Fall or Thanksgiving Jackfruit Tacos
These fall-tastic jackfruit tacos are just what you need to get you through the holiday weekend. Make from scratch, or use leftover veggies and cranberry sauce from your Thanksgiving dinner.
We partnered with The Real Coconut to bring you this delicious Fall-inspired taco recipe made with Edward & Sons Unseasoned Young Jackfruit Pieces!
Real Coconut Turmeric & Cumin Coconut Flour Tortillas pack this taco recipe with so much flavor that you will be blown away by the fall flavor bomb of amazingness in your mouth!
Ingredients
Roasted Vegetables:
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8oz butternut squash, cubed
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6oz Brussels Sprouts, cleaned and halved
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1 Tbsp olive oil
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2-3 tsp maple syrup
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½ tsp ground cumin
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½ tsp ground cinnamon
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2 tsp balsamic vinegar
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Pinch of salt
Jackfruit:
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1 tsp ground cumin
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½ tsp paprika
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¼ tsp salt
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¼ tsp chili powder, or to taste
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½ tsp onion powder
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½ tsp garlic powder
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1 Tbsp tomato paste
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¼ cup vegetable stock or water
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Pinch of salt and pepper.
Tacos:
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Cranberry sauce (a great way to use leftover sauce from Thanksgiving).
Instructions
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Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Toss the vegetables with oil, maple syrup, spices, vinegar, and salt. Spread out evenly across the baking sheet and roast for about 30 minutes, tossing everything halfway. Set aside when done.
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Meanwhile, cook the jackfruit according to the package directions. Once cooked, add the remaining jackfruit ingredients to the pan with jackfruit and toss to combine. Simmer until the liquid has been absorbed.
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Layer your tacos with jackfruit, roasted veggies, and top with some cranberry sauce!
Sounds delicious. I will use whole wheat tortillas since the link to Real Coconut Turmeric & Cumin Coconut Flour Tortillas does not work. Thanks.
Thanks Sherry! We fixed the link so it should work now, but whole wheat tortillas will work just the same!