Cinematic Vegan Mexican Fiesta: Mouthwatering Chipotle Jackfruit Tacos with Pineapple Salsa & Lime Cilantro Rice
A flavorful mexican lunch perfect for vegan eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 2 cups jackfruit, canned in water, drained and rinsed
- 1 tbsp olive oil
- 2 tsp chipotle paste
- Salt and pepper to taste
- 8 corn tortillas, small size
- 1 batch Pineapple Salsa (recipe below)
- 1 batch Lime Cilantro Rice (recipe below)
Instructions
- Prepare the jackfruit by draining and rinsing it thoroughly. Heat olive oil in a pan and add chipotle paste, salt, and pepper to taste. Cook for 3 minutes. Add jackfruit and cook until heated through and slightly crispy. Set aside. Warm corn tortillas in the oven or on a grill. Assemble tacos with jackfruit, pineapple salsa, and lime cilantro rice.
Chef’s Insight
The key to this dish is balancing flavors and textures, so don't be afraid to experiment with the ingredients.
Notes
Be sure to drain and rinse the jackfruit well before cooking to remove any bitterness.