Hey there, fellow food adventurers! Today, we're diving into a recipe that's both exciting and surprisingly easy: Jackfruit Tacos with a Zesty Lime-Cilantro Salsa. I first discovered this recipe after a disastrous attempt to make pulled pork tacos; the result was…let's just say it needed a little help. Then I had a friend tell me about how they were using this jackfruit thing. So, I decided to try something new, and boy am I glad I did!
This recipe is fantastic because jackfruit has this amazing texture that really mimics pulled pork! It soaks up all the delicious spices beautifully, and it's incredibly versatile. Plus, it's a great plant-based alternative if you’re looking to reduce your meat intake, or if you’re a vegetarian! But, if you’re an avid meat eater, this recipe will still wow you; trust me. But don’t just take my word for it. Try it and see!
The lime-cilantro salsa adds a bright, refreshing contrast to the savory jackfruit, and together, they're an explosion of flavor. I know, sounds a little dramatic. But seriously! It's that good. I often make extra salsa for dipping chips; if you happen to have some tortillas left over, you could make some tortilla chips as well!
Required Equipments
- Large bowl
- Food processor or blender
- Large skillet
- Taco shells or tortillas
- Serving bowls
Jackfruit Tacos with a Zesty Lime Cilantro Salsa
These Jackfruit Tacos with a zesty lime-cilantro salsa are a flavor explosion! This recipe is easy to make and perfect for a delicious and satisfying vegetarian or vegan meal.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 5 minutes
Cook Time: 5 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, let's get that jackfruit ready. Drain a 20-ounce can of young green jackfruit and rinse it thoroughly under cold water. Then, roughly chop it. You can even shred it a bit if you prefer. I like to leave it in chunks, tho. It gives me more of a satisfying bite.
- Next, let's make the amazing lime-cilantro salsa. Combine 1 cup chopped cilantro, 1/2 cup chopped red onion, 1/4 cup chopped jalapeño (remove the seeds for less heat!), the juice of 2 limes, and a pinch of salt in a bowl. Mix it all up – this is super easy and so dang refreshing!
- Now for the jackfruit magic! Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the jackfruit and cook for about 5-7 minutes, stirring occasionally, until it starts to brown and get a little crispy around the edges. Mmm, love that texture!
- Time to season! Add 1 teaspoon of chili powder, 1/2 teaspoon of cumin, 1/4 teaspoon of garlic powder, and salt and pepper to taste. Keep stirring the jackfruit until all the spices are evenly distributed. I usually add a little extra salt at the end, just to taste.
- Almost there! Warm your tortillas according to the package instructions. If you’re making the salsa and jackfruit ahead, you’ll want to warm the tortillas just before assembling the tacos. This keeps everything at its peak deliciousness.
- Now for the grand finale: Fill your tortillas with the spiced jackfruit and top generously with the zesty lime-cilantro salsa. I like to add a little extra cilantro, just because I am obsessed! You can also add a sprinkle of shredded cheese if you're not feeling the vegan thing.
- Serve immediately and enjoy! These tacos are seriously good – so flavorful and satisfying. Perfect for a quick weeknight meal or a fun fiesta!
📝 Notes
- Adjust spice levels according to your preference.
- Feel free to add other veggies like bell peppers, carrots, or mushrooms to the jackfruit mixture.
- For a creamier taco, add a dollop of your favorite vegan sour cream or cashew cream at the end.
- If you like things a bit spicier, add a pinch of cayenne pepper to the jackfruit mixture.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days, but the salsa is best served fresh!
🍎 Nutrition
Calories: 300kcal
Protein: 15g
Fat: 10g
Carbohydrates: 40g
Fiber: 10g
Calcium: 20mg
