Vegan Jackfruit Tacos

Tex-Mex-flavored jackfruit mimics the taste and texture of pulled pork carnitas in this delicious vegan taco--and it's a lot faster to make than traditional carnitas, which are typically cooked for hours. An easy avocado crema and quick tomato salsa add bright, fresh flavors. For this recipe, you'll want unsweetened almond milk without any vanilla--be sure to check the ingredients, as some contain vanilla flavoring even if they aren't labeled as vanilla.

Hilary Meyer Updated June 23, 2020
Source: EatingWell.com, November 2017

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Recipe Summary test

active:
40 mins
total:
40 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Place avocado, almond milk, 2 tablespoons lime juice and 1/4 teaspoon salt in a mini food processor or blender. Process, scraping down the sides as needed, until creamy.

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  • Combine tomato, cilantro, onion, jalapeno, 1 tablespoon oil, the remaining 1 tablespoon lime juice and the remaining 1/4 teaspoon salt in a medium bowl.

  • Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add jackfruit and pinto beans; cook, stirring, until heated through, 2 to 3 minutes. Remove from the heat.

  • Serve the jackfruit and pinto beans in corn tortillas topped with the avocado cream, the salsa and lettuce.

Tips

Read more: What is Jackfruit & Should You Eat It?

Nutrition Facts

Serving Size: 2 tacos
Per Serving:
346 calories; protein 8.3g; carbohydrates 44.8g; dietary fiber 13.9g; sugars 4.3g; fat 16.3g; saturated fat 2.3g; vitamin a iu 1506.1IU; vitamin c 19.6mg; folate 103.3mcg; calcium 156.7mg; iron 2.4mg; magnesium 72.6mg; potassium 722.1mg; sodium 722.1mg; thiamin 0.2mg; added sugar 2g.
Exchanges:

3 fat, 2 starch, 1/2 fruit, 1/2 vegetable

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