/gheeː peaː teaː/
Servings: 4 | 45 minutes | 356 kcal
Tacos have been around for centuries, with historians tracing them back to the early 18th century in Mexico. People continue to enjoy tacos all around the world, with various adaptations based on regional ingredients and flavors.
Jackfruit has become increasingly popular in vegan recipes as a meat replacement due to its tender, meat-like texture, and ability to absorb flavors well. This unique take on tacos pairs beautifully with fresh, tangy mango salsa for a taste of the tropics.
Ingredients
- 2 cups young green jackfruit (canned, drained)
- 1 tablespoon olive oil
- 1 red onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 cup vegetable broth
- 1/4 cup mango salsa
- 1/2 teaspoon sea salt
- 8 small corn tortillas
- 1/2 cup shredded purple cabbage
- 1/2 cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 4-5 minutes, until softened.
- Add the garlic, cumin, and chili powder to the skillet and cook for another 2-3 minutes, until fragrant.
- Stir in the drained jackfruit and vegetable broth, breaking apart the jackfruit pieces with a spatula as you cook. Simmer for about 15 minutes or until the liquid has been absorbed and the jackfruit is tender. Season with sea salt and set aside.
- While the jackfruit cooks, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side or until heated through and pliable. Keep warm by wrapping in a clean dish towel.
- Assemble the tacos by placing a scoop of jackfruit mixture on each warmed tortilla. Top with mango salsa, shredded purple cabbage, and chopped cilantro.
- Serve with lime wedges for squeezing over the top and enjoy immediately.