Vegan Jackfruit Tacos with Avocado Lime Crema

Jackfruit has emerged as a star ingredient in the vegan world, thanks to its remarkable ability to mimic the texture of pulled pork. These Vegan Jackfruit Tacos are a perfect introduction to this versatile fruit. The combination of tender, flavorful jackfruit with the creamy avocado lime crema creates a delicious and satisfying meal that's sure to impress both vegans and non-vegans alike.

The key to these tacos is the spice blend, which infuses the jackfruit with rich, smoky flavors. As the jackfruit simmers, it absorbs the spices and becomes incredibly tender, making it easy to shred. The addition of vegetable broth and tomato paste enhances the depth of flavor, while soy sauce adds a savory umami note.

Topping the tacos with a refreshing avocado lime crema balances the spiciness and adds a creamy texture. This crema is simple to make and can be used in various dishes. The fresh toppings of shredded cabbage, cilantro, and radishes add a delightful crunch and vibrant color to the tacos, making them visually appealing and tasty. Whether you're hosting a taco night or looking for a new vegan recipe to try, these jackfruit tacos are a must-try.

Ingredients:

For the Jackfruit Filling:

• 2 cans young green jackfruit in water or brine, drained and rinsed
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp ground coriander
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup vegetable broth
• 2 tbsp tomato paste
• 1 tbsp soy sauce or tamari

For the Avocado Lime Crema:

• 1 ripe avocado
• 1/4 cup vegan sour cream or plain unsweetened yogurt
• 1 lime, juiced
• 1/2 tsp garlic powder
• Salt to taste

For Serving:

• 8 small corn tortillas
• Shredded cabbage or lettuce
• Fresh cilantro, chopped
• Lime wedges
• Sliced radishes
• Hot sauce (optional)

Instructions:

1. Prepare the Jackfruit Filling:

   • Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
   • Add minced garlic and cook for another minute until fragrant.
   • Stir in cumin, smoked paprika, chili powder, ground coriander, salt, and black pepper. Cook for 1-2 minutes to toast the spices.
   • Add the drained jackfruit, breaking up any large pieces with a spoon.
   • Pour in vegetable broth, tomato paste, and soy sauce. Stir to combine.
   • Cover and simmer for 15-20 minutes, until the jackfruit is tender and can be easily shredded with a fork.
   • Use a fork to shred the jackfruit into a pulled pork-like consistency. Cook for an additional 5 minutes, allowing any excess liquid to evaporate.

2. Make the Avocado Lime Crema:

   • In a blender or food processor, combine avocado, vegan sour cream or yogurt, lime juice, garlic powder, and salt. Blend until smooth and creamy. Adjust seasoning to taste.

3. Assemble the Tacos:

   • Warm the corn tortillas in a dry skillet over medium heat or directly over a gas flame until pliable.
   • Fill each tortilla with a generous portion of the jackfruit filling.
   • Top with shredded cabbage or lettuce, fresh cilantro, sliced radishes, and a drizzle of avocado lime crema.
   • Serve with lime wedges and hot sauce, if desired.