Vegan Tacos

When I flipped through the Vegan Instant Pot Cookbook by Nisha Vora, these jerk-spiced vegan tacos caught my attention right away. Combining jerk seasoning with ginger, tamari, and meaty jackfruit isn’t something I would have thought of myself. But wow, wow, wow, were these delicious! In the past, I’ve made vegan taco recipes with roasted sweet potato, black beans, a ground beef-like mushroom taco “meat,” and more, but this jackfruit filling is one of my new favorites. It has a fantastic hearty texture and bold, spicy flavor that’s perfectly accented by a sweet and juicy mango avocado salsa. I’m obsessed with these vegan tacos, and I think you will be too!

Ingredients:

• 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

• 1½ teaspoons onion powder
• 1 teaspoon sweet or hot paprika
• 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

• 2 (20-ounce) cans jackfruit in brine or water
• 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
• 2 tablespoons coconut sugar or agave nectar
• 2 tablespoons tomato paste
• ¼ cup tamari
• 3 tablespoons fresh lime juice
• 12 corn tortillas, charred or warmed