Skip to content

Vegan Instant Pot® Jackfruit Tacos

Vegan Instant Pot® Jackfruit Tacos
  • 15 min
    Prep Time
  • 23 min
    Total Time
  • 4 people
    Serves
  • 485 per 1 serving
    Calories

Ingredients

  • 2  cans (about 20 ounces each) young (green) jackfruit packed in water, rinsed and drained
  • 1 red onion, diced
  • 4 cloves garlic, diced
  • 1 tablespoon smoked paprika
  • 1 tablespoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon dried oregano leaves
  • 1 cup Pacific Foods® Organic Vegetable Broth
  • 1 tablespoon tomato paste
  • 1 tablespoon sriracha hot chili sauce
  • 2 fresh bay leaf
  • 8 corn tortilla
  • 1 mango, diced
  • 1/2 pineapple, diced
  • 1 jalapeño pepper, diced
  • 1 sweet pepper, diced
  • 3 tablespoons bottled or canned lime juice
  • 1/2 teaspoon sea salt
  • 2 avocado, sliced
  • 1/2 cup cilantro, chopped

Instructions

  • Step 1

    Using your hands, break apart jackfruit until it's shredded. Add the shredded jackfruit, half the diced red onion, garlic, paprika, cumin, cayenne, oregano, broth, tomato paste, sriracha, and bay leaves to Instant Pot. Stir to combine. 

  • Step 2

    Secure the lid of the Instant Pot, close the pressure valve, and cook for 8 minutes at high pressure. Let the pressure slowly release when finished. 

  • Step 3

    While jackfruit cooks, prep the mango salsa. In a bowl combine diced mango, pineapple, jalapeno, bell pepper, lime juice, and salt. Stir well. Create tacos: divide tacos and top with jackfruit, mango salsa, and sliced avocado. Garnish with cilantro and enjoy!

Related Recipes

See All Recipes

Made Specifically With

All Products
Calories 485
Total Fat 17 g
Sat. Fat 2.3 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 580 mg
Total Carb 82 g
Dietary Fiber 13 g
Sugar 43 g
Protein 8 g
Vitamin D 0 %DV
Calcium 10 %DV
Iron 11 %DV
Potassium 34 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

Tags