I just love me some jackfruit tacos. Look at these babies. They look so amazing. Actually, they would probably have been even prettier with tomatoes, but too late. I already ate them.
This is the first time I have bothered to make a “recipe” because I usually just throw things together without paying a lot of attention to exact measurements. This particular brand has several flavors of jackfruit. It is easily found at Whole Foods or online. I picked Chili Lime Carnitas for tonight’s tacos. I chose corn tortillas, because they are so tasty and also gluten free.
I threw the sauce together without a lot of measuring, but it came out pretty well. The measurements below should be pretty close and you can adjust as you wish. I started with vegan mayo, vegan sour cream, lime juice, hot sauce, and fresh cilantro. It didn’t have enough flavor, so I added a chipotle pepper in adobo sauce. That certainly spiced things up. Seriously, beware the jalapenos.
After that, I heated the jackfruit in a pan and browned the tortillas in a skillet. Keep an eye on your corn tortillas. You want them to have a bit of a char, but not burn.
It doesn’t take long for either one to heat through. While they were warming, I chopped some lettuce, and added some cilantro, lime, salt and pepper to some rice for a side.
After that, start piling…sauce, lettuce, vegan cheese if using, jackfruit, and some fresh cilantro.
- 1/4 cup Hellmann’s Vegan Mayo
- 1/4 cup Tofutti Vegan Sour Cream
- 1/8 cup cut cilantro, fresh
- Juice of one lime
- Splash of hot sauce
- 1 Jalapeño pepper in Adobo Sauce
- Salt and Pepper
- Combine all ingredients
- Corn Tortillas
- Chili Lime Carnitas Jackfruit
- Daiya Cheddar Cheese (optional)
- Avocado, sliced (optional)
- Fresh Tomato, diced (optional)
- Heat tortillas and jackfruit. Add ingredients into tortilla as preferred.
- Rice, cooked
- Lime juice
- Salt and Pepper