loveandlemons5.0
Jamaican Jerk Vegan Tacos
These spicy vegan tacos are bright, fresh & fun to eat! You can easily prep the filling ahead of time, so they're great for entertaining. Adapted from The Vegan Instant Pot Cookbook.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
📝 Preparation Steps
1
Make the mango-avocado salsa. In a medium bowl, combine the mango, avocado, onion, cucumber, orange juice, lime juice, and cilantro and mix gently. Season to taste with salt.
fresh orange juice3 tablespoonsfresh lime juice3 tablespoons
2
Make the Jamaican Jerk Seasoning. Combine all of the spices together in a small bowl.
3
Prepare the jackfruit: Drain the canned jackfruit and lightly rinse under water, shaking off excess water. Use your fingers to remove any thick cores and pull the pieces apart so that it resembles shredded pork.
4
In a large pot, heat the oil over medium heat. Add the the scallions and cook until browned, 1 to ⏱️ 2 minutes. Add the garlic, ginger, and chile pepper and cook for ⏱️ 1 minute, stirring frequently to prevent burning. Add all of the Jamaican jerk seasoning, stir to coat, and cook for ⏱️ 30 seconds, stirring constantly, until very fragrant.
5
Add the shredded jackfruit, coconut sugar, tomato paste, tamari, and lime juice. Stir well. Pour in 1/2 cup water and mix again. Cover and cook for ⏱️ 20 minutes, stirring occasionally.
tomato paste2 tablespoonsfresh lime juice3 tablespoons
6
Serve the jackfruit with the tortillas and mango avocado salsa.
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