Does life get more exciting than Mexican food? Especially when we're talking about vegan tacos? And, when tequila may or may not be involved? We didn't think so. While you may think of the crunchy variety, there are actually a few different taco variations and we bring to you today a supremely good soft taco recipe.
The flavours in this jackfruit pibil tacos recipe are derived from the Yucatán, where the regional cuisine has hints of origins from the Caribbean, ancient Maya and even Europe. It's safe to say that the vibrant flavours in this recipe will win you, your friends and your family over big time. So keep scrolling for a smokin' hot, yet fresh and zesty recipe, then for more food inspiration, our hub can help.
- With special thanks to Gousto for sharing this recipe.
What does pibil mean?
Pibil, is actually a Mayan word which means that something is cooked underground. This is usually to describe the classic pibil dish usually created with pork, but of course, we have a vegan version here. Intrigued? Keep reading to see how you can cook pibil tacos.
Vegan tacos recipe
Smoky, a little spicy, tart and fresh, these rich pibil tacos have absolutely everything going on for a flavour sensation.
Prep time: 25 min
- 1 orange
- 1 lime
- 6 tortilla wraps
- 1tsp smoked paprika
- 1tsp dried oregano
- 5g fresh coriander
- 25g agave nectar
- 15ml soy sauce
- 16g tomato paste
- 15g fried onions
- 140g picked red cabbage
- 15g artichoke paste
- 565g (canned) jackfruit
- Extra Virgin Olive Oil
1. Preheat your oven to 180°C/ 160°C (fan)/ 350°F/ Gas 4.
2. Mix the artichoke and tomato paste with the paprika, oregano, agave, soy, juice of the orange and half the lime with 2 tbsp olive oil together in a large bowl, stir until well combined and this is the pibil marinade.
3. Drain the jackfruit and tear it into small pieces before adding it to the marinade and mixing thoroughly.
4. Heat a large, wide pan on a medium heat and add the marinated jackfruit, cooking it for 8 minutes or so, breaking it up gently with a spoon as you go to give it that lovely pulled (pork) texture.
5. Chop the coriander, warm the tortillas for 2-3 minutes in the oven and cut the rest of the lime into wedges.
6. It's then simply a case of topping your warmed tortillas with the pulled jackfruit mixture and adding some pickled red cabbage to the mix before, garnishing with the coriander, fried onions and wedge of lime. Buen provecho!
Top tip: a little dollop of sour cream on the top will make this recipe even more indulgent.