Vegan Buffalo Chicken Tacos (Gluten-Free, Allergy-Free)
These super easy and healthy Vegan Buffalo "Chicken" Tacos are made with jackfruit! Pulled jackfruit loaded with spicy buffalo sauce, topped with crunchy veggies, dairy-free ranch and cheese, these gluten-free and allergy-free tacos are a fun and delicious recipe for your next taco night!
- Prep Time: 5 Minutes
- Cook Time: 5 Minutes
- Total Time: 10 minutes
- Yield: 6-10 Tacos 1x
- Category: Main
- Method: Stove-Top
- Cuisine: Mexican
Ingredients
Scale
For the Jackfruit:
- 2 20 oz Cans Jackfruit in Brine (drained)
- 1 Cup Buffalo Sauce (mild or hot)
- 1 TB Vegan/Allergy-Free Butter*
- Garlic Powder (to taste)
- Onion Powder (to taste)
Suggested Toppings:
- 8-10 Small Gluten-Free White Corn Tortillas**
- Shredded Lettuce (romaine or iceberg)
- Shredded Carrots (matchstick cut)
- Julienned Celery
- Cilantro (fresh or dried)
- Chopped Green Onion (or chives)
- Vegan Ranch, Sour Cream, or Unsweetened Plain Yogurt
- Vegan Cheddar Cheese Shreds
Instructions
For the Jackfruit:
- Grease a large saute pan with the vegan butter before adding the drained jackfruit to the pan. Before turning the heat on, shred the jackfruit with your fingers (or use two forks).
- Turn the heat on to low, add the garlic and onion powder to taste, then pour in the buffalo sauce.
- Mix everything together until the jackfruit is fully coated and warmed. Turn the heat off to serve.
Assemble the Tacos:
- Warm your tortillas according to package directions.
- Per each tortilla, add the warm shredded buffalo jackfruit first. Then add the shredded lettuce, carrots, and celery.
- Add a sprinkle of the vegan cheddar cheese shreds and drizzle on the ranch or sour cream.
- Finish it off with a sprinkle of cilantro and chopped green onion or chives.
Notes
*You don't need the butter, but it helps keep the pan greased and adds a nice buttery touch to the spicy jackfruit.
**See post for more tortilla suggestions.
Nutrition
- Serving Size: 2 Tacos
