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Jackfruit Shwarma Tacos with Cucumber, Tomatoes and Yogurt Sauce

Chef Makini Howell teaches us how to make Jackfruit Shawarma Tacos with Cucumber, Tomatoes and Yogurt Sauce. This bright and satisfying dish is perfect for a weeknight dinner– featuring a delightful spice blend and canned jackfruit. Every month on King 5 Evening, Chef Makini Howell demonstrates how to recreate traditional dishes without animal products.
Author: Makini Howell

Ingredients

Shawarma Paste

  • 2 tbsp Chopped garlic
  • 1/2 Yellow onion diced
  • 6 tbsp Olive oil
  • 2 tbsp Ground Cumin
  • 2 tbsp Ground Coriander
  • 1 tbsp Sumac
  • 1 tsp Paprika
  • 1 tsp Turmeric
  • 1 tsp Allspice
  • 1 tsp Ground ginger
  • 1/2 tsp Cinnamon
  • 1/2 tsp Cardamom
  • 2 1/2 tsp Salt

Jackfruit

  • Shawarma paste
  • 2 20oz can Jackfruit canola or  vegetable oil
  • 1/2 cup  Cup veg stock or water
  • Salt and pepper to taste

Tahini Yogurt Sauce

  • 3 cups Unsweetened coconut yogurt
  • 3/4 cup Finely chopped fresh cilantro
  • 1/2 cup Finely chopped yellow onions
  • 1/4 cup Finely chopped fresh mint
  • 1/4 cup Extra virgin olive oil
  • 1/2 cup Tahini
  • 2 tbsp Lemon juice
  • 1 tbsp Finely chopped garlic
  • Sea salt to taste

Tacos

  • Taco shells, hard or soft (gluten-free if preferred)
  • 1 Medium tomatoes (Diced)
  • 1 English (or 3 persian) cucumber(s) (Diced)
  • 1/2 cup Chopped cilantro and green onion mixed (For garnish)
  • 2 Limes cut into wedges
  • 1 cup Tahini Yogurt Sauce

Instructions

Shawarma Paste

  • Combine all ingredients in a bowl.

Tahini Yogurt Sauce

  • Combine all ingredients in a bowl and mix until well incorporated

Jackfruit

  • Drain the can of jackfruit, and use a potato masher to break up the jackfruit.
  • Heat the oil in a large skillet over medium-high heat. When hot, add the shawarma paste and sauté for about 5 minutes until the onions have softened and begin to brown.
  • Add the chopped jackfruit,  and saute until starting to brown, add stock to the pot and cover. Reduce heat and let it simmer until the jackfruit softens slightly, and about 1/2 of the liquid is absorbed. About 5 minutes.
  • Now take a potato masher, and smash all the jackfruit up to get that shredded texture. If you find it a bit wet, just cook a little longer. If you find it a little dry, just add a splash more vegetable stock.

To Assemble Tacos

  • Warm the taco shells according to the package directions. When warmed, add a scoop of the jackfruit, and top with a dollop of yogurt sauce, tomatoes, cucumber and chopped fresh herbs sprinkle with a tiny bit of salt and serve with lime wedges.

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