Hey guys! Ready to turn up the heat this summer with a vibrant, flavor-packed vegan taco recipe? These Zesty Summer Vegan Jackfruit Tacos are my new obsession—juicy jackfruit simmered in a tangy jerk-inspired sauce, topped with a fresh mango salsa that screams sunshine! Perfect for summer BBQs, garden parties, or just a quick weeknight dinner, these tacos are bursting with tropical vibes and plant-based goodness.
Whether you’re a seasoned vegan or just dabbling, this recipe is super easy to follow and packed with textures and colors that’ll make your taste buds do a happy dance. Plus, it’s gluten-free, oil-free, and fan-friendly for all you health-conscious foodies out there. Let’s get cooking!
Ingredients
For the Jackfruit Tacos:
- 2 cans (20 oz each) young green jackfruit in water or brine, drained and shredded
- 1 tbsp coconut oil (or any neutral oil)
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp tomato paste
- 1 tbsp soy sauce or tamari (for gluten-free)
- 1 tbsp maple syrup or agave nectar
- 2 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp ground cumin
- 1 tsp jerk seasoning (store-bought or homemade)
- Juice of 1 lime
- Salt and pepper, to taste
For the Mango Salsa:
- 1 ripe mango, diced
- 1 small red bell pepper, diced
- ½ cup red onion, finely chopped
- 1 small jalapeño, seeded and minced (optional)
- 2 tbsp fresh cilantro, chopped
- Juice of 1 lime
- Salt, to taste
To Serve:
- Small corn or flour tortillas (vegan-friendly)
- Fresh avocado slices
- Lime wedges
- Fresh cilantro leaves
Instructions
1. Prepare the Jackfruit
Heat coconut oil in a large skillet over medium heat. Toss in the chopped onion and sauté until soft and translucent, about 5 minutes. Add garlic and cook for another minute (don’t let it burn!).
2. Add Spices and Jackfruit
Stir in tomato paste, smoked paprika, cumin, thyme, jerk seasoning, and salt & pepper. Let the spices “bloom” for about 30 seconds—this really amps up the flavor.
Now add the shredded jackfruit and soy sauce. Stir well to coat everything evenly. Cook for 5 minutes, stirring occasionally.
3. Simmer and Sweeten
Pour in the maple syrup and lime juice. Stir and reduce heat to low. Let it simmer uncovered for 10-12 minutes, tossing occasionally until the jackfruit gets tender and pulls apart easily (think shredded BBQ texture).
4. Make the Mango Salsa
While the jackfruit simmers, combine mango, red bell pepper, red onion, jalapeño, cilantro, and lime juice in a bowl. Toss to combine, and season lightly with salt. Set aside to let the flavors mingle.
5. Assemble the Tacos
Warm your tortillas in a dry pan or microwave. Spoon generous amounts of jackfruit into each tortilla, top with the colorful mango salsa, avocado slices, and fresh cilantro. Serve with lime wedges on the side for that extra zing!
Tips & Variations
- No jackfruit? No worries! Swap in shredded oyster mushrooms or young green banana for a similar pull-apart texture.
- Want it spicier? Add more jalapeño or a dash of hot sauce to the jackfruit while simmering.
- For a creamy twist, drizzle your tacos with homemade cashew cream or vegan sour cream. Yum!
I hope you LOVE making this recipe as much as I do! Seriously, this one gives me life every summer. Don’t forget to share your taco pics and tag your foodie friends—let’s make this summer super tasty and totally vegan-friendly. Are you drooling yet? 🙂
Happy cooking!
– Ankitha
Ankitha Gadag Recipes 