Zesty Smoky Chipotle Jackfruit Tacos with Lime-Cilantro Slaw

Backstory: A playful, quick vegan taco that layers smoky-sweet chipotle jackfruit with a bright lime-cilantro slaw — all the fiesta without avocado. Fast, fun, and perfect for weeknights or a casual gathering.

Ingredients

• 2 cans young green jackfruit in brine or water (about 20–24 oz total), drained and rinsed
• 2 tbsp olive oil
• 1 small yellow onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1–2 tbsp adobo sauce from canned chipotles (adjust heat)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 tsp ground coriander
• 1 tbsp soy sauce or tamari (use coconut aminos if soy-free)
• 1 tbsp maple syrup or agave
• 1/2 cup vegetable broth or water
• Salt and black pepper to taste
• 8 small corn or flour tortillas (gluten-free corn if needed)
• Oil for warming tortillas

Lime-Cilantro Slaw

• 3 cups shredded green cabbage (or coleslaw mix)
• 1/2 small red onion, thinly sliced
• 1 jalapeño, seeds removed and finely diced (optional)
• 1/3 cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tbsp vegan mayonnaise or plain unsweetened plant yogurt
• 1 tsp maple syrup
• Salt and pepper to taste

Quick Pickled Radishes (optional)

• 4–5 radishes, thinly sliced
• 1/4 cup white vinegar
• 1/4 cup water
• 1 tsp sugar, pinch salt (shake in jar)

Garnishes (optional)

• Lime wedges
• Extra cilantro
• Hot sauce

Instructions

1. Prep jackfruit: Trim any tough core pieces and pull jackfruit into shreds with your fingers or forks so it resembles pulled meat.
2. Make quick pickles (optional): Combine vinegar, water, sugar, and salt in a jar. Add radishes, shake, and chill while you cook.
3. Mix slaw dressing: In a bowl whisk lime juice, vegan mayo (or yogurt), maple syrup, salt, and pepper. Toss with cabbage, red onion, jalapeño, and cilantro. Taste and adjust lime/salt.
4. Sauté aromatics: Heat 2 tbsp olive oil in a large skillet over medium. Add onion and cook 4–5 minutes until soft. Add garlic and cook 30 seconds.
5. Cook jackfruit: Add shredded jackfruit, tomato paste, adobo sauce, cumin, smoked paprika, oregano, coriander, soy sauce, maple syrup, and vegetable broth. Stir to combine.
6. Simmer and brown: Reduce heat to medium-low and simmer, stirring occasionally, until liquid mostly evaporates and jackfruit begins to brown and caramelize at the edges, about 10–12 minutes. Press down occasionally with a spatula to create seared bits. Season with salt and pepper.