Instant Pot Jamaican Jerk Jackfruit Tacos Recipe

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Mango-Avocado Salsa

• 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 1½ limes
• 1/2 cup loosely packed fresh cilantro, finely chopped Kosher salt and freshly cracked black pepper to taste

Jackfruit

• 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
• 1 1/2 -inch piece fresh ginger, grated or minced
• 1 habanero or Scotch bonnet pepper, seeded and minced use 1/2 pepper for less heat or substitute serrano/jalapeño

Seasoning

• 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 1½ limes
• 1/2 teaspoon liquid smoke (optional)
• 1/2 cup water

Jamaican Jerk Spices

• 1 1/2 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

For serving

• 12 corn tortillas
• Vegan sour cream (optional)

• Make the mango-avocado salsa: In a medium bowl, gently combine mango, avocado, red onion, cucumber, orange juice, lime juice, and cilantro. Season with salt and pepper to taste. Preparing the salsa ahead lets the flavors meld, but you can make it while the jackfruit cooks.
• Prepare the jackfruit: Drain and rinse the canned jackfruit, shake off excess water, remove any tough cores, and pull the pieces apart with your fingers until it resembles shredded pork.
• Select the Sauté setting on the Instant Pot and add the oil once hot. When the display reads “HOT,” add the scallions and cook 1–2 minutes until browned. Add garlic, ginger, and the minced chile and cook 1 minute, stirring frequently.
• Add all Jamaican jerk spices, stirring to coat. Cook 30 seconds, stirring constantly, until very fragrant. Press Cancel.
• Stir in shredded jackfruit, coconut sugar, tomato paste, tamari, lime juice, and liquid smoke (if using). Add 1/2 cup water and mix.
• Secure the lid and set the pressure release to Sealing. Select Pressure Cook (High) for 4 minutes.
• After the cook time, allow a natural pressure release. Open the pot, stir well, and transfer the jackfruit to a serving bowl.
• To serve: Warm tortillas over an open flame or skillet until small brown spots form, flipping after 30–45 seconds and cooking another 15–30 seconds. Keep them warm wrapped in a towel or foil. Serve jackfruit in tortillas with mango-avocado salsa and optional vegan sour cream.

Nutrition

Nutrition information is automatically calculated and should be used as an approximation.