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Jerk Jackfruit Rolled Tacos
Today, we are mashing jerk flavors with California-style rolled tacos. Spending most of my life in San Diego, I was used to pulling up to a taco shop and grabbing some rolled tacos. Over the last 4 - 5 years, I have been spending time in different Caribbean places, and my family @plantcrazii has introduced me to the different flavors from the Caribbean. It was a must I bring the two worlds together in this recipe. I used jackfruit for the filling with caramelized onions, coconut cream, and green bell peppers. Served on coleslaw and topped with mango salsa, chives, and herbed plant-based sour cream. Straight fire! This recipe will be added to the Turnip Vegan Recipe Club, which has over 200 recipes, from raw vegan to meat replacements. Check out the club at www.turnipvegan.club or through the link in my bio!
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Shopping List
Ingredients
Jackfruit Filling:
• 2 cans of young green jackfruit (drained, rinsed, and shredded by hand)
• 1/4 cup caramelized onions
• 1/4 cup chopped green bell peppers
• 1/4 cup coconut cream
Jerk Marinade:
• 1 Tbsp jerk seasoning (no salt)
• 2 Tbsp avocado oil
• Juice of 1/2 lime
• 1 tsp red pepper flakes
• 1/2 cup coconut aminos
• 1 Tbsp agave
• Salt to taste
Other Ingredients:
• Small tortillas
• Plant-based mozzarella
• Mango salsa (chopped mango, red onion, lime juice, cilantro, and a pinch of salt)
• Plant-based sour cream
• Habanero sauce
• Jerk coleslaw (mix shredded cabbage, lime juice, coconut cream, and jerk seasoning)
Directions
Instructions
- Combine all the marinade ingredients in a bowl. Add the shredded jackfruit and toss well to coat. Cover and let it marinate for 1 hour in the fridge.
- Preheat the oven to 190°F (or use a dehydrator). Place the marinated jackfruit on a baking rack and bake for 1 hour and 30 minutes, flipping halfway through. It's okay if it dries out slightly—it will improve the texture.
- Combine the baked jackfruit with caramelized onions, chopped green peppers, and coconut cream in a large bowl. Mix well.
- Steam the tortillas by wrapping them in a clean, damp kitchen towel and microwaving for 1–2 minutes. This will make them rollable and prevent tearing.
- Spoon a portion of the jackfruit filling onto each tortilla. Sprinkle with plant-based mozzarella. Roll the tortillas tightly and secure them with a toothpick. Lightly spray the taquitos with avocado oil.
- Cook rolled tacos by air-frying at 400°F or shallow-frying in a pan until golden brown and crispy.
- Place the taquitos on top of jerk coleslaw. Top with mango salsa, plant-based sour cream, and a drizzle of habanero sauce.
- Serve with rice, beans, and fried plantains for a complete meal.
Shopping List
Ingredients
Jackfruit Filling:
• 2 cans of young green jackfruit (drained, rinsed, and shredded by hand)
• 1/4 cup caramelized onions
• 1/4 cup chopped green bell peppers
• 1/4 cup coconut cream
Jerk Marinade:
• 1 Tbsp jerk seasoning (no salt)
• 2 Tbsp avocado oil
• Juice of 1/2 lime
• 1 tsp red pepper flakes
• 1/2 cup coconut aminos
• 1 Tbsp agave
• Salt to taste
Other Ingredients:
• Small tortillas
• Plant-based mozzarella
• Mango salsa (chopped mango, red onion, lime juice, cilantro, and a pinch of salt)
• Plant-based sour cream
• Habanero sauce
• Jerk coleslaw (mix shredded cabbage, lime juice, coconut cream, and jerk seasoning)
Directions
Instructions
- Combine all the marinade ingredients in a bowl. Add the shredded jackfruit and toss well to coat. Cover and let it marinate for 1 hour in the fridge.
- Preheat the oven to 190°F (or use a dehydrator). Place the marinated jackfruit on a baking rack and bake for 1 hour and 30 minutes, flipping halfway through. It's okay if it dries out slightly—it will improve the texture.
- Combine the baked jackfruit with caramelized onions, chopped green peppers, and coconut cream in a large bowl. Mix well.
- Steam the tortillas by wrapping them in a clean, damp kitchen towel and microwaving for 1–2 minutes. This will make them rollable and prevent tearing.
- Spoon a portion of the jackfruit filling onto each tortilla. Sprinkle with plant-based mozzarella. Roll the tortillas tightly and secure them with a toothpick. Lightly spray the taquitos with avocado oil.
- Cook rolled tacos by air-frying at 400°F or shallow-frying in a pan until golden brown and crispy.
- Place the taquitos on top of jerk coleslaw. Top with mango salsa, plant-based sour cream, and a drizzle of habanero sauce.
- Serve with rice, beans, and fried plantains for a complete meal.
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