These vegan tacos are a vibrant, flavor-packed meal that’s ready in just 40 minutes, perfect for busy weeknights. Crispy spiced chickpeas meet creamy avocado and tangy lime, creating a symphony of textures and tastes.
Each bite is a burst of freshness, with crunchy lettuce and juicy tomatoes balancing the hearty filling.
What makes these tacos truly special is how effortlessly they come together—just 15 minutes of prep and 25 minutes of cooking.
The warm, smoky spices mingle with zesty toppings, making every mouthful a delight. Whether you’re vegan or just exploring plant-based meals, these tacos are sure to satisfy your cravings and leave you feeling nourished and happy.
Fresh & Flavorful Ingredients
- Mango Avocado Salsa:
- 2 cups peeled and diced mango (about 2 medium)
- 1 medium ripe avocado, diced
- ¾ cup diced red onion
- ½ cup diced cucumber
- 3 tablespoons fresh orange juice
- 3 tablespoons fresh lime juice
- ½ cup cilantro, finely chopped
- Sea salt, to taste
- Jamaican Jerk Seasoning:
- 1½ teaspoons onion powder
- 1 teaspoon sweet or hot paprika (adjust to preference)
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- ½ teaspoon ground allspice
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- Jackfruit:
- 2 (20-ounce) cans jackfruit in brine or water (drained and rinsed)
- 2 tablespoons extra-virgin olive oil
- 6 scallions, white and light green parts, sliced
- 4 garlic cloves, minced
- 1½-inch piece fresh ginger, grated
- 1 habanero, serrano, or jalapeño pepper, minced (adjust for spice level)
- 2 tablespoons coconut sugar or agave nectar
- 2 tablespoons tomato paste
- ¼ cup tamari (or soy sauce as a substitute)
- 3 tablespoons fresh lime juice
- 12 corn tortillas, charred or warmed
Step-by-Step Instructions
- Make the Mango Avocado Salsa: In a medium bowl, combine the mango, avocado, red onion, cucumber, orange juice, lime juice, and cilantro. Mix gently to avoid mashing the avocado. Season with sea salt to taste. Set aside.
- Prepare the Jamaican Jerk Seasoning: In a small bowl, combine the onion powder, paprika, black pepper, thyme, allspice, cumin, cayenne pepper, cinnamon, and nutmeg. Mix well and set aside.
- Prepare the Jackfruit: Drain and rinse the canned jackfruit. Use your fingers to remove any thick cores and shred the jackfruit into pieces resembling pulled pork.
- Cook the Jackfruit: In a large pot, heat the olive oil over medium heat. Add the scallions and cook until browned, 1–2 minutes. Add the garlic, ginger, and minced pepper, cooking for 1 minute while stirring frequently to prevent burning.
- Add the Jamaican jerk seasoning to the pot, stirring to coat the ingredients. Cook for 30 seconds until fragrant.
- Add the shredded jackfruit, coconut sugar, tomato paste, tamari, and lime juice. Stir well to combine. Pour in ½ cup water, mix again, then cover and cook for 20 minutes, stirring occasionally.
- Serve: Warm or char the corn tortillas. Fill each tortilla with the cooked jackfruit and top with the mango avocado salsa. Enjoy immediately!
Spice It Up: Sauce and Topping Ideas
Elevate your vegan tacos with extra flavor! Try adding a drizzle of cashew crema (blend soaked cashews with lime juice, garlic, and water) or a dollop of spicy sriracha mayo. For crunch, top with shredded cabbage, pickled red onions, or toasted pumpkin seeds. Don’t forget a squeeze of fresh lime for a zesty finish!
Perfect Pairings: Serving Suggestions
These tacos shine alongside a refreshing side like cilantro-lime rice or a simple black bean salad. For a complete meal, serve with grilled corn on the cob or a chilled glass of hibiscus tea. Want a party vibe? Set up a taco bar with all the fixings for guests to customize their own!
Make It Last: Storage and Reheating Tips
Store leftover jackfruit and salsa separately in airtight containers in the fridge for up to 3 days. To reheat, warm the jackfruit in a skillet over medium heat with a splash of water to keep it moist. The salsa is best enjoyed fresh but can be stored with a piece of plastic wrap pressed directly onto its surface to prevent browning.
Mix It Up: Recipe Variations
Swap jackfruit for shredded mushrooms or crumbled tofu for a different texture. If you’re not a fan of spice, skip the habanero and use a milder pepper like poblano. For a nut-free crema, try blending silken tofu with lime juice and garlic. The possibilities are endless!
Quick Hacks: Time-Saving Tips
Short on time? Use pre-diced mango and avocado from the store to speed up salsa prep. Opt for pre-minced garlic and ginger to skip the chopping. You can also make the Jamaican jerk seasoning ahead of time and store it in a jar for future use. Dinner will be ready in no time!
Vegan Tacos
Ingredients
Mango Avocado Salsa
- 2 cups peeled and diced mango, about 2 medium
- 1 medium ripe avocado, diced
- 3/4 cup diced red onion
- 1/2 cup diced cucumber
- 3 tablespoons fresh orange juice
- 3 tablespoons fresh lime juice
- 1/2 cup cilantro, finely chopped
- Sea salt
Jamaican Jerk Seasoning
- 1 1/2 teaspoons onion powder
- 1 teaspoon sweet or hot paprika
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
Jackfruit
- 2 (20-ounce) cans jackfruit in brine or water
- 2 tablespoons extra-virgin olive oil
- 6 scallions, white and light green parts, sliced
- 4 cloves garlic, minced
- 1 1/2 inch piece fresh ginger, grated
- 1 habanero, serrano or jalapeño pepper, minced
- 2 tablespoons coconut sugar or agave nectar
- 2 tablespoons tomato paste
- 1/4 cup tamari
- 3 tablespoons fresh lime juice
- 12 corn tortillas, charred or warmed
Instructions
- 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.
- Make the Jamaican Jerk Seasoning. Combine all of the spices together in a small bowl.
- 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.
- 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.
- 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.
- Serve the jackfruit with the tortillas and mango avocado salsa.