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Photo of Jackfruit Tacos with Sriracha Mayo by WW

Jackfruit Tacos with Sriracha Mayo

7
Points® value
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Easy
When it’s ripe, jackfruit has a rich tropical flavour that’s like a cross between pineapple and banana. Unripe fruit is firmer and less sweet and makes a popular vegan meat substitute. These tacos call for convenient canned jackfruit in brine, available at many larger supermarkets.

Ingredients

Fresh jackfruit

20 oz, canned in brine, drained

Canola oil

3 tsp(s)

Onion

½ medium, finely diced

Garlic

2 clove(s), large, finely chopped

Chili powder

2 tsp(s)

Dried oregano

½ tsp(s)

Ground cumin

1 tsp(s)

Table salt

¾ tsp(s)

Canned tomato paste

1½ tbsp(s)

Water

½ cup(s)

Canned black beans

1 cup(s), rinsed and drained

Ancho chili powder

¼ tsp(s)

Vegan mayonnaise

2 tbsp(s)

Fresh lime juice

2 tsp(s)

Sriracha hot sauce

¾ tsp(s)

Corn tortilla

8 medium, warmed

California (Hass) avocado

1 item(s), pitted, peeled, and thinly sliced

Shredded red cabbage

½ cup(s)

Cilantro

2 tbsp(s), fresh leaves, for garnish

Instructions

  1. To prepare jackfruit, cutting with grain, thinly slice pieces, then shred with your fingers. Heat 2 teaspoons oil in large skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, about 5 minutes. Stir in chili powder, oregano, 1/2 teaspoon cumin, and 1/2 teaspoon salt; cook until fragrant, about 1 minute. Stir in jackfruit, tomato paste, and water. Bring to boil; reduce heat, cover, and simmer until jackfruit is very soft, about 25 minutes.
  2. Meanwhile, stir together beans, ancho chile powder, remaining 1 teaspoon oil, remaining 1/2 teaspoon cumin, and remaining 1/4 teaspoon salt in small microwavable bowl. Cover with paper towel and microwave on High until very hot, 1–2 minutes, stirring beans every 30 seconds. Keep warm.
  3. Stir together mayonnaise, lime juice, and sriracha in cup. Fill tortillas with jackfruit and top evenly with beans, avocado, and cabbage. Drizzle each with about 1 teaspoon sriracha mayonnaise and top each with a few cilantro leaves.
  4. Serving size: 2 tacos

Notes

Prep ahead: Want to make some of the elements of these tacos in advance? You can make both the jackfruit filling and the beans up to 2 days ahead and refrigerate them. Reheat in the microwave just before serving

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