Description

Craving a vibrant, plant-based dish that’s bursting with bold Caribbean flavors? The Jamaican Jerk Vegan Tacos, rated 4.96 from 42 votes, are your answer! These vegan tacos feature shredded jackfruit seasoned with a fiery Jamaican jerk spice blend, paired with a refreshing mango-avocado salsa, all wrapped in warm corn tortillas

Ingredients

To make Jamaican Jerk Vegan Tacos for 4 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this tropical dish:

Mango-Avocado Salsa:

Mango (2 cups, peeled and diced, about 2 medium): Adds sweet, tropical flavor.
Avocado (1 medium, ripe, diced): Brings creamy richness.
Red Onion (¾ cup, diced): Provides sharp, tangy crunch.
Cucumber (½ cup, diced): Adds refreshing crispness.
Fresh Orange Juice (3 tbsp): Offers bright, citrusy sweetness.
Fresh Lime Juice (3 tbsp): Brings tangy freshness.
Cilantro (½ cup, finely chopped): Adds herbaceous vibrancy.
Sea Salt: Enhances overall flavor.

Jamaican Jerk Seasoning:

Onion Powder (1½ tsp): Adds savory depth.
Sweet or Hot Paprika (1 tsp): Brings smoky or spicy warmth.
Freshly Ground Black Pepper (1 tsp): Adds a mild kick.
Dried Thyme (1 tsp): Provides earthy, herbal notes.
Ground Allspice (½ tsp): Offers warm, aromatic flavor.
Ground Cumin (½ tsp): Adds earthy depth.
Cayenne Pepper (¼ tsp): Brings fiery heat.
Ground Cinnamon (¼ tsp): Adds subtle sweetness.
Nutmeg (¼ tsp): Provides warm, nutty notes.

Jackfruit Filling:

Jackfruit (2, 20-oz cans in brine or water): Shredded for a meaty, plant-based texture.
Extra-Virgin Olive Oil (2 tbsp): Creates a rich base for sautéing.
Scallions (6, white and light green parts, sliced): Adds mild oniony flavor.
Garlic Cloves (4, minced): Provides aromatic depth.
Fresh Ginger (1½-inch piece, grated): Brings zesty warmth.
Habanero, Serrano, or Jalapeño Pepper (1, minced): Adds adjustable heat.
Coconut Sugar or Agave Nectar (2 tbsp): Balances spice with sweetness.
Tomato Paste (2 tbsp): Adds umami richness.
Tamari (¼ cup): Provides savory, umami flavor.
Fresh Lime Juice (3 tbsp): Brings bright acidity.
Corn Tortillas (12, charred or warmed): The perfect vehicle for the filling.

Substitutions and Variations:

Jackfruit: Replace with shredded hearts of palm, seitan, or tofu for a different texture.
Tortillas: Use flour tortillas for a softer texture or lettuce wraps for a low-carb option.
Salsa: Swap mango with pineapple or peach; omit avocado for a lighter salsa.
Tamari: Use soy sauce (if not gluten-free) or coconut aminos for a milder flavor.
Spice Level: Reduce cayenne or use a milder pepper (jalapeño) for less heat; increase habanero for more fire.
Vegan: The recipe is naturally vegan; ensure tamari is vegan (check labels).
Gluten-Free: Use corn tortillas and ensure tamari is gluten-free (check labels).
Add-Ons: Include black beans, roasted corn, or vegan sour cream for extra heartiness.

Why These Ingredients Matter: The jackfruit mimics pulled pork with its shreddable texture, while the jerk seasoning delivers bold, Caribbean heat. The mango-avocado salsa adds a fresh, tropical contrast, making this a balanced, vegan meal perfect for any occasion.

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Instructions

Step 1: Make the Mango-Avocado Salsa

In a medium bowl, gently combine 2 cups diced mango, 1 diced avocado, ¾ cup diced red onion, ½ cup diced cucumber, 3 tbsp fresh orange juice, 3 tbsp fresh lime juice, and ½ cup finely chopped cilantro.
Season to taste with sea salt and set aside.

Tip: Dice ingredients uniformly for a balanced salsa; mix gently to keep avocado intact.

Step 2: Prepare the Jamaican Jerk Seasoning

In a small bowl, mix 1½ tsp onion powder, 1 tsp paprika, 1 tsp black pepper, 1 tsp dried thyme, ½ tsp ground allspice, ½ tsp ground cumin, ¼ tsp cayenne pepper, ¼ tsp ground cinnamon, and ¼ tsp nutmeg. Set aside.

Tip: Mix thoroughly to ensure even spice distribution; adjust cayenne for desired heat.

Step 3: Prepare the Jackfruit

Drain 2 (20-oz) cans of jackfruit and lightly rinse under water, shaking off excess.
Use your fingers to remove any thick cores and pull the pieces apart to resemble shredded pork.

Tip: Shred jackfruit finely for a meat-like texture; remove tough cores for better consistency.

Step 4: Cook the Jackfruit Filling

In a large pot, heat 2 tbsp extra-virgin olive oil over medium heat.
Add 6 sliced scallions (white and light green parts) and cook until browned, 1–2 minutes.
Add 4 minced garlic cloves, 1½-inch piece grated ginger, and 1 minced habanero (or serrano/jalapeño) pepper; cook for 1 minute, stirring frequently to prevent burning.
Add all the Jamaican jerk seasoning, stir to coat, and cook for 30 seconds, until fragrant.
Add the shredded jackfruit, 2 tbsp coconut sugar or agave nectar, 2 tbsp tomato paste, ¼ cup tamari, and 3 tbsp fresh lime juice. Stir well.
Pour in ½ cup water, stir, cover, and cook for 20 minutes, stirring occasionally.

Tip: Stir frequently to prevent sticking; add a splash of water if the mixture gets too dry.

Step 5: Assemble and Serve

Char or warm 12 corn tortillas (grill, skillet, or microwave with a damp towel for 20–30 seconds).
Spoon the jackfruit filling into each tortilla and top with mango-avocado salsa.
Serve hot.

Tip: Serve immediately to enjoy the warm filling and fresh salsa at their best.