Name: Crispy Jackfruit "Fish" Tacos with Chipotle Slaw
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 tacos
Cuisine: Mexican cuisine
Ingredients: 20 oz young green jackfruit (canned in brine, drained and rinsed); 1 tbsp nori flakes (crushed); 1 tsp old bay seasoning; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp smoked paprika; 0.25 tsp salt; 0.25 tsp black pepper; 0.5 cup all-purpose flour; 0.5 cup plant-based milk (unsweetened, such as almond milk); 1 cup panko breadcrumbs; 0.25 cup vegetable oil (for frying); 3 cup green cabbage (shredded); 1 cup red cabbage (shredded); 0.5 cup carrots (grated); 0.5 cup vegan mayonnaise; 1 pcs chipotle peppers in adobo (minced, plus 1 tsp adobo sauce); 2 tbsp lime juice (freshly squeezed); 1 tsp agave nectar; 0.25 tsp salt; 12 pcs corn tortillas (warmed); lime wedges (for serving); cilantro (fresh, chopped, for garnish)

A close-up of three vibrant vegan jackfruit 'fish' tacos presented on a rustic wooden board. Each taco is filled with crispy, golden-brown jackfruit, looking remarkably like fried fish, and topped generously with a creamy, colorful chipotle slaw featuring shredded red and green cabbage. Fresh green cilantro is sprinkled on top, and bright lime wedges add a pop of color alongside the tacos, suggest

Step into a world where plant-based innovation meets classic comfort food with these Crispy Jackfruit "Fish" Tacos with Chipotle Slaw. Originating from the vibrant streets of Mexico, fish tacos have long been a beloved dish, and we've re-imagined them for the modern, plant-forward kitchen. This recipe utilizes young green jackfruit, a remarkable tropical fruit known for its fibrous texture, which, when prepared correctly, incredibly mimics the flakiness of white fish. By infusing it with subtle oceanic notes from nori flakes and a blend of spices, then pan-frying to a crispy perfection, you achieve a meat substitute that will impress even the most discerning palate. Each "fish" fillet is then nestled into warm, soft corn tortillas, a staple of Mexican cuisine, providing the perfect edible vessel. The vibrant crunch of a homemade chipotle slaw, boasting a creamy, tangy, and subtly spicy kick from chipotle peppers in adobo, cuts through the richness and adds a layer of complexity. A final squeeze of fresh lime juice brightens every bite, tying all the flavors together for a harmonious symphony. These vegan fish tacos are not just a meal; they're an experience, offering a burst of coastal flavor, satisfying textures, and a joyful exploration of plant-based cooking. They are perfect for a festive weeknight dinner, a casual gathering, or a delicious way to explore healthy vegan options. Get ready to fall in love with your new favorite plant-based taco!

Preparation time: 25 min
Cooking time: 20 min
Total time: 45 min
Servings: 12

Recipe extras

CourseMain

ComplexityEasy

Units:

Scale:

Ingredients

Jackfruit "Fish"

20oz young green jackfruit(canned in brine, drained and rinsed)
1 tbsp nori flakes(crushed)
1 tsp old bay seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
1/4 tsp salt
1/4 tsp black pepper
1/2 cup all-purpose flour
1/2 cup plant-based milk(unsweetened, such as almond milk)
1 cup panko breadcrumbs
1/4 cup vegetable oil(for frying)

Chipotle Slaw

3 cup green cabbage(shredded)
1 cup red cabbage(shredded)
1/2 cup carrots(grated)
1/2 cup vegan mayonnaise
1 pc chipotle peppers in adobo(minced, plus 1 tsp adobo sauce)
2 tbsp lime juice(freshly squeezed)
1 tsp agave nectar
1/4 tsp salt

For Serving

12 pcs corn tortillas(warmed)
lime wedges(for serving)
cilantro(fresh, chopped, for garnish)

Rating:

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Instructions

Prepare the Jackfruit "Fish"

1Drain and thoroughly rinse the canned jackfruit. Use your hands to gently shred the jackfruit pieces, removing any tough core parts. Pat dry with paper towels to remove excess moisture.
2In a medium bowl, combine the shredded jackfruit with nori flakes, Old Bay seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well to ensure the jackfruit is evenly seasoned.
3Set up a dredging station: place the all-purpose flour in one shallow dish, the plant-based milk in another, and the panko breadcrumbs in a third.
4Take small clumps of seasoned jackfruit (about 2 tablespoons each) and shape them into 'fish' fillet shapes. Dredge each piece first in flour, then dip in plant-based milk, and finally coat generously in panko breadcrumbs, pressing gently to adhere.

Make the Chipotle Slaw

1In a large bowl, combine the shredded green cabbage, red cabbage, and grated carrots.
2In a small bowl, whisk together the vegan mayonnaise, minced chipotle peppers, adobo sauce, fresh lime juice, agave nectar, and salt until smooth. Taste and adjust seasoning or heat level as desired.
3Pour the dressing over the cabbage mixture and toss well to coat. Refrigerate until ready to serve to allow flavors to meld.

Cook and Assemble Tacos

1Heat vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the breaded jackfruit pieces in a single layer, being careful not to overcrowd the pan. You may need to work in batches.
2Fry for 3-4 minutes per side, or until golden brown and crispy. Transfer the cooked jackfruit to a plate lined with paper towels to drain any excess oil.
3Warm the corn tortillas according to package directions (microwave, dry skillet, or oven).
4To assemble, place a generous amount of chipotle slaw into each warm tortilla. Top with 2-3 pieces of crispy jackfruit 'fish'. Garnish with fresh cilantro and a squeeze of fresh lime juice. Serve immediately.

Instructions

Prepare the Jackfruit "Fish"

1Drain and thoroughly rinse the canned jackfruit. Use your hands to gently shred the jackfruit pieces, removing any tough core parts. Pat dry with paper towels to remove excess moisture.
2In a medium bowl, combine the shredded jackfruit with nori flakes, Old Bay seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well to ensure the jackfruit is evenly seasoned.
3Set up a dredging station: place the all-purpose flour in one shallow dish, the plant-based milk in another, and the panko breadcrumbs in a third.
4Take small clumps of seasoned jackfruit (about 2 tablespoons each) and shape them into 'fish' fillet shapes. Dredge each piece first in flour, then dip in plant-based milk, and finally coat generously in panko breadcrumbs, pressing gently to adhere.

Make the Chipotle Slaw

1In a large bowl, combine the shredded green cabbage, red cabbage, and grated carrots.
2In a small bowl, whisk together the vegan mayonnaise, minced chipotle peppers, adobo sauce, fresh lime juice, agave nectar, and salt until smooth. Taste and adjust seasoning or heat level as desired.
3Pour the dressing over the cabbage mixture and toss well to coat. Refrigerate until ready to serve to allow flavors to meld.

Cook and Assemble Tacos

1Heat vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the breaded jackfruit pieces in a single layer, being careful not to overcrowd the pan. You may need to work in batches.
2Fry for 3-4 minutes per side, or until golden brown and crispy. Transfer the cooked jackfruit to a plate lined with paper towels to drain any excess oil.
3Warm the corn tortillas according to package directions (microwave, dry skillet, or oven).
4To assemble, place a generous amount of chipotle slaw into each warm tortilla. Top with 2-3 pieces of crispy jackfruit 'fish'. Garnish with fresh cilantro and a squeeze of fresh lime juice. Serve immediately.

Nutrition Information

Calories: 351 kcal
Protein: 8 g
Fat: 16 g
Carbs: 45 g

Nutrient	Per serving
Calories	351 kcal
Protein	8 g
Fat	16 g
Carbs	45 g

Tips

Ensure jackfruit is very dry after rinsing to achieve maximum crispiness. Patting it well helps the breading adhere better.
Don't overcrowd the pan when frying the jackfruit; this ensures even cooking and prevents steaming, which can lead to soggy results.
Serve the tacos immediately after assembly to enjoy the warmth of the tortillas and the crispiness of the jackfruit 'fish'.