Jerk Jackfruit Tacos

Jerk Jackfruit Tacos

Yum! This jerk jackfruit tacos recipe is bursting with sweet and spicy flavours, and it’s really simple to make.

It’s pretty much a one-pan recipe. We’ve tried to cut out as many unnecessary steps as possible so it should only take about 20 minutes from start to finish.

If you already have a go-to recipe for jerk seasoning, then you can easily substitute it in this recipe. If not, you can find dry jerk seasoning in most supermarkets.

We always try to buy seasonal produce when possible. In the warmer months, we’ll use fresh pineapple or mango, otherwise we’ll go for tinned pineapple.

Enjoy!

Roxy & Ben

Jerk Jackfruit Tacos

Print Recipe
Jerk Jackfruit Tacos
Jerk Jackfruit Tacos
Servings
6 tacos
Ingredients
  • 4 tsp jerk seasoning
  • 4 garlic cloves (minced)
  • 2x 565g tinned jackfruit (in water)
  • 300 ml vegetable stock
  • 1 tbsp maple syrup
  • 1 tbsp soya sauce
  • 2 tbsp tomato ketchup
  • coconut oil (for frying)
To serve
  • 6 small tortillas
  • 1/2 red onion (thinly sliced)
  • 450 g pineapple chunks (tinned or fresh)
  • 1 avocado (mashed)
  • 1 red chilli
  • coconut yoghurt
  • fresh coriander
  • lime
Servings
6 tacos
Ingredients
  • 4 tsp jerk seasoning
  • 4 garlic cloves (minced)
  • 2x 565g tinned jackfruit (in water)
  • 300 ml vegetable stock
  • 1 tbsp maple syrup
  • 1 tbsp soya sauce
  • 2 tbsp tomato ketchup
  • coconut oil (for frying)
To serve
  • 6 small tortillas
  • 1/2 red onion (thinly sliced)
  • 450 g pineapple chunks (tinned or fresh)
  • 1 avocado (mashed)
  • 1 red chilli
  • coconut yoghurt
  • fresh coriander
  • lime
Jerk Jackfruit Tacos
Instructions
  1. Put a little coconut oil in a frying pan on a medium - high heat. Once hot, add the jerk seasoning and minced garlic and fry for 1 minute, stirring frequently.
  2. Drain and rinse the jackfruit. Then transfer to the frying pan with the vegetable stock, maple syrup, soya sauce and ketchup. Stir to combine and leave to simmer for 15 minutes.
  3. Meanwhile, prepare the toppings by slicing the red onion thinly, opening the can of pineapple or dicing a fresh pineapple, mashing the avocado, and finely slicing the red chilli.
  4. Remove the frying pan from the heat and use a potato masher to mash the jackfruit so it becomes juicy and stringy.
  5. Place a clean frying pan on a high heat and toast the tortilla for a minute or 2 on each side. Then transfer to a serving plate.
  6. Build the tacos by spreading a couple of tablespoons of jackfruit in the middle of the tortilla, then sprinkle some slices of red onion, cubes of pineapple, a few spoonfuls of mashed avocado and a drizzle of yoghurt.
  7. Finish with a sprinkling of sliced red chilli, coriander leaves and a drizzle of lime juice.

Lettuce Leaf Tacos

Lettuce Leaf Tacos

Makes 4 tacos.

Ingredients

1 x 400g tinned black beans (drained and rinsed)
1/2 tsp chilli powder
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
4 romaine lettuce leaves

For the guacamole:
1 avocado
1 garlic clove
1 tbsp lemon juice

The toppings:
2 tomatoes chopped
1/2 red onion chopped
handful of jalapeño peppers sliced
vegan sour cream (optional)
coriander chopped
sweet chilli sauce (suitable for vegans)

Method

1. Add the beans, chilli powder, cumin, salt and pepper to a pan, stir everything together, then add enough water to the pan until the beans are completely submerged. Simmer for 10-15 minutes until most of the liquid has evaporated, then remove the pan from heat.

2. For the guacamole, finely chop the garlic clove and place it in bowl with the avocado and lemon. Mash the ingredients together until smooth.

3. Prepare the lettuce leaves by washing them and trimming the ends.

4. Then prepare the toppings by cutting the tomatoes in quarters and removing the seeds. Then dice the tomatoes and red onion, slice the jalapeño peppers if needed, and roughly chop the coriander.

5. Lay the lettuce leaves flat and start layering the ingredients; first with a couple of spoonfuls of the chilli mixture, then guacamole, followed by tomatoes, jalapeños and red onion.

6. Finish with a drizzle of sour cream, coriander and sweet chilli sauce.

Vegan sour cream recipe

1/4 cup raw cashews
2 tbsp water
1 tsp lemon juice
1/2 tsp apple cider vinegar
Pinch of salt

1. Soak cashews in hot water for one hour.
2. Drain cashews and place all ingredients in blender. Blitz until smooth.