CuisineIndianQuick & EasySandwichesVeganVegan Sandwiches

Vegan Tacos

20 mins Cook
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Copy of NomNom Recipes 34 1

Spicy yummy fruit and mango avocado salsa fills these vegan tacos with tangy flavor! It’s bright, fresh and fun to eat.

While browsing through Nisha Vora’s vegan Instant Pot cookbook, these spicy vegan tacos immediately caught my eye. The combination of ginger, soy sauce, and ripe fruit wouldn’t have occurred to me personally. But wow, wow, wow, these are delicious! I’ve made vegan taco recipes in the past with ground beef, such as sweet potatoes, black beans, mushroom taco “meat,” and more, but this jackfruit filling is one of my favourites. It has a very good, hearty texture and a strong, spicy flavor that pairs perfectly with the sweet and juicy avocado salad.
I’m obsessed with vegan tacos and I think you will be too!

Vegan Tacos

Vegan Taco Meat

The vegan taco meat in this recipe is Jamaican Jerky Spiced Jackfruit. If you’ve never cooked with jackfruit, this is one of my favorite plant-based meat substitutes. Its sticky, plump texture is perfect for ground pork—think pulled pork or chicken. When we made this skin, Jack and I kept talking about how it would turn out!

Canned coconut is soft on its own, so Nisha flavored it with homemade food.
With ingredients like cinnamon, black pepper, cumin, and paprika, jerk spices are probably already in your pantry. This mix is ​​a combination of familiar ingredients, but aromatic, sweet and spicy. Lemon juice, soy sauce, and tomatoes make taco fillings super tasty, tangy, and juicy. We are not enough!

Vegan Tacos Variations

  • InstantPot or not. Nisha cooks her vegan taco meat in the InstantPot, but since I’m the only person in the world without a taco, I cook mine in a regular pot and it only takes 20 minutes. My oven tips are shared in the recipe below.
  • Mobile phone number. The mango avocado salad in this recipe is really delicious.
  • The sharp avocado breath softens its heat, while the cucumber is crunchy. If you’re looking for a change, my mango or pineapple salad recipe is also great.
  • Wealth added. If you like your vegan tacos with a rich and creamy topping, finish the tacos with sliced ​​avocado, cashew sour cream, or a tablespoon of guacamole.
  • Choose your favorite taco.
  • I love tortillas made with flour and flour because I love the comfort of flour tortillas because I love the taste of tortillas. I either buy this brand or make my own. If you’re using regular tortillas, this vegan taco recipe is gluten-free!

Vegan Tacos Serving Suggestions

Make this vegetarian taco recipe for a weeknight dinner or use it for fun! You can cook the puff pastry up to three days ahead and store it in an airtight container in the refrigerator until ready to eat. Then mix the salsa, reheat the puff on the stove, pack your tacos and eat!

If you’re looking for a side dish to round out your taco night, these vegan tacos are great with one of these recipes:

  • Cilantro Lime Rice
  • Watermelon Salad
  • Healthy Taco Salad
  • Mexican Street4 Corn Salad 4
  • Grilled Avocado Vegetable Ceviche
  • With refried beans, black beans, or kidney beans

Don’t forget the margaritas! If you like something spicy, check out this recipe, or if you like something fruity, try my favorite Watermelon Margarita.

what are you waiting for? Go for the tacos! Also be sure to check out The Vegan Instant Pot Cookbook. It contains many recipes that I want to make like Tofu Cauliflower Tikka Masala and vegan Cookies ‘n’ Cream Cheesecake.

More Favorite Taco Recipes

If tacos are for you, check out this post for more of my best taco recipes! If you want more recipes, try my next Green Chile Taquitos or BBQ Sandwiches!

Next, here are more than 85 healthy recipes and my favorite easy dinner ideas.

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Vegan Tacos

Vegan Tacos

maimoona
Spicy yummy fruit and mango avocado salsa fills these vegan tacos with tangy flavor! It's bright, fresh and fun to eat. While browsing through Nisha Vora's vegan Instant Pot cookbook, these spicy vegan tacos immediately caught my eye. The combination of ginger, soy sauce, and ripe fruit wouldn't have occurred to me personally. But wow, wow, wow, these are delicious! I've made vegan taco recipes in the past with ground beef, such as sweet potatoes, black beans, mushroom taco "meat," and more, but this jackfruit filling is one of my favourites. It has a very good, hearty texture and a strong, spicy flavor that pairs perfectly with the sweet and juicy avocado salad.
prep time
10 mins
cooking time
20 mins
servings
3
total time
30 mins

Equipment

Ingredients

  • Mango Avocado Salsa

  • 2 cups peeled and diced mango, about 2 medium

  • 1 medium ripe avocado, diced

  • ¾ cup diced red onion

  • ½ cup diced cucumber

  • 3 tablespoons fresh orange juice

  • 3 tablespoons fresh lime juice

  • ½ cup cilantro, finely chopped

  • Sea salt

  • Jamaican Jerk Seasoning

  • 1½ teaspoons onion powder

  • 1 teaspoon sweet or hot paprika

  • 1 teaspoon freshly ground black pepper

  • 1 teaspoon dried thyme

  • ½ teaspoon ground allspice

  • ½ teaspoon ground cumin

  • ¼ teaspoon cayenne pepper

  • ¼ teaspoon ground cinnamon

  • ¼ teaspoon nutmeg

  • Jackfruit

  • 2 (20-ounce) cans jackfruit in brine or water

  • 2 tablespoons extra-virgin olive oil

  • 6 scallions, white and light green parts, sliced

  • 4 garlic cloves, minced

  • 1½-inch piece fresh ginger, grated

  • 1 habanero, serrano or jalapeño pepper, minced

  • 2 tablespoons coconut sugar or agave nectar

  • 2 tablespoons tomato paste

  • ¼ cup tamari

  • 3 tablespoons fresh lime juice

  • 12 corn tortillas, charred or warmed

Instructions

1
Make Mango Avocado Salsa. In a medium bowl, combine the mango, avocado, onion, cucumber, orange juice, lemon juice and coriander and mix gently. Salty season.
2
Make Jamaican Jerk Seasoning. Put all the spices in a small bowl.
3
To prepare the puff: Remove the canned fruit and rinse gently with water, shaking off excess water. Use your fingers to remove the thick core and separate the pieces so that they look like shredded pork.
4
Heat the oil in a large saucepan over medium heat. Add shallots and cook for 1 to 2 minutes until golden brown. Add the garlic, ginger, and paprika and cook for 1 minute, stirring frequently to prevent burning.
5
Add all of the Jamaican Jerk Seasoning, mix well and cook for 30 seconds, stirring constantly, until fragrant.
6
Add the chopped jackfruit, sweet coconut, tomato paste, soy sauce, and lime juice. Mix it well. Pour 1/2 cup of water and mix again. Cover and cook for 20 minutes, stirring occasionally.
7
Serve with puff pastry bread and mango avocado salad.
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