Craving something vibrant, flavorful, and completely plant-based? Look no further than these Chimichurri Jackfruit Tacos! Inspired by the zesty Argentinian sauce, chimichurri, and the ever-versatile jackfruit, this recipe brings together unexpected flavors in a taco that's both satisfying and incredibly delicious. I first had something similar at a food truck in Austin, Texas, and I’ve been hooked ever since. I wanted to recreate that experience at home, and after a few tries, I think I’ve nailed it! This dish is perfect for a quick weeknight dinner, a fun weekend gathering, or anyone looking to explore the world of plant-based cuisine.
Jackfruit, often hailed as a vegan sensation, transforms into a savory, 'pulled pork'-like filling when cooked and seasoned right. It soaks up all the incredible flavors of the spice rub, and searing it in a hot skillet gives it a satisfyingly crispy texture. Paired with the bright, herbaceous chimichurri, it's a match made in taco heaven! Forget what you think you know about vegan tacos; these are anything but bland. They're a party in your mouth, with every bite bursting with fresh, exciting flavors. Even my skeptical, meat-loving friends rave about them! Honestly, I’ve never seen them so enthusiastic about a vegan dish, which, let's be real, is a huge win!
Whether you're a seasoned vegan, a curious omnivore, or somewhere in between, these Chimichurri Jackfruit Tacos are a must-try. They're easy to make, packed with nutrients, and guaranteed to impress. So, grab your skillet, gather your ingredients, and let's get cooking! Who knows, this might just become your new favorite taco recipe. I know it is for me. There's just something about the combination of textures and flavors that I find so addictive. Maybe it's the crispy jackfruit, or perhaps it's the zingy chimichurri. Whatever it is, I can’t get enough! I even had them for breakfast this morning…don't judge me!
Required Equipments
- Large Bowl
- Food Processor or Blender
- Cast Iron Skillet
- Tongs
- Cutting Board
- Chef's Knife
Chimichurri Jackfruit Tacos: Plant Based Argentinian: Frequently Asked Questions
Chimichurri Jackfruit Tacos: Plant Based Argentinian
These Chimichurri Jackfruit Tacos are a vibrant and flavorful plant-based meal. Tender, seasoned jackfruit is topped with a zesty Argentinian chimichurri sauce, creating a delicious and satisfying taco experience.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 7 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Drain and Rinse the Jackfruit: Open the cans of young green jackfruit and drain them well. Rinse the jackfruit thoroughly under cold water to remove any brine or residue. Squeeze out any excess moisture. This step is crucial for achieving the right texture.
- Shred the Jackfruit: Using your hands, shred the jackfruit into smaller pieces. Discard the tough core pieces. The texture should resemble pulled pork.
- Prepare the Spice Rub: In a small bowl, combine the smoked paprika, cumin, garlic powder, onion powder, oregano, salt, and black pepper. Mix well to ensure all spices are evenly distributed.
- Season the Jackfruit: Place the shredded jackfruit in a large bowl and sprinkle the spice rub over it. Toss to coat the jackfruit evenly, making sure every piece is seasoned. This is where the flavor party starts!
- Sear the Jackfruit: Heat the olive oil in a large cast iron skillet over medium-high heat. Add the seasoned jackfruit to the skillet in a single layer. Sear for about 5-7 minutes per side, or until the jackfruit is browned and slightly crispy. This step is essential for developing a rich, savory flavor and great texture. If you overcrowd the pan, the jackfruit will steam instead of sear, so work in batches if necessary.
- Deglaze the Pan (Optional): If there are any browned bits stuck to the bottom of the pan after searing the jackfruit, deglaze the pan with a splash of vegetable broth or water. Scrape up the browned bits with a spatula and let the liquid reduce slightly. This adds extra flavor to the jackfruit. You might want to skip this if you're short on time, but trust me, it's worth the extra minute!
- Prepare the Chimichurri: While the jackfruit is cooking, prepare the chimichurri sauce. In a food processor or blender, combine the parsley, cilantro, oregano, garlic, red wine vinegar, olive oil, and red pepper flakes (if using). Pulse until the herbs are finely chopped and the mixture is well combined but still has some texture. Season with salt and pepper to taste. If you don't have a food processor, you can finely chop the herbs by hand and mix them with the other ingredients in a bowl. It requires a bit more elbow grease, but the result will be just as delicious!
- Warm the Tortillas: Warm the tortillas according to package instructions. You can warm them in a dry skillet, in the microwave, or over an open flame for a slightly charred flavor. Warming the tortillas makes them more pliable and prevents them from tearing.
- Assemble the Tacos: Fill each tortilla with the seared jackfruit and top generously with the chimichurri sauce. Add any additional toppings you like, such as diced onions, chopped tomatoes, or avocado slices.
- Serve and Enjoy: Serve the chimichurri jackfruit tacos immediately. They're best enjoyed fresh, while the jackfruit is still warm and the chimichurri is vibrant.
📝 Notes
- For extra flavor, marinate the jackfruit with the spice rub for at least 30 minutes before cooking.
- Add a squeeze of lime juice to the chimichurri for extra zing.
🍎 Nutrition
Calories: 350 kcal
Protein: 10 g
Fat: 18 g
Carbohydrates: 40 g
Fiber: 8 g
Calcium: 80 mg
