Vegan Spicy Taco's

Learn how to make the tastiest vegan taco's using jackfruit. These little taco's are an absolute show stopper and are perfect for dinner parties. They only take a few minutes to put together, and are by far my favourite vegan dish ever!! The recipe serves 4 for mains, but can serve up to 8 for starters/appetizers.

Author: Laugharne Makes

Spicy Southern Dipping Sauce:

1/2 cup of unsalted cashews, soaked in water for at least 2 hours

3/4 cup light coconut milk

2 tablespoons lime juice

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon honey

1/4 teaspoon white pepper

1/4 teaspoon sea salt

1 small pinch of cayenne pepper

Spicy Mango Salsa:

1 diced mango

1 small onion finely chopped

1-2 mild chilli's finely sliced

1 bunch of cilantro

A splash of chilli oil

Jackfruit Marinade:

1 tbsp coconut oil

1 tsp lime juice

1 spring onion

1 tsp paprika

1 tsp chili powder

2 tbsp soy sauce

2 tsp maple syrup

1 can jackfruit

Jackfruit Sauce:

1 tsp coconut oil

1 tsp chili paste

1 clove garlic

1/4 cup canned tomatos

3 tsp maple syrup

2 tsp paprika

Taco's:

4 tortilla wraps

1. Combine the cashew nuts with 330ml of water, and leave to soak for at least 2 hours in the fridge.

2. Once the nuts are plump, combine alongside the coconut milk, spices, lime juice and honey into a high speed blender. Blend the sauce until it is completely smooth.

3. OPTIONAL - To thicken the sauce, add one teaspoon of cornstarch into the blender and blend for a further minute.

4. OPTIONAL - If serving sauce on the side, finish with cashew cream, oregano, and a few heads of cilantro as shown above.

1. Dice the mango and drizzle in chilli oil to keep moist.

2. Finely chop one small onion and one seeded chilli alongside a few heads of cilantro.

3. Finally, mix all the ingredients together with a pinch of salt, and leave to marinate overnight.

1. Place the coconut oil, soy sauce, spices, sliced spring onion, lime and maple syrup into a ziplock bag or jar. Melt this gently either using a microwave or a water bath on low heat until the oil has melted fully.

2. Drain the jackfruit and rinse with cold water. Remove all visible seeds and pull apart using a fork to resemble pulled pork.

3. Mix the jackfruit and the marinade together in a jar/bag, ensuring that all pieces are coated fully. Either leave at room temperature for 2 hours, or in the fridge overnight.

1. Chop and sauté the onion and garlic in coconut oil. Fry on a high heat until the onion becomes almost translucent.

2. Next, add in the chilli paste and paprika, alongside the tinned tomatoes and heat for a further two minutes. 3. When the tomatoes, chilli and onion are fully incorporated, add the maple syrup and leave on high heat for a further two minutes to allow moisture to evaporate.

4. Add the jackfruit and cover to prevent the fruit drying out, leave simmering on a low heat for around 15 minutes.

5. Once the jackfruit is tender, remove the cover and leave to simmer for a further 5 minutes.

6. Set aside to cool.

7. OPTIONAL - To reduce the heat of the chilli, add a squeeze of lime into the cooked jackfruit.

1. Cut out approx 10cm circles from the tortilla wraps using either a cookie cutter or stencils.

2. Heat using a frying pan on high heat until the taco's are brown and crispy.

3. Add around 2 tsp of the salsa down the middle of the taco, and top with a generous amount of the jackfruit.

4. Finally, using a teaspoon or piping bag, drizzle the sauce onto the taco's.

5. Enjoy ;))