Vegan Street Tacos
Transform your taco nights with these irresistible Vegan Street Tacos, a plant-based twist on a classic favorite! Featuring tender, seasoned jackfruit as the star ingredient, these tacos are bursting with smoky, tangy flavors thanks to a spice blend of smoked paprika, chili powder, and ground cumin, paired with a zesty soy-maple-lime sauce. Served on warm corn tortillas, the tacos are perfectly complemented by crunchy shredded purple cabbage, creamy diced avocado, fresh cilantro, and your favorite salsa. Ready in just 35 minutes, they’re perfect for a quick weeknight dinner or a crowd-pleasing party dish. Customize them with optional toppings like vegan sour cream or jalapeño slices for a personal touch. These tacos are not only delicious but completely dairy-free, making them an ideal choice for vegans or anyone looking to try a fresh, plant-based recipe.
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Recipe Information
Ingredients
- 12 pieces Corn tortillas
- 2 cups Canned jackfruit (in brine or water, not syrup)
- 2 tablespoons Olive oil
- 1 small Red onion
- 3 pieces Garlic cloves
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 2 tablespoons Soy sauce
- 1 tablespoon Maple syrup
- 2 tablespoons Lime juice
- 0.5 cup Fresh cilantro
- 1 cup Shredded purple cabbage
- 1 cup Diced avocado
- 0.5 cup Salsa of choice
- 1 varied Optional toppings: vegan sour cream, jalapeño slices
Instructions
Drain and rinse the canned jackfruit. Use your hands or a fork to shred the jackfruit into a 'pulled' texture, discarding any hard seeds.
Heat the olive oil in a large skillet over medium heat. Add the finely chopped red onion and minced garlic, cooking for 2-3 minutes until softened and fragrant.
Add the shredded jackfruit to the skillet and stir in the smoked paprika, ground cumin, and chili powder. Cook for 5-7 minutes until the jackfruit begins to brown slightly.
In a small bowl, mix together the soy sauce, maple syrup, and lime juice. Pour the mixture over the jackfruit, stirring well to coat. Allow it to cook for an additional 5 minutes, stirring occasionally, until the liquid is mostly absorbed.
Warm the corn tortillas in a skillet or microwave until pliable.
Assemble the tacos by placing a portion of the seasoned jackfruit on each tortilla. Top with shredded purple cabbage, diced avocado, salsa, and a sprinkle of fresh cilantro.
Serve immediately with optional vegan sour cream or jalapeño slices as desired.
Nutrition Facts
Calories |
2421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.7 g | 111% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3946 mg | 172% | |
| Total Carbohydrate | 379.8 g | 138% | |
| Dietary Fiber | 73.1 g | 261% | |
| Total Sugars | 37.7 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 607 mg | 47% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 4526 mg | 96% | |
*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.
