Jerk Jackfruit Tacos
These vibrant vegan tacos feature spicy and smoky Jamaican jerk-style jackfruit balanced by a cooling mango avocado salsa. Shredded jackfruit mimics the texture of pulled pork perfectly, soaking up a rich blend of allspice, thyme, and habanero. It is an incredibly flavorful and well-balanced meal that comes together quickly in the Instant Pot.
Instructions
- 1
In a [mixing bowl], gently combine the mango (2 cup), ripe avocado (1 medium), red onion (0.75 cup), cucumber (0.5 cup), orange juice (3 tbsp), lime juice (3 tbsp), and fresh cilantro (0.5 cup). Season with salt (1 pinch) and black pepper (1 pinch). Let marinate while cooking the jackfruit.
- 2
Drain and rinse jackfruit (2 can). Remove thick cores and shred the pieces with your fingers to resemble pulled pork.
- 3
Select the Sauté setting on the [Instant Pot]. Add the grapeseed oil (2 tbsp). Once hot, add scallions (6) and cook until browned, about 2 minutes.
- 4
Stir in garlic (4 clove), fresh ginger root (1.5 inch), and habanero (1). Cook for 1 minute, stirring frequently.
- 5
Add all jerk spices: onion powder (1.5 tsp), sweet paprika (1 tsp), black pepper (1 tsp), dried thyme (1 tsp), ground allspice (0.5 tsp), ground cumin (0.5 tsp), cayenne pepper (0.25 tsp), ground cinnamon (0.25 tsp), and ground nutmeg (0.25 tsp). Cook for 30 seconds until fragrant.
- 6
Hit Cancel. Add the shredded jackfruit, coconut sugar (2 tbsp), tomato paste (2 tbsp), gluten free tamari (0.25 cup), lime juice (3 tbsp), and liquid smoke (0.5 tsp). Mix well, then pour in water (0.5 cup).
- 7
Secure the lid and set to Sealing. Pressure cook on high for 4 minutes.
- 8
Allow a natural pressure release. Once completed, open the pot and stir the jackfruit.
- 9
Char tortillas (12 corn) over an open gas flame or in a hot pan for 30 seconds per side until brown spots appear. Keep warm in a towel.
- 10
Assemble tacos by topping tortillas with jerk jackfruit, mango avocado salsa, and vegan sour cream (1).
Nutrition Facts
Per portion