Vegan Pulled “Pork” Tacos with Lime Chili

Jackfruit is the great pretender of the plant kingdom. Shredded and simmered, it pulls apart just like slow-cooked pork, soaking up whatever flavour you give it.

Here we give it a lot of flavour. A savoury cumin-and-paprika base, a hit of soy, and a generous pour of bright, citrusy Lime Chili that wakes the whole thing up. Built on a crispy cheese-pull tortilla, these are the vegan tacos that win over people who swear they don't like vegan tacos.

Why this works

Lime Chili is our mild, salsa-verde-style sauce: fresh jalapeño, real lime, and cilantro. At 3/10 heat it adds zing without burning, which is exactly what taco night wants. Stir it into the jackfruit while it cooks, then drizzle more over the top. Grab a bottle of Lime Chili and it does most of the seasoning for you.

Tips and Variations

• No cheese pull? Use plain warm corn tortillas, or a vegan shredded cheese for the crispy edge.
• Make it hotter: add a few extra dashes of Lime Chili to the jackfruit, or finish with sliced fresh jalapeño.
• Meal prep: the jackfruit filling keeps 4 days in the fridge and reheats beautifully.
• Pair it: serve alongside our Mexican Tofu Tacos for a full taco spread.

Pro tip: Drain and squeeze the jackfruit well before shredding. Less water in means more flavour and a better texture.

If you make this, tag us at @litssauce. We love seeing it.

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Recipe Card: Vegan Pulled “Pork” Tacos with Lime Chili

Ingredients

• 2 cans young green jackfruit (in water or brine), drained and shredded
• 4 cloves garlic, minced
• 1 onion, finely chopped
• 1 tsp cumin
• 1 tsp smoked paprika
• 2 tbsp tomato paste
• 3 tbsp soy sauce
• 2-3 tbsp LITS Lime Chili hot sauce (or to taste)
• 1 cup shredded cheese (or vegan shredded cheese)
• 8 corn tortillas
• 2 avocados, sliced
• Fresh cilantro, chopped, to garnish
• Cilantro avocado sauce: 1 ripe avocado, 1/4 cup chopped cilantro, 1/4 cup plain (vegan) Greek yogurt, 1 tbsp lime juice, salt and pepper

Instructions

1. Cook the jackfruit. In a large skillet, sauté shredded jackfruit with the garlic and onion until the onions are translucent.
2. Season. Add cumin, smoked paprika, salt, and tomato paste. Mix well and cook a few minutes.
3. Sauce it. Pour in the soy sauce and LITS Lime Chili. Stir and adjust the heat to taste.
4. Make the cilantro avocado sauce. Blend the avocado, cilantro, yogurt, lime juice, salt, and pepper until thin and pourable.
5. Crisp the tortillas. In a hot pan, sprinkle shredded cheese in small circles. When it melts and turns golden at the edges, press a tortilla on top, let it adhere, then flip for the cheese-pull effect. Repeat.
6. Assemble. Layer jackfruit, avocado slices, and a little cilantro avocado sauce on each tortilla.
7. Finish and serve. Drizzle more Lime Chili over the top, garnish with cilantro, and serve immediately.

Lost in the Sauce is a Toronto-based flavour brand making small-batch hot sauces and sambal rooted in memory. Shop our sauces at lostinthesauce.ca.