This recipe is an exclusive from Nisha Vora’s, the blogger behind rainbowplantlife.com, brand-new cookbook The Vegan Instant Pot Cookbook. The book is a fantastic resource for vegans and Instant Pot lovers alike. Click here to watch the video version of this recipe on our IGTV channel.
“This recipe for Jamaican Jerk Jackfruit Tacos is one of my favorites in the book for a few reasons. For one, it’s unique. Sure, jackfruit isn’t a brand new ingredient on the vegan scene, but there aren’t very many Instant Pot recipes for jackfruit and there are very few if any Jamaican Jerk jackfruit recipes out there!
Second, it’s incredibly flavorful and well-balanced. In my cookbook (and with my recipes, in general), I strive to balance flavors in a harmonious way. In this recipe, the jackfruit is spicy (thanks to the habanero pepper and cayenne pepper) and smoky (thanks to the liquid smoke), so it needs a cooling balance. That’s where the mango avocado salsa comes in! It’s so refreshing and cooling and creamy, making it the perfect complement to the jackfruit.
Finally, this recipe is really easy to make. Just sauté a few aromatics in the Instant Pot, toss in the canned and shredded jackfruit with some seasonings, and let the Instant Pot do its magic! And for the salsa, it’s as easy as combining a few diced ingredients!
If you are sensitive to spicy food, I recommend not using the whole habanero pepper, which is very spicy. If you can tolerate moderate spiciness, you can use half or even just 1/4 of the pepper. If you are very sensitive to spicy food, I recommend using a less spicy pepper, such as a serrano pepper or a jalapeño (jalapeños are the least spicy).
And finally, I highly recommend flame grilling your tortillas! It adds a nice textural dimension and slight smoky taste to the tacos!” – Nisha Vora
- 2 cups peeled and diced mango (about 2 medium)
- 1 medium ripe avocado, diced
- 3⁄4 cup diced red onion
- 1⁄2 cup diced cucumber
- 3 tablespoons fresh orange juice
- 3 tablespoons fresh lime juice (about 11⁄2 limes)
- 1⁄2 cup loosely packed fresh cilantro, finely chopped Kosher salt and freshly cracked black pepper
- 2 (20-ounce) cans jackfruit in brine or water
- 2 tablespoons grapeseed oil or other neutral cooking oil
- 6 scallions (white and light-green parts only), sliced
- 4 garlic cloves, minced
- 11⁄2-inch piece fresh ginger, grated or minced
- 1 habanero or Scotch bonnet pepper, seeded and minced (use only 1⁄2 pepper for less heat or substitute with a milder pepper such as serrano or jalapeño)
- Jamaican Jerk Seasoning, store-bought or homemade (recipe follows)
- 2 tablespoons coconut sugar, coconut nectar, or agave nectar
- 2 tablespoons tomato paste
- 1⁄4 cup reduced-sodium tamari or soy sauce
- 3 tablespoons fresh lime juice (about 11⁄2 limes)
- 1⁄2 teaspoon liquid smoke (optional)
- 1/2 cup water
JAMAICAN JERK SEASONING
- 11⁄2 teaspoons onion powder
- 1 teaspoon sweet or hot paprika
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon dried thyme
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon ground cumin
- 1⁄4 to 1⁄2 teaspoon cayenne pepper, to taste
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon freshly grated or ground nutmeg
- 12 corn tortillas
- Vegan sour cream (optional)
- Make the mango-avocado salsa: In a medium bowl, combine the mango, avocado, onion, cucumber, orange juice, lime juice, and cilantro and mix gently. Season to taste with salt and pepper. (Preparing the salsa in advance gives it some time to marinate and will deepen the flavor, but you can also make it while the jackfruit pressure cooks.)
- Prepare the jackfruit: Drain the canned jackfruit and lightly rinse under water, shaking off excess water. Use your fingers to remove any thick cores and pull the pieces apart so that it resembles shredded pork.
- Select the Sauté setting on the Instant Pot and, after a few minutes, add the oil. Once the display reads “HOT,” add the scallions and cook until browned, 1 to 2 minutes. Add the garlic, ginger, and chile pepper and cook for 1 minute, stirring frequently to prevent burning.
- Add all of the Jamaican jerk seasoning, stir to coat, and cook for 30 seconds, stirring constantly, until very fragrant. Select the Cancel setting.
- Add the shredded jackfruit, along with the coconut sugar, tomato paste, tamari, lime juice, and liquid smoke (if using). Stir well. Pour in 1⁄2 cup water and mix again.
- Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 4 minutes.
- Once the 4-minute timer has completed and beeps, allow a natural pressure release. Open the pot and stir well. Transfer the jackfruit to a serving bowl.
- To serve: Heat the tortillas over an open flame (I place them directly on the burner of my gas stove) and use tongs to ip them after 30 to 45 seconds or when small brown spots appear, and cook for another 15 to 30 seconds. Stack them in a clean kitchen towel or in foil to keep them warm.
- Serve the jackfruit with the warmed corn tortillas, mango avocado salsa, and vegan sour cream (if using)
This recipe is from Nisha Vora’s cookbook The Vegan Instant Pot Cookbook.
Keywords: Instant Pot, Vegan
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