Vegan Adobada Tacos
Boldly reimagining a Mexican classic, Vegan Adobada Tacos feature tender young jackfruit expertly seasoned with smoky adobo sauce, sweet orange juice, and aromatic spices like smoked paprika, cumin, and oregano. This plant-based twist on traditional adobada delivers all the rich, tangy, and smoky flavors you'd expect, while staying completely vegan. Simmered to perfection, the juicy jackfruit mimics pulled pork, making it an irresistible filling for warm corn tortillas. Topped with fresh cilantro and served alongside zesty lime wedges, these tacos are vibrant, satisfying, and perfect for any meat-free occasion. Ready in under an hour, this recipe is ideal for weeknight dinners or taco nights with friends!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 cans (14 ounces each) Canned young green jackfruit
- 2 tablespoons Olive oil
- 1 medium, diced White onion
- 3 minced Garlic cloves
- 2 tablespoons Apple cider vinegar
- 1 cup Orange juice
- 2 tablespoons Adobo sauce
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 small Corn tortillas
- 0.5 cup, chopped Fresh cilantro
- 4 for serving Lime wedges
Instructions
Drain and rinse the canned jackfruit thoroughly. Use your hands to shred the jackfruit pieces into smaller, pulled pork-like pieces, removing any tough core sections if present.
In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
Add minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.
In a bowl, whisk together apple cider vinegar, orange juice, adobo sauce, smoked paprika, ground cumin, dried oregano, salt, and black pepper to create a marinade.
Add the shredded jackfruit to the skillet and pour the marinade over it. Stir well to combine.
Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes, stirring occasionally, until the jackfruit is tender and the flavors have melded.
While the jackfruit is cooking, warm the corn tortillas on a dry skillet over medium heat until pliable and slightly charred.
To assemble the tacos, place a generous spoonful of the jackfruit mixture on each tortilla. Top with chopped cilantro.
Serve the tacos with lime wedges on the side to squeeze over before eating.
Enjoy your Vegan Adobada Tacos with loved ones!
Nutrition Facts
Calories |
1133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2300 mg | 100% | |
| Total Carbohydrate | 194.6 g | 71% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 37.5 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 511 mg | 39% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 4752 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
