Jackfruit Tacos w/ Avocado Cream & Pickled Shallots

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 213.1
  • Total Fat: 9.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 309.7 mg
  • Total Carbs: 30.8 g
  • Dietary Fiber: 6.1 g
  • Protein: 3.7 g

View full nutritional breakdown of Jackfruit Tacos w/ Avocado Cream & Pickled Shallots calories by ingredient
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Gluten-Free Vegan tacos - akin to pulled pork Gluten-Free Vegan tacos - akin to pulled pork
Number of Servings: 12


    1.85 cup, drained Jackfruit, canned, syrup pack
    1 tbsp Coconut Oil
    1 medium (2-1/2" dia) Onions, raw
    3 serving Garlic, cooked (1 clove / serving)
    2 tbsp Paprika
    2 tbsp Chili powder
    1 tsp Spices, Cumin Powder (by MZTRACY)
    0.5 tsp Cayenne Pepper (Ground)
    1.85 cup tin crushed toms (cmmci) (by CHRISED2)
    10 date Dates
    4 tbsp Brewer's Yeast (by CALLIB)
    2 tbsp Apple Cider Vinegar, Bragg's Organic
    2 tbsp Soy sauce (tamari)
    4 tbsp chopped Shallots
    2 fruit without skin and seeds Avocados, California (Haas)
    .1 cup Lime Juice
    0.25 cup Coriander (cilantro) leaves, raw (by GUNN_PARKER)
    1 serving Garlic, cooked (1 clove / serving)
    3 tbsp chopped Fresh Chives
    .3 tbsp Maple Syrup
    2 tbsp white vinager (by WEEDENMJ)
    6 serving Old El Paso "Stand & Stuff" Taco Shells [2 Shells]


Thinly slice the shallots and place in a bowl with the vinegar, honey and salt. Stir until the honey and salt are dissolved. Cover and refrigerate for at least two hours and up to overnight.

Preheat oven to 450 degrees. Drain the jackfruit and rinse very well. Cut away the cores of the jackfruit pieces and discard. Break up the remaining fruit with your hands and spread out on a baking sheet with sprayed oil. Roast for 20-30 minutes or until dried out and golden in places.

Meanwhile, heat a large saucepan over high heat. Add the coconut oil, onions, and garlic.

Reduce heat to medium and cook for 10 minutes until vegetables soften. Add the paprika, chili powder, cumin, and cayenne. Cook for one minute. Add the tomatoes and dates and cook for 15 minutes, stirring often.

Transfer to a blender. Add the brewer’s yeast, vinegar, chipotle, and tamari and blend until smooth. Add salt to taste. Toss the jackfruit with the sauce and keep warm in the saucepan.
Combine the avocado, lime juice, chopped cilantro, grated garlic, minced jalapeño, and chopped chives. Mash until well combined. Season with salt to taste.

When you’re ready to build the tacos, heat the tortillas in a skillet or tacos in the oven. Fill with jackfruit mix and top with avocado mix and the pickled shallots. Add cilantro to top.

Serving Size: Makes 12 full sized tacos

Number of Servings: 12

Recipe submitted by SparkPeople user KONIGSBERG.

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