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Vegan Chicken Taco Platter Recipe

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This recipe for Vegan Chicken Taco Platter, by , is from The Vegan Vibez Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Chef Snackington


2 20-ounces cans Jackfruit in water, drained, rinsed, and chopped, see instructions)
1 package of Follow Your Heart Pepper jack Vegan Cheese
1 sliced lettuce head
1 tablespoon Avocado Oil
1 Yellow Onion (sliced)
1 package of tri-color peppers
1 package of dried corn kernels
½ cup Water
½ Lime (juiced)
2 teaspoons Chili Powder
1 teaspoon Cumin
1 teaspoon Smoked Paprika
¼ teaspoon Salt
¼ teaspoon Badia Harlem Black Pepper
8 Taco Shells (hard or soft, gluten-free if preferred)
1 Avocado (sliced)
¼ Red Onion (thinly sliced)
¼ cup Cilantro (roughly chopped)
Lime Wedges

1. Drain the jackfruit and rinse well. Pat dry then season to taste using seasonings above or your favorites. Make sure you coat well with spices.
2. Chop your peppers and onions for your garnish and pico de gallo.
3. Peel ginger root and grate up.
4. Add the avocado oil to a medium heat frying pan with the jackfruit and sauté for about 7 to 10 minutes. Stirring often.
5. When done add to taco and assemble with assorted garnish and guacamole.

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