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Vegan Jackfruit Hard Tacos with Apple-Jicama Slaw

These vegan tacos get a double-dose of smoky flavor from canned chipotles en adobo and smoked paprika. You can substitute ½ teaspoon chipotle powder if you don’t have adobo, or skip it entirely. You can even substitute your favorite taco seasoning for all the spices (make sure to adjust the taste for salt). This recipe makes more slaw than you can fit in the tacos, all the better for passing it around as a side. Canned jackfruit can be found online or at Asian or health food stores. Be sure not to use jackfruit in syrup or brine.

Prep Time — 20 min
Cook Time — 25 min
Servings — 4
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Ingredients

2 cans young green jackfruit in water

1 teaspoon crushed garlic

3 tablespoons canola oil

2 tablespoons tomato paste

1 tablespoon maple syrup

1 tablespoon adobo sauce

1 tablespoon chili powder

1½ teaspoons salt

½ teaspoon smoked paprika

⅛ tablespoon cayenne pepper

½ jicama

1 Granny Smith apple

¼ cup sliced red onions

¼ cup chopped cilantro

½ lime

¾ teaspoon salt

½ teaspoon ground cumin

¼ black pepper

12 hard taco shells

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Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 425℉ on the Roast cook mode using the button below.

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Prepare the jackfruit

Place the jackfruit on a chopping board and pat dry with paper towels. Cut each piece into ½”-thick strips.

paper towels

chopping board

Mix the seasonings

In a medium bowl, combine the crushed garlic, oil, tomato paste, maple syrup, adobo sauce, chili powder, salt, smoked paprika and cayenne, if using. Whisk until smooth.

1 teaspoon crushed garlic

3 tablespoons canola oil

1 tablespoon maple syrup

2 tablespoons tomato paste

1 tablespoon adobo sauce

1 tablespoon chili powder

1½ teaspoons salt

½ teaspoon smoked paprika

⅛ tablespoon cayenne pepper

2 medium bowls

measuring spoons

whisk

Season the jackfruit

Add the pieces to the spices and mash with the back of a wooden spoon or a potato masher until the jackfruit looks a bit shredded. Mix well to coat the jackfruit in spices. Spread the jackfruit in an even layer on the June Pan

wooden spoon

June Pan

Roast the taco filling

Place the June Pan on the middle shelf of the June Oven. Roast 20 minutes, until the jackfruit is slightly crisped and browned on the edges. June will notify you when the jackfruit is ready. If desired, follow on-screen instructions to continue cooking.

Peel the jicama

While the jackfruit cooks, place the jicama half flat-side down on a chopping board. With a vegetable peeler or knife, remove the thick skin, carefully following the contours of the jicama with the blade. Discard the skin.

½ jicama

Cut the jicama

Cut the jicama into ¼”-thick slices. Lay several slices on top of each other and slice into ¼”-thick matchsticks. If the matchsticks are longer than 2”, cut in half crosswise to make shorter matchsticks. Repeat until all the jicama has been matchsticked. Transfer the matchsticks to a medium bowl.

Cut the apple

Place the base of the apple on the chopping board. To make the first cut, start with the knife blade slightly offset from the stem, about ¼”, and slice down. Repeat on the other 3 sides to core the apple (discard the core). Place the apple pieces flat-side down on the chopping board and cut into ¼”-thick slices. Lay several slices on top of each other and slice into ¼”-thick matchsticks. Repeat until the entire apple has been cut. Transfer the matchsticks to a medium bowl.

1 Granny Smith apple

Finish the slaw

Add the sliced onion to the slaw. Squeeze the juice from the lime half directly into the bowl. Add the chopped cilantro, cumin, salt and pepper. Toss to combine and set aside.

¼ black pepper

½ teaspoon ground cumin

¾ teaspoon salt

½ lime

¼ cup chopped cilantro

¼ cup sliced red onions

citrus juicer

Finish the taco filling and warm the taco shells

When June notifies you that the taco filling is ready, remove it from the June Oven. Cover loosely with foil to keep warm and set aside. Place taco shells on the June Pan. Transfer the June Pan to the middle shelf of the June Oven. Cook the taco shells until they are crisp and hot, about 3 minutes. June will notify you when to remove the taco shells.

12 hard taco shells

foil

June Pan

Assemble and serve

Assemble the tacos by scooping jackfruit filling into each tortilla shell. Top with the slaw and serve immediately with extra slaw on the side.

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