Cheesy Vegan Tacos

A speedy vegan taco recipe that will convert you into a true jackfruit lover! These are cheesy, full of Mexican flavour and just a little bit addictive.

Done in 20 minutes

Serves 2

Dish by Mia Jacobs

Ingredients

For the pulled jackfruit

1 tinyoung green jackfruit

1 tbspolive oil

1garlic cloves, grated

1 tbsptomato paste

1 tspsmoked paprika

1 tspground cumin

1/2 tspchilli flakes

1/2 tspground coriander

1/2 tsponion powder

1 tbspfresh orange juice

1/2lime, juiced

1 tbsp soy sauce

1 (80g)large tomato, grated or blended

to tastesalt and freshly ground pepper

To serve

6-8soft tacos shells

150ggrated vegan cheese

1large avocado

1/4red onion, very finely diced

2 tbspspicy vegan mayo

to servefresh coriander

If you're looking for a recipe that is as quick as it is delicious, then look no further. The jackfruit is the only thing you need to cook in this and once you've done that, it's just a case of loading each taco up with as many toppings as your heart desires. Perfect for a taco tuesday...or any other day of the week.

Method

Drain the jackfruit and squeeze out as much moisture as possible, then pull each piece intro smaller shreds using your hands, discarding the tougher cores and seeds from the centre of each piece.

Add all the seasonings to the jackfruit and toss to make sure it's all thoroughly coated. Heat a medium large frying pan over a medium heat and add a splash of oil. Once hot, add the seasoned jackfruit and cook most of the moisture has evaporated and the jackfruit starts to caramelise and turn golden brown.

Heat a clean frying pan over a medium heat. Once hot, add a small handful of vegan cheese and let it melt. Once melted, place a soft taco shell on top and press into the cheese. Once a golden brown crust of cheese has formed, use a spatular to remove the cheesy taco from the pan. Repeat with all your tacos.

Load the cheesy tacos with the pulled jackfruit, some avocado slices, a sprinkle of diced red onion, a drizzle of spicy vegan mayo and some fresh coriander. Enjoy!

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.