Tasty vegan tacos in 15 minutes? Sign me up! Using canned jackfruit for vegan taco meat, these plant-based jackfruit tacos come together fast—in just 15 minutes. The shredded jackfruit filling combines black beans, warm spices, and fresh lime juice before being tucked into a warm corn tortilla. Top with your favorite fixings! Taco night has never been easier!
Jackfruit: Prepare the jackfruit by first draining and rinsing it. Using your clean hands, take a triangle of jackfruit and shred it apart in your hands, including the base. Place the shredded pieces, seeds, and base in a bowl and set aside until ready to use.
In a large skillet, heat the oil over medium-high heat. Add the diced onion, saute for 1 minute, then add the garlic. Continue to cook for 2-3 minutes until tender, and be sure to add a pinch of salt to begin adding it in.
Add the dried spices and herbs - cumin, chili powder, onion and garlic powders, oregano, paprika, and cayenne pepper. Stir to coat and toast the spices for 30-60 seconds. Add the dashes of soy sauce or Worchestershire, if using.
Stir in the shredded jackfruit and black beans until combined, then add vegetable stock and simmer, letting the liquid reduce, for about 3-4 minutes.
Remove the filling from the heat, then serve with flour or corn tortillas and toppings as desired. Store any leftover filling in an airtight container in the fridge.
Notes
Salt: if using broth, be sure to reduce the amount of salt because there is already salt in the broth. Stock shouldn't have added salt.
Use about 1 1/2 TBSP homemade no-salt taco seasoning in place of the spices, if you have it on hand, and keep the salt in this recipe to season accordingly.