Spicy Gochujang Jackfruit Tacos with Sesame Slaw

These fusion tacos combine the bold heat of Korean gochujang with tender jackfruit for a plant-based twist. The sesame slaw adds crunch and brightness, balancing the spicy-sweet glaze. A quick, protein-packed meal that’s as vibrant as it is flavorful.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 2 cans young jackfruit (in water), drained and shredded
• 3 tbsp gochujang paste
• 2 tbsp maple syrup
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 cups shredded purple cabbage
• 1 grated carrot
• 1 tbsp toasted sesame seeds
• 8 small corn tortillas
• Fresh cilantro and lime wedges for garnish

Instructions

1. Mix gochujang, maple syrup, soy sauce, and rice vinegar in a bowl.
2. Heat sesame oil in a pan over medium heat. Add jackfruit and cook for 5 minutes.
3. Pour sauce over jackfruit and stir until caramelized (7-8 minutes).
4. Combine cabbage, carrot, and sesame seeds in a bowl for the slaw.
5. Char tortillas lightly in a dry skillet.
6. Assemble tacos: jackfruit first, then slaw.
7. Garnish with cilantro and lime.
8. Serve immediately with extra gochujang on the side.

Chef's Note

For extra crispiness, air-fry the jackfruit for 3-4 minutes after sautéing.

Make-Ahead Tips

Store jackfruit and slaw separately in airtight containers for up to 2 days.

Substitutions

Use tempeh instead of jackfruit for a nuttier texture.