I used to think jackfruit was just a trendy Instagram prop until I actually cooked with it. Most vegan meat substitutes taste like seasoned cardboard and disappointment. This recipe is the glorious exception that converted my entire taco-obsessed family.
These vegan jackfruit tacos with avocado crema are so good they made my carnivore uncle question his life choices. The texture is unreal, the flavor is explosive, and it takes less than 30 minutes. Trust me, this isn’t just another sad plant-based meal.
Have you ever bitten into something so delicious it momentarily pauses time?
That’s this taco. The magic is in the shredded young jackfruit, which mimics pulled pork so convincingly it’s almost suspicious. When simmered with smoky spices and lime, it becomes this tangy, savory, melt-in-your-mouth filling.
Then comes the cool, creamy avocado crema to balance the heat. It’s not just food; it’s an experience. Even my most skeptical friends now request these plant-based tacos weekly.
Ingredients
Gathering these ingredients feels like assembling a flavor superhero team.
Nothing too fancy, but each plays a critical role. The star, obviously, is the jackfruit. Pro tip: make sure you get young green jackfruit in brine or water, not syrup.
Sweet tacos are a crime.
- 2 cans young green jackfruit in water
- 1 tbsp olive oil
- 1 small red onion, diced
- 3 cloves garlic, minced
- 2 tbsp taco seasoning (homemade or store-bought)
- 1/2 cup vegetable broth
- 2 tbsp lime juice
- 8 small corn or flour tortillas
- For Avocado Crema: 2 ripe avocados, 1/4 cup cilantro, 2 tbsp vegan yogurt, 1 tbsp lime juice, salt
- Toppings: shredded cabbage, pickled red onions, lime wedges
Step-by-Step Instructions
- Drain and rinse the jackfruit thoroughly. Use your hands to squeeze out excess water and shred it into stringy pieces. Discard the tough core parts.
This step is weirdly satisfying, like culinary therapy.
- Heat olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant. Add the shredded jackfruit and taco seasoning.
Stir until everything is coated and smells incredible.
- Pour in vegetable broth and lime juice. Simmer for 10-15 minutes until the liquid is absorbed. Mash slightly with a fork to enhance the pulled texture.
Taste and add salt if needed.
- While that simmers, make the avocado crema. Blend all crema ingredients in a food processor until smooth. If it’s too thick, add a splash of water.
This sauce is liquid gold.
- Warm your tortillas in a dry pan or microwave. Assemble tacos with jackfruit, a generous drizzle of crema, and your favorite toppings. Devour immediately because patience is overrated.
Storage Instructions
Leftovers are rare, but if you have them, store jackfruit and crema separately.
The jackfruit keeps in an airtight container in the fridge for up to 4 days. The avocado crema is best fresh but can be stored with plastic wrap pressed on the surface for 1-2 days. For freezing, skip the crema and freeze the jackfruit filling for up to 2 months.
Thaw in the fridge overnight and reheat in a pan.
Why You’ll Love This Vegan Jackfruit Tacos with Avocado Crema
- Seriously Fast: From can to plate in 30 minutes, making it perfect for busy weeknights when takeout tempts you.
- Unexpectedly Healthy: Packed with fiber, vitamins, and plant-based protein without sacrificing any flavor or satisfaction.
- The Ultimate Crowd-Pleaser: I’ve served this to hardcore meat-eaters who had no idea it was vegan. It’s that convincing and delicious.
Common Mistakes to Avoid
- Using jackfruit in syrup. Your tacos will taste like dessert, and not in a good way.
- Skipping the step of shredding the jackfruit.
Texture is everything here, so put in the two minutes of effort.
- Letting the avocado crema sit out too long. It browns, so make it last and keep it cool.
- Overloading the tacos. They’re meant to be a handheld meal, not a structural engineering challenge.
Alternatives and Variations
This recipe is wonderfully flexible.
For a gluten-free version, use corn tortillas. If you’re not strictly vegan, regular yogurt works in the crema. Out of taco seasoning?
Mix chili powder, cumin, paprika, and a pinch of oregano. For a spicier kick, add a chopped jalapeño to the jackfruit while it simmers. You can even use the filling for nachos, burrito bowls, or salads.
FAQs
Can I freeze these Vegan Jackfruit Tacos with Avocado Crema?
You can freeze the jackfruit filling beautifully for up to two months.
I do not recommend freezing the assembled tacos or the avocado crema, as both will become watery and lose their texture upon thawing.
What’s the best substitute for jackfruit?
If jackfruit is unavailable, shredded king oyster mushrooms or even young green bananas make a decent textural substitute. For a more traditional route, canned chickpeas mashed slightly can work in a pinch, though the texture will be different.
How long does the jackfruit taco meat stay fresh?
Stored correctly in an airtight container in the refrigerator, the seasoned jackfruit will stay fresh and delicious for 3 to 4 days. It reheats beautifully on the stove or in the microwave.
Is this vegan jackfruit taco recipe kid-friendly?
Absolutely!
The flavor is mild, smoky, and familiar—just like classic tacos. To make it extra kid-friendly, simply dial back the spices in the seasoning mix and let them build their own tacos with the toppings they love.
Can I prep the jackfruit taco filling ahead of time?
Yes, this is a fantastic make-ahead meal. The flavors actually deepen as it sits.
Prepare the jackfruit filling up to two days in advance and store it in the fridge. Simply reheat before serving and make the fresh avocado crema that day.
Final Thoughts
This recipe is a game-changer for anyone curious about plant-based eating. It’s proof that vegan food can be bold, fun, and deeply satisfying.
I hope these vegan jackfruit tacos with avocado crema become a regular in your rotation. Give them a try and let me know in the comments what you think! Don’t forget to share your creations online.