This jackfruit tacos recipe is my vegan spin on traditional pork carnitas tacos. The spicy cumin chipotle sauce is delicious and coats the shredded jackfruit so well that even meat eaters won’t notice the difference! —Lila Cornelio, Morton Grove, Illinois,
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
- 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
image/svg+xml Text Ingredients View Recipe,
Directions
,
Nutrition Facts
2 tacos: 325 calories, 10g fat (2g saturated fat), 0 cholesterol, 1249mg sodium, 51g carbohydrate (1g sugars, 17g fiber), 14g protein.
