Jackfruit Tacos with Avocado Crema

🕒 Prep: 10 min
🔥 Cook: 15 min
🍽 Serves: 4
★★★★★
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Welcome to a fresh take on tacos! These Jackfruit Tacos with Avocado Crema are a delightful plant-based dish that's perfect for both weeknight dinners and casual gatherings. With a savory, spiced jackfruit filling and a creamy avocado topping, this recipe is sure to be a hit with vegans and non-vegans alike.

Jackfruit Tacos with Avocado Crema

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Ingredients for Jackfruit Tacos with Avocado Crema

Ingredients for Jackfruit Tacos with Avocado Crema

Olive oil is used for sautéing, adding a subtle richness to the dish. Onion and garlic provide the aromatic base that enhances the overall flavor. The combination of cumin, smoked paprika, and chili powder gives the jackfruit a robust, smoky taste. Young green jackfruit is the star here, with its unique ability to absorb flavors and mimic the texture of pulled meat. A splash of vegetable broth keeps everything moist and helps meld the flavors together. For the crema, avocado lends creaminess, while vegan sour cream adds tanginess. Lime juice brightens up the crema, and a sprinkle of fresh cilantro and optional jalapeño slices add the perfect finishing touch.

Why This Jackfruit Tacos with Avocado Crema Works

As the onion and garlic cook in the oil, they soften and lose their sharp bite. They start to taste a little sweeter and milder, so they don’t overpower the tacos. When the spices hit the warm pan, they wake up in the hot oil and spread through the onion and garlic, so every piece of jackfruit later on carries that smoky, chili taste instead of it sitting in one spot.

Once the shredded jackfruit goes in, it soaks up the seasoned oil and soft onions. With the broth added and the heat turned down, the jackfruit has time to soften and break down a bit. During this slow simmer, the broth cooks off and the jackfruit holds onto the spices and salt, so it ends up tender and juicy instead of dry or watery.

While that happens, the avocado, vegan sour cream, and lime get blended until smooth. The fat from the avocado and the cream makes a thick, silky sauce that clings to the jackfruit and tortillas, so each bite feels creamy and not dry, even though everything is plant-based.

Jackfruit Tacos with Avocado Crema Tips & Tricks

  • For extra flavor, let the jackfruit marinate in the spice mix for a few hours before cooking.
  • If you like your tortillas a bit crispy, toast them on a dry skillet before serving.
  • Use a fork to shred the jackfruit more easily after draining.
  • If you prefer a spicier kick, add more chili powder or include some crushed red pepper flakes.

Mistakes To Avoid

Letting the jackfruit simmer almost dry is a common problem. Once the broth cooks off, the jackfruit starts to fry instead of gently simmer, so the edges get tough and stringy while the center stays a bit firm. The filling ends up chewy and dry instead of soft and easy to bite through in the taco.

Adding the spices too late, after the jackfruit and broth are in the pan, keeps them from toasting in the oil. The powders stay a bit raw and grainy, and they don’t spread evenly through the shredded jackfruit. The filling can taste flat in some bites and harsh in others, instead of having a smooth, rounded flavor.

Blending the avocado crema too thick is another issue. With too little lime juice or sour cream, it turns into more of a paste than a sauce and doesn’t drizzle. On the taco it sits in clumps, so some bites are heavy and pasty while other bites are dry.

Equipment Used:

Skillet, Blender

Ingredients

  1. 2 tbsp olive oil
  2. 1 onion, diced
  3. 2 cloves garlic, minced
  4. 1 tsp cumin
  5. 1 tsp smoked paprika
  6. 1/2 tsp chili powder
  7. 2 20oz cans young green jackfruit, drained and shredded
  8. 1/2 cup vegetable broth
  9. Salt and pepper to taste
  10. 8 corn tortillas
  11. 1 avocado
  12. 1/4 cup vegan sour cream
  13. 1 tbsp lime juice
  14. 1/4 cup fresh cilantro, chopped
  15. 1 jalapeño, sliced (optional)

Step-by-step Instructions

  1. 1. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent.
  2. 2. Stir in the cumin, smoked paprika, and chili powder. Cook for another minute until fragrant.
  3. 3. Add the shredded jackfruit to the skillet, mixing well to coat with the spices.
  4. 4. Pour in the vegetable broth, reduce heat to low, and let simmer for about 10 minutes, allowing the flavors to meld. Season with salt and pepper.
  5. 5. While the jackfruit is simmering, prepare the avocado crema. In a blender, combine the avocado, vegan sour cream, lime juice, and a pinch of salt. Blend until smooth and creamy.
  6. 6. Warm the corn tortillas in a separate pan or microwave.
  7. 7. Assemble the tacos by placing a generous amount of jackfruit filling into each tortilla. Drizzle with avocado crema and garnish with fresh cilantro and sliced jalapeño if using.

Frequently Asked Questions

Can I use fresh jackfruit instead of canned?
Yes, but make sure to use young green jackfruit, not the ripe variety, as it has a neutral flavor and better texture for savory dishes.
What can I use instead of vegan sour cream?
You can use coconut yogurt or even a homemade cashew cream as a substitute.
How do I store leftovers?
Store the jackfruit filling and avocado crema separately in airtight containers in the fridge for up to three days. Reheat the filling in a skillet before serving.

Serving Ideas for Jackfruit Tacos with Avocado Crema

These tacos pair beautifully with a side of black beans or Mexican-style rice. For a refreshing contrast, consider serving with a mango or pineapple salsa. A light, citrusy salad can also complement the rich flavors of the jackfruit well.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.