Jackfruit is the holy grail of vegan meat substitutes. Its fleshy texture and ability to absorb flavor make it the perfect addition to sandwiches, curries and of course tacos! These tacos are inspired by the spicy hot flavors found in Korean cuisine. I hope you enjoy them as much as I enjoyed making (and eating) them!
You will need:
- 1 can (about 20 oz) green jackfruit in brine, drained
- 3/4 cup low sodium soy sauce
- 2 tbsp gochujang paste (Korean red pepper paste)
- 1 tbsp maple syrup
- 1 tsp sriracha
- 1 tsp minced garlic
- 1 cup broccoli florets, steamed
- 1 cup bell pepper, julienned
- 1 avocado, sliced
- 6-8 gluten-free corn tortillas
- Optional: 1 tbsp vegan mayo
- Using two forks, shred the jackfruit. It should come apart easily. Place shredded jackfruit in a metal strainer.
- Bring a medium pot of water to a boil. Place metal strainer over the pot and reduce heat to a low simmer. Cover and cook for about 15 minutes, or until jackfruit is tender.
- While the jackfruit is cooking, prepare the barbecue sauce by combining soy sauce, gochujang, maple syrup and sriracha. Add 1-2 tbsp of water to thin the sauce out to desired consistency.
- To a large frying pan on low heat, add 1 tsp of water and minced garlic. Sauté for about 2 minutes, or until garlic is lightly browned and fragrant.
- Add the barbecue sauce and jackfruit to the frying pan. Sauté to evenly coat the jackfruit and cover for 5 minutes.
- Add steamed broccoli and peppers to the pan. Sauté everything and cover for 5 minutes, until the veggies are incorporated into the jackfruit "meat" mixture.
- Scoop some of the jackfruit mixture over corn tortillas. Place 2-3 slices of avocado on top.
- To form the optional gochujang mayo dressing, combine 1 tbsp of vegan mayo with 1 tsp of gochujang. Add some water to thin out the dressing and drizzle it over the tacos.