These tacos will steal your and your family’s hearts! They are juicy on the inside and amazingly crispy on the outside, and on top of that they are packed with goodness – jackfruit, kidney beans and aromatic spices. They come together in 25 minutes, which makes them yet another super quick and easy plant-based weeknight dinner.
🍽 Serves 4 🕘 25 minutes Difficulty: Beginner
Ingredients:
1 can of jackfruit
1 can of diced tomatoes
½ cup coriander/cilantro
1 garlic clove, minced
½ tsp onion powder
½ tsp garlic powder
1 tsp of taco seasoning or ½ tsp cumin powder + ½ tsp smoked paprika
1 can of kidney/pinto beans, drained
6 taco tortillas
Garnish:
Coriander/cilantro
Avocado
To serve:
Vegan aioli
Instructions:
Preheat the oven to 180’C. Prepare the ingredients. Drain the jackfruit and rinse all the brine. Using your hands squeeze the jackfruit from any excess liquids. Shred the jackfruit using your fingers or a fork.
To make the sauce, in a blender/food processor place diced tomatoes, coriander/cilantro, spices, garlic clove, and salt to taste. Blend until well broken down and combined. Add kidney beans and pulse a few times.
In a large frying pan, warm a little bit of olive oil. Add jackfruit and sauté over medium heat for 3-4 minutes, stir occasionally.
Add the sauce and mix well until combined. Bring the mixture to a boil and remove from the heat.
In a baking tray, place taco tortillas. Spread the filling over half of the taco tortilla and fold to cover the filling – see video. Repeat with the remaining filling and tortillas.
Bake for 12 minutes.
Remove from the oven and serve topped with avocado, coriander/cilantro and accompanied by vegan aioli.
Enjoy!
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