Vegan Tacos
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  • Food: Vegan Tacos

  • Writer: Alice

  • Content-Type: Food Blog

These vegan tacos pack a powerful flavor punch thanks to the jerk-spiced jackfruit and mango avocado salsa! They taste great and are colorful and fresh.

I never would have thought to combine jerk flavor with ginger, tamari, and meaty jackfruit. But my goodness, these were very amazing!

The jackfruit filling is one of my new faves. In the past, I’ve cooked vegan taco dishes using roasted sweet potatoes, black beans, a taco “meat” that resembled ground beef, and more.

With a sweet and juicy mango avocado salsa, it has a terrific hearty texture and a powerful, spicy flavor that is nicely complemented. These vegan tacos have me completely smitten, and I have a feeling you will too!


Vegan Tacos
Food: Vegan Tacos
Source: Minimalist Baker

With Jamaican Jerk seasoning, jackfruit serves as the vegan taco meat in this recipe. One of my favorite plant-based meat substitutes is jackfruit, which you may not have cooked before.

Consider pulled pork or chicken tinga as examples of how its stringy, meaty texture precisely mimics shredded meat.

Jack and I couldn’t stop remarking on how beefy this filling appeared while we prepared it.

Nisha flavoring canned jackfruit with a homemade jerk seasoning blend because it is boring on its own.

The jerk spices are likely items you already have in your cabinet because they include substances like cinnamon, black pepper, cumin, and cayenne.

Although it contains several well-known components, this mixture is aromatic, sweet, and spicy.

It gives the taco filling its intense flavor, tang, and juiciness along with lime juice, tamari, and tomato paste. We were insatiable!


  • InstantPot, or not. I prepare mine in a standard pot on the stove, and it was delicious in about 20 minutes. In the recipe below, I provide the stovetop directions.
  • Replacing the salsa This recipe includes a delicious mango avocado salsa. The cucumber gives a pleasant crunch, while the creamy avocado cools down the jackfruit’s spiciness. My recipes for mango or pineapple salsa might be fantastic if you want to switch things up.
  • Richen the dish up a bit. Finish these with slices of avocado, sour cashew cream, or a generous dollop of guacamole if you want your vegan tacos with something rich and creamy on top.
  • Pick the tortillas you like best. I enjoy using flour tortillas that are a blend of corn and wheat flour because they are pliable and have the flavor of corn tortillas but are also delicious. Buying this brand or creating my own will be my options. This gluten-free, vegan taco dish is perfect if you use standard corn tortillas!


Use this vegan taco dish for entertaining or a weeknight meal!

The jackfruit can be prepared up to three days ahead of time and kept in the refrigerator in an airtight container until you’re ready to eat. After that, build your tacos, reheat the jackfruit on the burner, and mix the salsa.

The following recipes would be great with these vegan tacos if you’re searching for a side to complete your taco night:

  • Rice Salad with Watermelon and Cilantro
  • wholesome taco salad
  • Street Corn Salad from Mexico
  • Seasonal Asian Slaw
  • Avocados on the grill with vegetable ceviche
  • Black beans, pinto beans, or refried beans

Not to mention the margaritas! If you prefer your hot, try this recipe. If you prefer something fruitier, try my favorite watermelon margarita.


Bright, flavorful, and enjoyable to eat, these spicy vegan tacos! They’re wonderful for entertaining because the filling is simple to prepare beforehand.

Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Serves: 4



  • 2 cups peeled and diced mangoabout 2 medium
  • 1 medium ripe avocadodiced
  • 3/4 cup diced red onion
  • 1/2 cup diced cucumber and finely chopped cilantro
  • 3 tablespoons fresh orange juice and lime juice
  • Sea salt


  • 1 1/2 teaspoons onion powder
  • 1 teaspoon sweet or hot paprika, freshly ground black pepper and dried thyme
  • 1/2 teaspoon ground allspice and ground cumin
  • 1/4 teaspoon cayenne pepper, ground cinnamon, and nutmeg


  • 2 (20-ounce) cans of jackfruit in brine or water
  • 2 tablespoons extra-virgin olive oil
  • 6 scallionswhite and light green parts, sliced
  • 4 garlic clovesminced
  • 1 1/2-inch piece of fresh gingergrated
  • 1 habaneroserrano or jalapeño pepper, minced
  • 2 tablespoons coconut sugar or agave nectar
  • 2 tablespoons tomato paste
  • 1/4 cup tamari
  • 3 tablespoons fresh lime juice
  • 12 corn tortillascharred or warmed


Vegan Tacos
Food: Vegan Tacos
Source: Minimalist Baker
  1. The mango-avocado salsa should be made. Mango, avocado, onion, cucumber, lime juice, orange juice, and cilantro should all be combined in a medium bowl and gently mixed. Salt is used as a seasoning.
  2. Construct the Jamaican Jerk Seasoning. In a small bowl, combine all of the spices.
  3. Jackfruit preparation: The tinned jackfruit should be drained and given a quick rinse in water before being shaken dry. Pull the chunks apart until they resemble shredded pork, removing any thick cores with your fingertips.
  4. Heat the oil in a big pot over medium flame. Scallions should be added and cooked for one to two minutes until browned. Stirring regularly to prevent burning, add the garlic, ginger, and chili pepper, and simmer for 1 minute. The Jamaican jerk seasoning should be added in its entirety, mixed in, and cooked for 30 seconds while constantly stirring until it becomes quite fragrant.
  5. Add the coconut sugar, tomato paste, tamari, lime juice, and shredded jackfruit. Relatively thorough stirring Add half a cup of water, then stir again. Stirring occasionally, cook for 20 minutes with the lid on.
  6. Serve the tortillas and mango avocado salsa alongside the jackfruit.