November 09, 2020 1 min read


Crunchy and flavourful with all the right amount of textures, these vegan tacos will leave you wanting for more. Complete this dish with a squeeze of lime and a spicy sauce on the side. Delish!

    • 5 Taco Shells
    • 200 g Young Jackfruit cleansed, rinsed and chopped
    • 2 tbsp Coconut Oil
    • 1 Yellow Onion sliced
    • 3 cloves Garlic minced
    • 1/2 tsp Ginger Powder
    • 1/2 tbsp Chili Flakes
    • 1/2 tbsp Smoked Paprika
    • 1 tbsp Curry Powder
    • 1 tsp Cumin
    • 1 tbsp Brown Sugar
    • 1/4 tsp Salt
    • 1 Lime juiced
    • 1/2 cup Water
    • 1 pack Cherry Tomatoes
    • Lime Wedges as needed
    • 1/2 cup Carrot shredded
    • 1/2 cup Purple Cabbage chopped
    • 1/2 cup Corn Kernels
    1. Add in the garlic and onion, sauté till soft and brown.
    2. Add In the chopped jackfruit, ginger powder, chilli flakes, smoked paprika, cumin powder, curry powder, salt, brown sugar and water.
    3. Cook in a very low flame till the jackfruit turn soft and tender. Once the jackfruit cooked, use fork to shred the jackfruit.
    4. If the jackfruit still watery, just cook a little longer until it thickens. Remove from heat and set aside.
    5. Warm the tacos according to the package directions.
    6. Place the lettuce then adding in a scoop of jackfruit and topped with corns, carrots, purple cabbages, mints and a squeeze of lime juice. Finally serve while it’s still hot.


    Moon Lai has been adopting a plant-based diet and shares the recipe with her follower over on her Instagram Account and YouTube Channel. Follow her plant-based journey through the links below:

    Instagram: @foodpassionical

    YouTube: FoodPassionical