Vegan Chipotle Jackfruit Tacos with Purple Slaw

These spicy vegan tacos feature jackfruit, a common ingredient in Indian cuisine with a texture that resembles pulled pork. Our adaptation of this taco filling recipe (originally from Forks over Knives) has a spicy chipotle sauce that also features smooth and sweet diced potatoes. The Purple slaw is slightly sweet from balsamic vinegar, and slightly smoky from paprika; it’s a great cool, fresh side to these spicy tacos.

Chipotle Jackfruit Tacos with Purple Slaw

These spicy vegan tacos feature jackfruit, a common ingredient in Indian cuisine with a texture that resembles pulled pork. In our adaptation of this recipe (originally from Forks over Knives), it soaks up a very spicy chipotle sauce for a flavorful taco filling that also features smooth and sweet diced potatoes.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: Mexican
Keyword: jackfruit, sugar-free, tacos, vegan, wheat-free, Whole Life Challenge
Servings: 4
Calories: 134kcal
Author: planfulcook

Ingredients

Jackfruit Tacos

  • 1 tsp avocado oil
  • 2 cups Russet potatoes 1/2 inch dice
  • 1 bunch green onion chopped fine
  • 1 tsp fresh ginger minced
  • 15 oz can diced tomatoes
  • 15 oz can water-packed jackfruit drained and rinsed
  • 1 tbsp chipotle powder
  • 1 tbsp New Mexico chili
  • 1 tbsp smoked paprika
  • 1/2 tsp chipotle in adobo sauce
  • 2 tbsp fresh lemon juice
  • 8 fresh corn tortillas

Purple Slaw

  • 1/4 cup fresh lime juice
  • 1 tsp ground cumin
  • 1/2 cup avocado oil
  • 1/4 cup balsamic vinegar
  • 1 green onion finely chopped
  • 1/2 medium Purple cabbage shredded
  • Kosher salt to taste
  • freshly ground black pepper to taste

Instructions

  • Add a scant teaspoon of avocado oil to a skillet over medium-low heat before adding the potatoes. Allow them to heat in the oil for 3-5 minutes; add 1/4 cup of water, the green onions and ginger, and sauté for 10 minutes.
  • Prepare the Purple slaw: whisk together fresh lime juice, cumin, oil, vinegar, Kosher salt, and freshly ground black pepper until combined. Add the cabbage and green onion to a medium bowl, and toss with the dressing. Allow to sit and combine; the cabbage will soften as the slaw rests.
  • Add the diced tomatoes, jackfruit, chilies, paprika, and the chipotle in adobo sauce. Continue cooking for 10 minutes until the liquid from the tomatoes is absorbed.
  • Break the jackfruit into smaller pieces; it should resemble a pulled meat. Stir in the lemon juice.
  • Assemble with fresh corn tortillas that have been warmed on a nonstick pan on medium-low heat for 4-5 minutes on each side. Add your favorite salsa or fresh avocado slices to each tortilla, and serve with a side of Purple slaw. Enjoy!

Notes

Many recipes call for chili powder, which is actually a blend of ground chiles, oregano, cumin, garlic powder, and sometimes onion powder. Those last two ingredients are no-no’s for our low-FODMAP diet, so to avoid them we’ve taken to combining single spice powders in place of these blends. Chipotle powder is smoky and spicy; it’s dried and ground chipotle chiles. New Mexico chili powder is moderately spicy and is great in taco or enchilada sauces. If you can’t find these at your local grocer, visit a natural foods store, or order online.

 

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