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
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