We can’t stop with author Brandi Chang’s Family Style cookbook recipes. Jackfruit tacos are like a California vegan’s version of tofu bowls anywhere else. They’re simple, dazzlingly delicious and easy to build. As the temps rise, try a few new summer recipes like these tacos and follow them up with these gluten-free magic-cali bars! 

Jackfruit is a phenomenal plant-based ingredient that’s gained recent popularity in vegan cooking. Much like tofu, jackfruit is best prepared when well-seasoned or marinated. This recipe, originally featured in my cookbook Family Style , can also be prepared on toasted buns to create the ultimate vegan BBQ pulled “pork” sandwich.

Pulled Jackfruit Tacos
Makes 3-4 tacos

INGREDIENTS

1 can young jackfruit, drained and rinsed well
2 tablespoons olive oil
1 small onion, thinly sliced
2 garlic cloves, minced
1 teaspoon paprika
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper (bit less if you prefer mild)
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon sea salt
2 teaspoons coconut sugar
2 teaspoons coconut aminos
2 tablespoons tomato paste
1/2 cup water

For serving
Corn tortillas
Red cabbage, shredded
Avocado, thinly sliced
Cilantro
Lime wedges

INSTRUCTIONS

Prepare the jackfruit by removing from can, rinsing and draining in a colander. Using your hands, create shredded pieces by pulling apart. Rinse again, drain and pat dry.

In a pan over medium heat, heat the olive oil. Once hot, add the onion and garlic andcook until soft. Add the jackfruit, paprika, coriander, cayenne, cumin, chili powder, salt,coconut sugar, coconut aminos, tomato paste and water. Stir to coat and reduce theheat to low. Cover and cook for about 15-20 minutes, stirring occasionally.

Once cooked, use two forks to shred into finer pieces. Increase to medium heat and stir once again, adjusting flavors as needed.

Remove from heat and serve on warm corn tortillas, topped with shredded cabbage, avocado, cilantro and lime