Jamaican Jerk Vegan Mango-Avocado Tacos Recipe

Introduction

These Jamaican Jerk Vegan Tacos are a flavorful and vibrant dish combining spicy, tangy, and sweet flavors. Using shredded jackfruit as a meat substitute, this recipe brings a delicious Caribbean twist to a classic taco. Fresh mango-avocado salsa adds a refreshing balance that everyone will love.

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, to taste
• 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)

Instructions

1. Step 1: Make the mango-avocado salsa by combining mango, avocado, red onion, cucumber, orange juice, lime juice, and cilantro in a medium bowl. Mix gently and season with sea salt to taste.
2. Step 2: Prepare the Jamaican jerk seasoning by mixing onion powder, paprika, black pepper, thyme, allspice, cumin, cayenne, cinnamon, and nutmeg in a small bowl.
3. Step 3: Drain and rinse the canned jackfruit. Remove any thick cores and shred the pieces with your fingers until they resemble pulled pork.
4. Step 4: Heat olive oil in a large pot over medium heat. Add scallions and cook until browned, about 1 to 2 minutes. Stir in garlic, ginger, and minced habanero, cooking for 1 minute while stirring to prevent burning.
5. Step 5: Add the prepared Jamaican jerk seasoning and stir constantly for 30 seconds until fragrant. Then add jackfruit, coconut sugar, tomato paste, tamari, and lime juice. Stir to combine and pour in ½ cup water.
6. Step 6: Cover the pot and cook for 20 minutes, stirring occasionally to allow flavors to meld and jackfruit to absorb the sauce.
7. Step 7: Serve the Jamaican jerk jackfruit on warm or charred corn tortillas topped with the mango-avocado salsa. Enjoy immediately.

Tips & Variations

• For less heat, substitute the habanero with milder peppers like jalapeño or omit it entirely.
• Add a squeeze of fresh lime juice to the salsa just before serving for extra brightness.
• Try using pineapple chunks instead of mango for a different tropical twist in the salsa.
• If jackfruit is unavailable, shredded young green coconut or cooked shredded mushrooms can be good alternatives.

Storage

Store leftover jackfruit filling and salsa separately in airtight containers in the refrigerator for up to 3 days. Reheat the jackfruit gently in a skillet over medium heat until warmed through. The salsa is best served fresh but can be kept chilled and stirred before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe oil-free?

Yes, you can omit the olive oil and use a non-stick pan or a small amount of vegetable broth to sauté the aromatics instead.

How spicy are these tacos?

The spice level depends on the type and amount of chili pepper you use. Habanero peppers are quite hot, so you can reduce heat by using milder peppers or less chili according to your preference.

Jamaican Jerk Vegan Mango-Avocado Tacos Recipe

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★★★★★

4.7 from 141 reviews

These Jamaican Jerk Vegan Tacos offer a vibrant and flavorful plant-based twist on traditional jerk flavors. Featuring shredded jackfruit simmered in a spicy homemade jerk seasoning and topped with a fresh mango-avocado salsa, these tacos deliver a perfect balance of heat, sweetness, and zest. Ideal for vegan and vegetarian eaters, this recipe is colorful, nutritious, and perfect for a satisfying lunch or dinner.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 12 tacos 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Jamaican, Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

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
• 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 Filling

• 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 (or serrano or jalapeño pepper, minced)
• 2 tablespoons coconut sugar or agave nectar
• 2 tablespoons tomato paste
• ¼ cup tamari
• 3 tablespoons fresh lime juice
• ½ cup water

To Serve

• 12 corn tortillas (charred or warmed)

Instructions

1. Make the mango-avocado salsa: In a medium bowl, gently combine the peeled and diced mango, diced avocado, red onion, cucumber, fresh orange juice, fresh lime juice, and chopped cilantro. Season with sea salt to taste and mix carefully to keep the avocado intact. Set aside to let flavors meld.
2. Prepare the Jamaican jerk seasoning: In a small bowl, thoroughly mix together onion powder, paprika, freshly ground black pepper, dried thyme, ground allspice, ground cumin, cayenne pepper, ground cinnamon, and nutmeg. This aromatic spice blend will serve as the seasoning base for the jackfruit.
3. Prepare the jackfruit: Drain the canned jackfruit and rinse lightly under cold water to remove excess brine or water. Shake off excess moisture and use your fingers to pull apart and remove any thick core pieces to create a shredded, pork-like texture.
4. Sauté aromatics and toast spices: Heat the extra-virgin olive oil in a large pot over medium heat. Add the sliced scallions and cook for 1 to 2 minutes until browned. Stir in the minced garlic, grated ginger, and minced habanero or substitute pepper, cooking for another minute while stirring constantly to prevent burning. Add the pre-mixed Jamaican jerk seasoning and cook, stirring for 30 seconds until the spices release their fragrance.
5. Simmer the jackfruit filling: Add the shredded jackfruit into the pot along with coconut sugar or agave nectar, tomato paste, tamari, and fresh lime juice. Stir everything to combine evenly, then pour in ½ cup water. Mix again, cover the pot, and cook for 20 minutes over medium-low heat, stirring occasionally to prevent sticking and ensure even cooking.
6. Serve the tacos: Warm or char the corn tortillas as desired. Spoon the spicy Jamaican jerk jackfruit evenly onto each tortilla and top with the fresh mango-avocado salsa. Serve immediately and enjoy the vibrant flavors.

Notes

• For less heat, reduce or omit the habanero pepper and cayenne pepper.
• Jackfruit can be found canned in brine or water at most health food stores or Asian markets.
• If jackfruit is unavailable, young green jackfruit frozen or fresh can be used but may require additional preparation.
• Make the mango-avocado salsa fresh to prevent the avocado from browning.
• Char the tortillas over an open flame or in a hot skillet for added flavor.
• This recipe can be made gluten-free by ensuring the tamari or soy sauce used is gluten-free.

Keywords: Jamaican jerk, vegan tacos, jackfruit recipe, plant-based tacos, mango avocado salsa, spicy vegan tacos