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.

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.

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.

Serving Suggestions

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.

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.

Jackfruit Tacos with Avocado Crema Recipe Walkthrough

Start by heating the olive oil in a large skillet over medium heat. Once it's shimmering, add the diced onion and minced garlic. Sauté them until the onion turns translucent, which should take about five minutes. This step builds the foundation of flavor for your filling.

Next, stir in the cumin, smoked paprika, and chili powder. Let these spices cook for a minute until they're fragrant — this short time is crucial for unlocking their full flavor potential.

Now, add the shredded jackfruit to the skillet. Stir it well to ensure every piece is coated with the spices. This is where the jackfruit starts to take on that delicious taco flavor. Pour in a half-cup of vegetable broth, then reduce the heat to low and let it all simmer for about 10 minutes. This allows the jackfruit to soften and absorb all the spices.

While the jackfruit simmers, make the avocado crema. In a blender, combine the avocado, vegan sour cream, lime juice, and a pinch of salt. Blend until the mixture is smooth and creamy. This will be the fresh, bright counterpoint to the savory jackfruit.

Warm your corn tortillas in a separate pan or a microwave. Once the jackfruit mixture is ready, it's time to assemble the tacos. Place a generous amount of the jackfruit filling into each tortilla, then drizzle with the avocado crema. Finish with a sprinkle of fresh cilantro and, if you like a bit of heat, some sliced jalapeño.

Why You'll Love This Recipe

  • Plant-based delight that even meat-lovers will enjoy.
  • Quick and easy to prepare, perfect for busy weeknights.
  • Packed with spices for a flavorful experience.
  • Customizable with your favorite toppings.
  • Vegan and gluten-free, catering to various dietary needs.

Ingredients

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

Step-by-step Instructions

1. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent.
2. Stir in the cumin, smoked paprika, and chili powder. Cook for another minute until fragrant.
3. Add the shredded jackfruit to the skillet, mixing well to coat with the spices.
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. 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. Warm the corn tortillas in a separate pan or microwave.
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.

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