Jackfruit Tacos
This recipe is about as easy as they come to make and it’s bursting with lively flavors. Perfect on tortillas or just in a bowl with rice, Jackfruit Fajitas are great for a night when you want something that is super simple to make. Feel free to add more or vary the suggested veggies; I am something of a maximalist so to me, it’s all the optional extras that make this a great weeknight meal. It would also be a fun party idea: Jackfruit Fajita bar!
If you are looking to increase the protein, add some pinto or black beans to the sauté.
3 teaspoons olive oil, avocado oil or liquid refined coconut oil, divided
40-ounces canned jackfruit, packed in brine or water, drained, rinsed, and cut into smaller shreds
1 yellow onion, cut in half and half-moons
2 red bell peppers, sliced
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon Trader Joe’s Chicken-Less Seasoning, optional
2 teaspoons cumin powder
1 ½ teaspoons chili powder
1 teaspoon red pepper flakes
1 tablespoon fresh lime juice
Salt and pepper to taste (if you use TJ’s seasoning, you might need a lot less salt than usual)
Optional extras for serving: Sliced romaine, shredded red cabbage, sliced avocado, avocado crema, dairy-free sour cream, marinated hot peppers, salsa, cilantro, hot sauce, toasted pepitas, etc.
In a large bowl, combine all the ingredients minus one teaspoon of oil, stirring to coat. Allow to marinate for ten minutes, stirring every few minutes. Heat the remaining oil in a large skillet over medium heat for a minute, then add the contents of the bowl, and cook, stirring often with a spatula for 20 minutes. Serve over tortillas with optional extras.
Jackfruit, Main Dish, Tacos, Entrée, Easy, Mexican
This recipe is about as easy as they come to make and it’s bursting with lively flavors. Perfect on tortillas or just in a bowl with rice, Jackfruit Fajitas are great for a night when you want something that is super simple to make. Feel free to add more or vary the suggested veggies; I am something of a maximalist so to me, it’s all the optional extras that make this a great weeknight meal. It would also be a fun party idea: Jackfruit Fajita bar!
If you are looking to increase the protein, add some pinto or black beans to the sauté.
3 teaspoons olive oil, avocado oil or liquid refined coconut oil, divided
40-ounces canned jackfruit, packed in brine or water, drained, rinsed, and cut into smaller shreds
1 yellow onion, cut in half and half-moons
2 red bell peppers, sliced
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon Trader Joe’s Chicken-Less Seasoning, optional
2 teaspoons cumin powder
1 ½ teaspoons chili powder
1 teaspoon red pepper flakes
1 tablespoon fresh lime juice
Salt and pepper to taste (if you use TJ’s seasoning, you might need a lot less salt than usual)
Optional extras for serving: Sliced romaine, shredded red cabbage, sliced avocado, avocado crema, dairy-free sour cream, marinated hot peppers, salsa, cilantro, hot sauce, toasted pepitas, etc.
In a large bowl, combine all the ingredients minus one teaspoon of oil, stirring to coat. Allow to marinate for ten minutes, stirring every few minutes. Heat the remaining oil in a large skillet over medium heat for a minute, then add the contents of the bowl, and cook, stirring often with a spatula for 20 minutes. Serve over tortillas with optional extras.
Jackfruit, Main Dish, Tacos, Entrée, Easy, Mexican