Jackfruit Tacos
Description
These easy jackfruit tacos are a fantastic meatless option, with a flavorful spicy cumin chipotle sauce coating the jackfruit. Add your choice of taco toppings!
Ingredients
- 2 medium onions, sliced
- 1/4 cup olive oil, divided
- 3/4 pound portobello mushroom, sliced
- sauce:
- 2 to 4 chipotle peppers in adobo sauce
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons granulated garlic
- 1 teaspoon garlic powder
- 1 to 2 teaspoons kosher salt
- 4 tablespoons water
- 2 cans (14 ounces each) jackfruit, drained and shredded
- 1/2 cup pumpkin seeds or pepitas, toasted
- 1/4 cup nutritional yeast
- 12 corn tortillas (6 inches), warmed
- optional: lime wedges, sliced cabbage, salsa, cilantro leaves and avocado
Directions
- In a large skillet, cook onions in 2 tablespoons oil over medium-low heat until tender and lightly browned, about 10 minutes. Add mushrooms; cook until liquid evaporates and mushrooms are tender, 8-10 minutes.
- Meanwhile, in a blender, process the next 8 ingredients until smooth. Add jackfruit and sauce to onion mixture; cook, stirring occasionally, until sauce darkens in color and starts to caramelize onto jackfruit, about 15 minutes. Reduce heat to low; stir in pumpkin seeds and nutritional yeast. Cook 10 minutes. Serve jackfruit mixture in tortillas; top as desired.
