Chili Lime Jackfruit Tacos

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.

Recipe

Sauce Ingredients:

  • 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

Taco Ingredients:

  • Corn Tortillas
  • Chili Lime Carnitas Jackfruit
  • Lettuce
  • Cilantro
  • Daiya Cheddar Cheese (optional)
  • Avocado, sliced (optional)
  • Fresh Tomato, diced (optional)
  • Sauce
    • Heat tortillas and jackfruit.  Add ingredients into tortilla as preferred.

Rice Ingredients:

  • Rice, cooked
  • Cilantro
  • Lime juice
  • Salt and Pepper
    • Combine.

 


10 Minute Beefless Tacos

Taco Night

In my opinion (not that you asked, but here it is all the same), vegans should be able to eat all the foods they loved and enjoyed before going vegan, just in a more compassionate way.  For example, I really like tacos.  They are fun, a little messy, and a quick easy meal, but obviously I’m not about to start browning up hamburger.  Over the past few years, I’ve tried a couple different vegan hamburger replacements, and one of my favorites is Beyond Meat Beef Crumbles.  I buy the BEEFY (none spicy) version if I am making a dish to share with Bruce, because he isn’t a fan of spicy food, but the SPICY ones are extra delicious in something like a taco.  This brand’s crumbles really have a great flavor and texture and hold up well in dishes like this.

 

Besides the crumbles, there isn’t much else that you have to veganize, unless you want cheese.  I forgot to bring vegan cheese to the Abacos with me, and they don’t sell a vegan brand here (more on that in an upcoming post), so I used avocado slices to give the rich, fatty flavor that cheese has.  Besides the creamy texture the avocado provides, it’s also a healthier option than any kind of cheese, vegan or not.  Avocados help prevent several different cancers, lower cholesterol, and even help your body absorb other nutrients.  Bonus!

The best thing about tacos is how quickly they are done.  After two long walks today I was hungry, and wanted something fast.  In a large frying pan, I browned up my crumbles per the package instructions (3 minutes), added the packet of taco seasoning and cooked per package instructions (5 minutes).  In the meantime, Bruce chopped lettuce, while I diced tomatoes and sliced the avocado. If you do this while your meat is cooking, it really speeds up the process and prevents hanger.  ijs.

With couple minutes left on the timer, I stepped over the dog and popped the tortilla boats into the toaster oven to warm so they would be ready to go when the crumbles were finished.  Dakota insists on being within eyesight of me at all times, the closer the better, so this is what I work with.  After the timer dinged on the toaster oven, all we had to do then was load the ingredients into the tortilla boats, and dinner was ready (2-3 minutes).  Dinner served in 10 minutes?  I’ll take it.

10 minute Tacos:

  • 1 package Beyond Meat – Beyond Beef Crumbles (BEEFY or SPICY)
    • Prepare as directed on package
  • 1 packet McCormick MILD Taco Seasoning Mix
    • Prepare as directed on package
  • 1 pack Old El Paso – Flour Tortilla Taco Boats
  • Shredded Lettuce
  • Diced Tomato
  • Sliced Avocado

Directions: Prep Crumbles with Taco Seasoning per package instructions, Toast and Stuff Boats, Stuff Face.

Notes: I checked these ingredients for animal products, if you are using other brands for tortillas or taco seasoning always check ingredients!  Some brands put milk product in their taco seasoning.  I have no idea why.  Also, some tortillas are made with lard, so I always double check. Last but not least, toasting the boats really gives the tacos a nice bit of crunch around the edges.