Lala & Zo

feisty lifestyle, vegetarian recipes

Jackfruit and Zucchini Tacos with Chipotle Crema

Jackfruit tacos 2

Jackfruit is something that I started cooking with about a year into my vegetarian journey. Prior to that, I cooked primarily with chicken. To say that I miss the ease of cooking with chicken would be an understatement. It was and is hard to come up with vegetarian options that not only I, but that my family love as well. Lately, my go to taco recipe has been a blend of potatoes, peppers and quinoa. We all love that combo, but I was itching to try something new. These jackfruit and zucchini tacos fit the bill!

Cutting jackfruitCutting Jackfruit 2

Sorry for the wonky lighting, it’s from my vent hood light. Anyways, this is how I cut my jackfruit for every recipe that I use it in. By cutting it this way, you get that shredded chicken look as it cooks. Also, for me it was hard to find canned jackfruit, I now buy mine at Sprouts. They’re sold out quite a bit, so I stock up when I can. FYI, it can be a bit pricey. Last I checked, it was $3.75 per can.

Here’s the filling all done and ready to be stuffed into tortillas!

Jackfruit taco filling

Garnish the tacos with diced purple onion, chopped cilantro and chipotle crema. Voila, yummy vegetarian tacos for the win! I know it may sound odd, but jackfruit really works here, give it a whirl.

Jackfruit tacos

Jackfruit tacos
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Jackfruit & Zucchini tacos with Chipotle Crema

Makes 10 tacos

Author Leslie

Ingredients

  • 2 tbsp olive oil
  • 1 med purple onion, diced
  • 1 14 oz can jackfruit, drained, rinsed and shredded
  • 1 large zucchini, diced
  • 1/2 cup water
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 not-beef cube
  • 1 tbsp adobo sauce

Crispy tortillas

  • 10 corn tortillas
  • 1 tbsp vegetable oil

Chipotle Crema

  • 1/4 cup sour cream
  • 1/4 cup mayo
  • 2 tbsp cilantro
  • 1 pepper from can of chipotle peppers in adobo sauce
  • 1 lime, juiced
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin

Instructions

  1. In a large skillet, add olive oil and chopped onions.

  2. Drain and rinse the jackfruit and then shred with a knife. Add to the skillet.

  3. Chop the zucchini pieces the same size as the onion and add to pan. Let this mixture cook until the onions and zucchini are both caramelized. 

  4. Pour the water in to deglaze the bottom of the skillet. Add the salt, pepper, garlic powder, cumin and chili powder. Stir.

  5. Add in half of the not-beef cube and adobo sauce. Continue to cook for 2 more minutes. Remove from heat and keep mixture warm while you prepare the crema and tortillas.

Chipotle Crema

  1. Add all crema ingredients to blender and blend until smooth.

Tortillas

  1. In a clean skillet, add the tbsp of vegetable oil and fry the tortillas one at a time until golden on each side.

  2. Fill each tortilla with the taco filling and then garnish with chipotle crema, onion and fresh cilantro.