado salsa; serve immediately.

Ingredients

  • 2 cups mango (peeled and diced (about 2 medium))
  • 1 medium avocado (ripe, diced)
  • 3/4 cup red onion (diced)
  • 1/2 cup cucumber (diced)
  • 3 tablespoons orange juice (fresh)
  • 3 tablespoons lime juice (fresh (for salsa))
  • 1/2 cup cilantro (finely chopped)
  • to taste sea salt
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon paprika (sweet or hot)
  • 1 teaspoon black pepper (freshly ground)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 2 (20-ounce) cans jackfruit (in brine or water; drained, rinsed, cores removed, shredded)
  • 2 tablespoons extra-virgin olive oil
  • 6 scallions (white and light green parts, sliced)
  • 4 cloves garlic (minced)
  • 1 1/2-inch piece fresh ginger (grated)
  • 1 habanero, serrano, or jalapeño (minced)
  • 2 tablespoons coconut sugar or agave nectar
  • 2 tablespoons tomato paste
  • 1/4 cup tamari
  • 3 tablespoons lime juice (fresh (for jackfruit))
  • 1/2 cup water
  • 12 corn tortillas (charred or warmed)
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