15-Minute Recipe for Smoky Jackfruit Tacos with Pineapple Salsa

Description

Smoky Jackfruit Tacos with Pineapple Salsa are a tantalizing vegan dish that combines the meaty texture of jackfruit with the sweet and tangy freshness of pineapple salsa. Perfectly seasoned with smoky spices, these tacos are a flavorful and gluten-free alternative to traditional taco fillings. Bursting with vibrant colors and bold flavors, they’re a crowd-pleasing meal for any occasion. Easy to make and packed with wholesome ingredients, these tacos are perfect for weeknight dinners or festive gatherings.

Detailed Recipe

Ingredients

For the Jackfruit Filling:

• 2 cans young green jackfruit in water (drained and shredded)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon ground chipotle (optional for extra smokiness)
• 1/4 teaspoon salt (to taste)
• 1/4 cup vegetable broth

For the Pineapple Salsa:

• 1 cup fresh pineapple, diced
• 1/4 cup red onion, finely chopped
• 1 small jalapeño, minced (optional)
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice
• Salt to taste

For Serving:

• Gluten-free corn tortillas
• Fresh lime wedges
• Shredded red cabbage (optional)
• Vegan sour cream or avocado slices (optional)

Instructions

1. Prepare the Jackfruit: Drain and shred the jackfruit with a fork or your hands to achieve a pulled-pork texture.
2. Cook the Filling: Heat olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent. Stir in the minced garlic and cook for 1 minute.
3. Season the Jackfruit: Add the shredded jackfruit to the skillet, along with smoked paprika, cumin, chili powder, chipotle, and salt. Stir well to coat the jackfruit in the spices.
4. Simmer: Add the vegetable broth to the skillet, reduce the heat, and let the mixture simmer for 10 minutes, stirring occasionally, until the flavors meld and the jackfruit is tender.
5. Make the Pineapple Salsa: In a bowl, combine diced pineapple, red onion, jalapeño, cilantro, lime juice, and salt. Mix well and set aside.
6. Warm the Tortillas: Heat the corn tortillas in a dry skillet or microwave until pliable.
7. Assemble the Tacos: Fill each tortilla with the smoky jackfruit mixture. Top with pineapple salsa, shredded red cabbage, and optional vegan sour cream or avocado slices.
8. Serve: Garnish with fresh lime wedges and serve immediately.