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Cajun Jackfruit Taco Bowls

main meals recipes Jun 22, 2022
Cajun Jackfruit Taco Bowls

 

This cajun inspired plant-based taco salad is a fiesta in a bowl! I've taken crispy jackfruit and spiced it up with onions, bell peppers, lime juice and cajun seasoning for nothing but YUM! It gets piled into a homemade flour tortilla bowl, along with cabbage, refried beans and hot sauce for a Taco Tuesday meal that you can eat al fresco with margaritas on a warm, summer weeknight in less than 30 minutes when you batch cook the Cajun Jackfruit on the weekend.

 

 

Recipe Tips

Be sure to include the Cajun Jackfruit in your batch cooking plan to speed up the prep / cook time in this recipe. Instead of shredding red cabbage, buy a store-bought coleslaw mix for extra crunch. Refried beans taste just fine in these taco bowls, but change it up with refried black beans for something a little extra!

 
Serving Suggestions

Margaritas, chips, guac and of homemade salsa options in our Member Library, of course! Not a member? Try us for $1 here.

 

 
Cajun Jackfruit Taco Bowls

Prep time:10  minutes | Cook time: 10 minutes

Serves 4

 

Ingredients:

4 flour tortillas

4 cups Cajun Shredded Jackfruit (see recipe below)

1 14-5-oz can refried black beans

2 cups shredded red cabbage

½ cup cilantro leaves

hot sauce or salsa, to serve

2 limes, cut into wedges

 

Directions:

  1. Preheat the oven to 350°F.
  2. Arrange 4 soup sized bowls on two baking sheets. Brush the tortillas lightly with olive oil and place a tortilla inside each bowl. Place another bowl on top of the tortilla and arrange it so that it presses the tortilla into shape in the other bowl. Bake for 10 minutes. Turn off the oven and let sit for 5 minutes to get crispy.
  3. Meanwhile, in a large skillet, reheat the Cajun Shredded Jackfruit and in a small saucepan, heat the refried black beans.
  4. Remove the tortillas from the bowls and place on individual plates. Divide the cabbage among each of the tortilla bowls, followed by refried black beans, Cajun Shredded Jackfruit, cilantro and hot sauce or salsa. Serve with the lime wedges.

 

Gluten Allergy? Use gluten-free tortillas or omit the shell and serve with gluten-free corn tortilla chips.

 

Spoiler Alert: Cajun Jackfruit Taco Bowls are best eaten when served. 

 

For non vegans: Replace the jackfruit with Cajun spiced shredded beef or chicken.

 

Cajun Shredded Jackfruit

Prep time: 10 minutes | Cook time: 25 minutes

Makes 4 cups

 

Ingredients:

1 can jackfruit, drained

1 Tbsp olive or canola oil (optional)

1 stalks celery, chopped

4 cloves garlic, minced

1 small yellow onion, sliced

1 green bell pepper, sliced

14.5-oz can tomatoes, with juices

1 Tbsp tomato paste

3 Tbsp Cajun seasoning

1 Tbsp cumin

1 Tbsp smoked paprika

1 tsp salt

1 tsp freshly ground black pepper

juice of 1 lime

2 Tbsp maple syrup

 

Directions:

  1. Preheat the oven to 400°F.
  2. Shred the jackfruit with a fork or your fingers and spread out on a baking sheet lined with parchment paper or a silpat mat. Bake for 10 minutes until slightly crispy.
  3. Meanwhile, in a large skillet over medium heat, add the oil (optional). Add the celery, garlic, onion, bell pepper, tomatoes and tomato paste. Cook for about 5 minutes until the celery and onion have softened. 
  4. Stir in the jackfruit. Add the Cajun seasoning, cumin, smoked paprika, salt, pepper, lime juice and maple syrup. Cook on medium-low for another 10 minutes until jackfruit. Increase the heat and cook for another 3 minutes to add more texture to the jackfruit.

 

Spoiler Alert: Cajun Shredded Jackfruit will stay fresh in an air-tight container in the refrigerator for 4 days.

 

Batch it up! Cajun Shredded Jackfruit will stay fresh in an air-tight container in the freezer for a month. To reheat, place in a heated skillet and add water if needed to moisten.

 

 
More Taco Filling Recipes:

 

 

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