Vegan Shredded “Beef” Tacos with Mango Salsa

Tastes illegal.

Table of contents

About this Recipe

Sometimes, the best recipes come from a mix of convenience and craving. I made this because I wanted something rich, flavorful, and satisfying without the heaviness of meat. Jackfruit and mushrooms create an incredible shredded texture, while black beans bring in protein and heartiness. It’s a simple dish with everyday ingredients, quick prep, and minimal cleanup. Plus, it’s packed with fiber, antioxidants, and plant-based goodness, making it a meal you can feel good about. If you love tacos but want something fresher and kinder, this is your perfect go-to recipe.

Step-by-step short instructions (Filling)

Ingredient Notes – Tacos Filling

Jackfruit: A superstar in plant-based cooking, young green jackfruit has a stringy texture that mimics shredded meat beautifully. When cooked with seasonings, it soaks up flavors effortlessly. Be sure to drain and press out excess moisture for the best texture.

Black Beans: A powerhouse of protein, fiber, and iron, black beans add heartiness and nutrition. They balance the dish with their creamy texture and subtle earthiness.

King Oyster Mushrooms: These mushrooms have thick, meaty stems that shred easily into long, tender strips, giving an authentic pulled “beef” feel. Their umami depth enhances the overall flavor.

Tomato: Adds juiciness and a fresh, slightly tangy contrast to the rich, smoky filling.

Tamari: A gluten-free alternative to soy sauce, tamari deepens the dish with a salty, savory umami boost.

Vegan Cream Cheese: Adds a creamy layer that balances the bold flavors, making the tacos extra indulgent.

Step-by-step short instructions (Mango Salsa)

Ingredient Notes – Mango Salsa

Mango: Sweet and juicy, mango adds a tropical freshness that complements the savory taco filling.

Red Onion: Adds a crisp, slightly spicy crunch that balances the sweetness of the mango.

Cilantro: A fresh, herby kick that brightens the salsa. Use as much or as little as you like, replace with parsley if you’re a cilantro opponent.

Lime Juice: Brings acidity and tang, making the salsa pop with flavor.

Chili Pepper: Provides a kick of heat. Adjust based on your spice preference.

Recipe card with notes

Vegan Shredded “Beef” Tacos

Diana Kostrov

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.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Mexican

Servings 4 servings

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

1. You can substitute tamari with soy sauce, but be aware that soy sauce is saltier. Consider using low-sodium soy sauce if needed.
2. Add smoked paprika or chipotle powder (to the filling) for an extra smoky depth.
3. For a gluten-free option, use corn tortillas instead of flour tortillas.
4. If you prefer softer tacos, skip the baking step and serve them warm.
5. Leftover filling can be stored for up to 3 days and makes a great topping for rice bowls or nachos.

You may also like

Miso-gochujang Mac n’ Cheese Brown Lentil Soup Simplest Red Lentil Dal Vegan Butter ‘Chicken’ (Tofu Makhani)