Baked Mini Jackfruit Tacos

The following recipe and photography were provided courtesy of our friends at The Jackfruit Company.

Perfectly crunchy, perfectly spicy and perfectly plant-based, these meatless mini tacos are perfect as appetizers or as a light and healthy plant-based meal. If you haven’t given jackfruit a try, this recipe is the perfect place to start!

 

Click Here to Print the Recipe for Baked Mini Jackfruit Tacos.

Baked Mini Jackfruit Tacos

Ingredients

  • 1 package of The Jackfruit Company Smoked Pulled Jackfruit
  • 10 small street taco tortillas
  • 1 15 oz. can vegetarian refried black beans
  • 1 ripe avocado
  • 1 lime, quartered
  • ¼ tsp. cumin
  • ¼ cup red onion, diced
  • Cilantro, freshly chopped
  • Salt and pepper

Instructions

  1. Preheat oven to 375°F.
  2. In a bowl, combine avocado, cumin and the juice of one wedge of lime. Mash and stir until slightly chunky. Salt to taste.
  3. On each tortilla, spread 1 spoonful of the avocado mix, refried beans and Smoked Pulled Jackfruit. Fold tortilla in half and secure with a toothpick. Place on a baking sheet lined with parchment paper.
  4. Bake for 12-15 minutes or until the edges of the tortillas become golden brown and crisp.
  5. Garnish with red onion and cilantro. Serve with remaining lime wedges and your favorite salsa or hot sauce.
By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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