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Plant-Based Whole30 Jerk Jackfruit Tacos

Jerk Jackfruit Tacos

Paired with a simple slaw, these Jerk-Seasoned Jackfruit Tacos boast big flavor — in little time. Transport your taste buds to the Caribbean!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course dinner, Main Course
Servings 4 people

Ingredients
  

  • 2 cans green jackfruit drained and shredded
  • 2 tbsp cooking oil
  • 1/2 onion chopped
  • 3 stalks green onion chopped
  • 1 tbsp all-purpose seasoning
  • 1 tbsp jerk seasoning
  • 2 tsp garlic powder
  • 2 tsp ground ginger
  • 2 tsp dried thyme
  • 1/2 cup vegetable stock
  • 1/4 cup coconut aminos
  • 1 package cole slaw mix
  • 3 tbsp apple cider vinegar
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 avocado diced
  • 12 sliced jicama for "tortillas"

Instructions
 

  • DRAIN and shred jackfruit, then rinse. Once it is rinsed, shake off excess water.
  • HEAT a large skillet over medium heat. Add in cooking oil of choice, I suggest olive oil.
  • ONCE the oil is heated, add the onion and green onion, then mix. allow to sauté until fragrant, and the onion begins to look translucent.
  • ADD in shredded jackfruit, then stir to combine. Add in all-purpose seasoning, jerk seasoning, garlic powder, ground ginger, and dried thyme, then stir to combine.
  • POUR in vegetable broth and coconut aminos, then stir. Cover and cook for 15 to 20 minutes, stirring occasionally to prevent burning.
  • PREPARE slaw by adding slaw mix to a bowl. In a separate bowl, combine apple cider vinegar, olive oil and garlic powder, and stir until combined. Dress slaw with the vinaigrette and set aside.
  • PORTION out meat into the jicama shells and top with slaw and diced avocado.
Keyword Plant-based
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