Vegan Pork Fajitas
Experience the bold flavors of Mexican cuisine with these irresistible Vegan Pork Fajitas, a plant-based twist on a classic dish! Made with tender young green jackfruit, expertly seasoned with soy sauce, liquid smoke, and a blend of warming spices like cumin, chili powder, and smoked paprika, this recipe delivers the savory depth of traditional pork fajitas—without the meat. Vibrant bell peppers and red onions are sautéed to perfection, creating a colorful base for the jackfruit that's marinated and sautéed until golden and packed with robust flavor. Served on warm flour tortillas and finished with a zesty splash of lime juice and fresh cilantro, these fajitas are ready in just 40 minutes and are perfect for a quick dinner or a crowd-pleasing vegan fiesta. Perfect for anyone seeking delicious vegan Mexican recipes, these fajitas are sure to satisfy!
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Recipe Information
Ingredients
- 2 cans (14 oz each) young green jackfruit in brine
- 3 tablespoons soy sauce
- 1 teaspoon liquid smoke
- 2 tablespoons olive oil
- 1 large red onion
- 2 medium bell peppers
- 3 cloves garlic
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 lime
- 8 small flour tortillas
- 0.5 cup fresh cilantro
- to taste salt
- to taste freshly ground black pepper
Instructions
Drain and rinse the jackfruit thoroughly. Pat them dry with paper towels to remove excess moisture.
In a medium-sized bowl, whisk together soy sauce and liquid smoke. Add the jackfruit and toss to ensure even coating. Marinate for at least 10 minutes.
While the jackfruit marinates, peel and slice the red onion into thin strips. Julienne the bell peppers and mince the garlic cloves.
In a large skillet, heat olive oil over medium heat. Add the onions and sauté for about 3-4 minutes until they start to soften.
Add the garlic and bell peppers to the skillet. Continue to sauté for another 3-4 minutes until the peppers are just tender.
Push the vegetables to one side of the skillet and add the marinated jackfruit, breaking it up with a spatula to resemble shredded pork.
Stir in ground cumin, smoked paprika, and chili powder. Season with salt and black pepper to taste. Cook for 10-12 minutes, stirring occasionally, until the jackfruit is browned and heated through.
Squeeze the juice of one lime over the skillet, and stir everything to mix the flavors.
Warm the flour tortillas on a dry skillet or in the microwave for a few seconds.
To serve, place a portion of the jackfruit and vegetable mixture onto each tortilla. Garnish with fresh cilantro before rolling up the fajita.
Serve immediately with additional lime wedges if desired.
Nutrition Facts
Calories |
354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1631 mg | 71% | |
| Total Carbohydrate | 56.7 g | 21% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 6.1 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 209 mg | 16% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 879 mg | 19% | |
*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.
