Vegan Chipotle Chicken Taco
Transform dinner into a plant-based fiesta with these irresistible Vegan Chipotle Chicken Tacos! This recipe swaps traditional chicken for canned young green jackfruit, shredded to perfectly mimic tender meat, and infused with bold, smoky flavors from chipotle peppers, smoked paprika, and a hint of maple syrup for a touch of sweetness. Wrapped in warm corn tortillas and topped with vibrant shredded cabbage, creamy avocado slices, crisp radishes, fresh cilantro, and your favorite salsa, these tacos are a delightful balance of spice, crunch, and freshness. Ready in just 45 minutes, this easy vegan recipe is perfect for Taco Tuesday or any occasion when you crave hearty, flavor-packed comfort food. Suitable for vegans, vegetarians, and anyone looking to elevate their taco game!
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Recipe Information
Ingredients
- 2 cans (20 oz each) canned young green jackfruit
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 tablespoons chipotle peppers in adobo sauce, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 lime, juiced
- 8 corn tortillas
- 2 cups cabbage, shredded
- 1 avocado, sliced
- 0.25 cup fresh cilantro, chopped
- 4 radishes, thinly sliced
- 0.5 cup salsa
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Drain and rinse the canned jackfruit. Use your hands or a fork to pull apart the jackfruit pieces, creating a shredded chicken texture. Set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic and continue to sauté for another minute until fragrant.
Mix in the chipotle peppers, smoked paprika, and ground cumin. Stir to combine well with the onions and garlic.
Add the shredded jackfruit to the skillet. Stir in the soy sauce, maple syrup, lime juice, salt, and black pepper. Combine all ingredients thoroughly.
Cover the skillet and reduce the heat to low. Simmer for 15–20 minutes, stirring occasionally, until the jackfruit is tender and has absorbed the flavors.
While the jackfruit is simmering, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable and slightly charred.
Assemble the tacos by placing a generous spoonful of jackfruit filling onto each tortilla.
Top with shredded cabbage, sliced avocado, chopped cilantro, sliced radishes, and a spoonful of salsa.
Serve immediately and enjoy your delicious vegan chipotle jackfruit tacos!
Nutrition Facts
Calories |
1988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3795 mg | 165% | |
| Total Carbohydrate | 322.7 g | 117% | |
| Dietary Fiber | 72.3 g | 258% | |
| Total Sugars | 55.8 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 847 mg | 65% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 8817 mg | 188% | |
*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.
