Another vegan meal for the win! These Jackfruit Tacos with Mango Salsa and Avocado Crema are fantastic! The jackfruit is smokey/spicy, cooled down with juicy/sweet mango salsa and topped with creamy avocado sauce, all held together in jicama wraps. A delicious, lower carb, vegan delight!
I was at Trader Joe’s the other day and picked up a couple cans of jackfruit. It you haven’t tried jackfruit yet, I suggest you do! Great texture and a good meat alternative for all you vegan/vegetarians out there. But what got me most excited was discovering the Jicama Wraps. They’re pliable and convenient. Much easier than trying to slice jicama thin like I did a few years back with these Chipotle Shrimp Tacos. Todays Jackfruit Tacos with Mango Salsa and Avocado Crema is very similar to those shrimp tacos but I adapted the recipe a bit to make it vegan.
If you can’t find the jicama wraps, or simply prefer tortillas, by all means do your thing. It will be just as tasty! When I use tortillas, I like to heat them up directly over the flame on my gas stove and char them a bit.Print
Jackfruit Tacos with Mango Salsa and Avocado Crema
For the Jackfruit:
2 20oz. can jackfruit (in water or brine)
1–2 Tbls. oil
1 small onion, sliced or diced (your choice)
4 cloves garlic, minced
1 tsp. salt
1 Tbls. cumin
1 Tbls. chili powder
1 Tbls. smoked paprika
2 Tbls. sugar (or your sweetener of choice)
2 Tbls. chipotle pepper in adobo*
1 lime, juiced
1 C. water
For the Mango Salsa:
1/2 C. diced mango
1/2 C. diced cherry tomatoes
1/2 C. diced red bell pepper
1/4 C. diced red onion
1 sm. jalapeno, diced
1 tsp. cumin
1/2 tsp. salt
1/2 lime, juiced (use zest as well)
1/4 C. chopped cilantro
For the Avocado Crema:
1 garlic clove
1/2 lime, juiced
1 tsp. apple cider vinegar
1 tsp. salt
1 tsp. cumin
1/4 C. roughly chopped cilantro
Jicama wraps or tortillas
great with refried beans
Drain and rinse jackfruit well. In food processor (you can also do this by hand) place half the jackfruit and pulse to chop up the jackfruit. Do not over process! Repeat, with remaining jackfruit and set aside.
In large saucepan, heat oil (if using, otherwise use a little water) and sauté onion and garlic (be sure not to burn garlic) until onion is soft. Add remaining jackfruit ingredients and stir to combine. Cover and simmer 20-30 minutes. Uncover and continue to simmer until any remaining liquid is gone. Taste and adjust seasoning if needed.
Make the Salsa:
Combine salsa ingredients in bowl and stir to combine. Set aside until ready to use.
Make the Avocado Crema:
Combine avocado crema ingredients in blender and blend until creamy. Add more water if needed for desired consistency. Taste and adjust seasoning if needed.
Fill jicama wrap (or tortilla) with a little jackfruit, salsa and avocado crema. Garnish with lime wedges, additional cilantro.
Serve with refried beans, if desired.
*I blend a can or two of chipotles in adobo in a blender, then fill ice cube tray with mixture and freeze. Used one cube in this recipe.
I also sprinkled a little Tajin seasoning on the top to make the avocado crema prettier 🙂