Jackfruit Tacos (Vegan!)

 Jackfruit Tacos made on a sheet pan with crispy jackfruit “carnitas”, refried beans, pickled red onions, and Mexican slaw. A fast, easy, VEGAN weeknight dinner! With a Video. 

These crispy, sheet-pan, Jackfruit Tacos are full of flavor, loaded up with healthy veggies, and can be made in the oven. Plus they are vegan and gluten-free! Perfect for busy weeknights!

In the fall and winter months, I am a huge fan of sheet pan dinners – not only are they easy to assemble, they soooooo are easy to clean up!  They warm up the whole house infusing it with such delicious aromas. Good for body and soul.

Once you have the components prepped (and YES you can absolutely do these ahead or for Sunday meal-prep before the busy week) fire up the oven to 400F and begin assembling!

Simply layer the corn or flour tortillas with vegan refried beans which give the taco a delicious creaminess.

 Jackfruit Tacos | 60-second Video 

How to make jackfruit tacos:

• Make jackfruit carnitas
• Build the tacos on a sheet pan
• Bake the jackfruit tacos until the beans are warmed through.
• Add all the toppings!

Make the crispy jackfruit carnitas!

Using canned jackfruit, this comes together quickly and easily. You can meal-prep a big batch of the crispy jackfruit carnitas and use it throughout a busy week- in the tacos you see here, or create taco bowls!

Then assemble your tacos on a sheet pan.

Add cheese to some if you like ( my husband loves the cheese and I keep mine vegan- finding that the beans add enough creaminess).

Then add the Crispy Jackfruit Carnitas and place this in a 400 F oven until warmed through and the edges of the tortillas are a little crispy- about 15 minutes.

Jackfruit Taco Toppings:

Then top the warm tacos with a Mexican Slaw, and your favorite hot sauce or salsa ( try the Poblano Pumpkin Seed Sauce,  Cilantro Avocado Sauce or tomatillo salsa!) and the optional pickled red onions, which by now,  you hopefully have on hand because they are good on everything!!!

Add a slice of avocado, or sour cream or this vegan-adaptable chipotle mayo for a little richness.

And there you have it, the perfect taco. Depth, creaminess, acid and a little spice all piled up on crispy goodness.

Jackfruit Taco Variations:

You can use all the components from the tacos in different ways throughout the workweek. You can use the jackfruit carnitas in pretty much anything you would use taco meat – enchiladas, breakfast burritos, quesadillas, nachos, burrito bowls, etc.

And same with the pickled red onions, the Poblano Pumpkin Seed Sauce, and the Mexican Slaw!

That is why I recommend prepping a few things on Sunday.

You can pretty much turn this whole thing into a healthy Bowl- simply by adding rice and black beans!

Please let me know how you like these Jackfruit Tacos in the comments below!! I’m excited to hear what you think.

You may also enjoy:

• Cauliflower Tacos with Mole Sauce (Vegan!)
• Rajas Tacos
•  Chipotle Portobello Tacos
• Vegan Ceviche 
• 35 Fresh and Tasty Mexican Recipes
• Poblano Pumpkin Seed Sauce
• Homemade Refried Beans 
• homemade tortillas

Have a happy weekend!

xoxo

Crispy Vegan Jackfruit Tacos

★★★★★ 5 from 5 reviews

• Author: Sylvia Fountaine
• Prep Time: 20
• Cook Time: 30
• Total Time: 50 minutes
• Yield: 4 1x
• Category: vegan, vegan dinner
• Method: sheet pan
• Cuisine: Mexican
• Diet: Vegan

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Description

Crispy Jackfruit Tacos made on a sheet pan with pickled red onions, cilantro cabbage slaw. A fast, easy, VEGAN weeknight dinner!

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Ingredients

Scale 1x2x3x

1. 1 recipe for Crispy Jackfruit Carnitas (25 minutes) or use store-bought, Mexican-seasoned jackfruit
2. 8 x six-inch taco shells ( corn or flour)
3. 1 can vegan refried beans ( pinto or black beans)
4. Shredded cabbage or lettuce ( or Make the Mexican Slaw -10 mins)
5. 1 avocado (or sub chipotle mayo – it is vegan adaptable!) or sour cream
6. Your favorite Taco Sauce: Chipotle mayo (vegan-adaptable) Vegan Cilantro Crema, Poblano Pumpkin Seed Sauce, Hot sauce, or Salsa,
7. optional- pickled onions (amazing here!)
8. cilantro

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Instructions

Preheat oven to 400F

On a parchment-lined sheet pan, lay out the tortillas.  Spread with a few tablespoons of refried beans. Top some with cheese if you like or keep this vegan.

Divide the jackfruit carnitas among the tortillas and place them in the oven. Bake until heated through and the edges of the tortillas are crispy about 12-15 minutes.

Top with cabbage slaw ( or shredded lettuce) and avocado, pickled onions and salsa or hot sauce. Serve with optional sour cream or vegan-adaptable chipotle Mayo.

Fold up into tacos and eat immediately!

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Notes

This recipe is very easy once the components are prepped. I recommend making them ahead!

Once the crispy jackfruit carnitas is made (this takes 25 mins)  the tacos can be assembled, baked and on the table in 25 minutes!

While they are baking you can whip up the Mexican slaw, or chipotle mayo or Poblano Pumpkin Seed Sauce.

Nutrition

• Serving Size: 1 taco with beans, pickled onions, avocado, tortilla
• Calories: 167
• Sugar: 9 g
• Sodium: 134.8 mg
• Fat: 6.6 g
• Saturated Fat: 1 g
• Carbohydrates: 25.6 g
• Fiber: 4.6 g
• Protein: 4 g
• Cholesterol: 0 mg

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