Vegan Shredded "Beef" Tacos
Juicy, savory, and packed with rich umami flavor. With a smoky jackfruit and mushroom filling, fresh mango salsa, and creamy guacamole, every bite is an explosion of taste and texture.
Equipment
- Wide pan - for frying the filling
Ingredients
- 1 can of jackfruit (400g - strained)
- 1 can black beans (400g - strained)
- 4 king oyster mushrooms
- 1 big tomato (cut in cubes)
- 1 stalk scallions
- 1/4 cup tamari (or soy sauce (see note 1))
- 1/4 cup tomato sauce
- 1 tbsp tomato paste
Others
- Tortillas / taco shells
- Vegan cream cheese
- Shredded vegan cheese
- Olive oil for frying
Mango Salsa
- 1 mango (small cubes)
- 1/2 small red onion (finely chopped)
- Cilantro (amount by taste, about 6 leaves – swap with parsley if you're a cilantro opponent)
- 3 limes (squeezed)
- 1/3-1/2 tsp salt
- 2 tbsp olive oil
- 1/2-1 chili pepper (chopped coarsely)
Guacamole
- 2 avocados
- Juice of 1 lemon
- 1/3 tsp salt
- Pepper to taste
Instructions
- Prepare the salsa - Mix all salsa ingredients in a bowl, ensuring everything is well coated in the lime juice and olive oil. Set aside to marinate.
- Shred the mushrooms - Use a fork to pull apart the stems into thin strands. Slice the caps thinly.
- Chop the scallions - Separate the white and green parts, slicing both into rings.
- Sauté the aromatics - Heat 2 tbsp olive oil in a wide pan over medium-high heat. Sauté the white part of the scallions for a minute.
- Cook the mushrooms - Add the shredded mushrooms to the pan and fry for 2 minutes, then sprinkle with half the spices.
- Add the jackfruit - Press the jackfruit pieces down with a spatula so they reach a similar texture to the mushrooms. Cook for 4 minutes.
- Combine the ingredients - Add the black beans, remaining spices, and tamari.
- Add the tomatoes - Stir in the cut tomatoes, tomato sauce, and tomato paste.
- Final mix - Add the green part of the scallions and cook for another 3 minutes before turning off the heat.
- Preheat the oven - Set to 200ºC/400ºF.
- Assemble the tacos - Spread vegan cream cheese on half of each tortilla, add the filling, top with shredded cheese, and fold in half. Place between two baking trays for extra crispiness and firmness.
- Bake - Cook for 10-15 minutes until golden and crispy.
- Prepare the guacamole - Mash the avocado with lemon juice, salt, and pepper.
- Serve - Plate the tacos with mango salsa and guacamole on the side.
Video
Notes
- You can substitute tamari with soy sauce, but be aware that soy sauce is saltier. Consider using low-sodium soy sauce if needed.
- Add smoked paprika or chipotle powder (to the filling) for an extra smoky depth.
- For a gluten-free option, use corn tortillas instead of flour tortillas.
- If you prefer softer tacos, skip the baking step and serve them warm.
- Leftover filling can be stored for up to 3 days and makes a great topping for rice bowls or nachos.