In my last post on BBQ Jackfruit Sandwiches, I mentioned how interesting and versatile jackfruit is. Lately it’s been popular in the vegan cooking space because it’s texture is a lot like pulled pork. Although you can buy it fresh, I’d recommend getting it canned (make sure its in water on brine) from an Asian grocery store or other places like Trader Joes. Mild in flavor, here, I’ve combined it with some traditionally Mexican flavors to make these yummy tacos. They’re so easy to pull together for an easy weeknight meal.
You can season the jackfruit ahead of time and let it sit and absorb the flavors in the fridge for hours or overnight. Or, you can season and cook a whole batch in advance and pull it out of the fridge, as needed, for a quick meal. Sometimes I keep my tacos simple–lettuce, chopped tomatoes, and salsa or some kind of hot sauce. Other times I add lots of other toppings like avocados, radishes, jalapeños, chili-lime rice, black beans, cilantro, etc. Basically you can serve them with a variety of fillings and toppings as part of a taco bar. Really, you can’t go wrong! You could even use this jackfruit recipe to make a taco salad or layer it on top of tortilla chips, cilantro-lime rice, or a tostado and top with salad ingredients and salsa. Again, it’s versatile and so easy that you can’t go wrong. Enjoy!
Shredded Jackfruit Tacos
Makes 6-8 tacos
One can (20-ounce) of green jackfruit (in water or brine)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt, or to taste
1/2 teaspoon sweet paprika
1/4 teaspoon black pepper
1/4 teaspoon chili powder (more if you like spicy)
1/4 teaspoon epazote or oregano
1 tablespoon olive oil, optional (can dry sauté instead)
1 small onion, diced
4-6 cloves garlic, minced
1/2 cup vegetable stock or water
one lime, juiced
Rinse and drain the jackfruit well. Place in a large bowl. Add the spices (cumin-oregano). Using a fork or wooden spoon, combine well and shred the jackfruit. Allow the jackfruit to sit and absorb the flavors for up to an hour or longer before cooking.
In a large sauce pan, heat onions in olive oil and cook until translucent. Add garlic, then jackfruit and cook until it starts to stick a bit. Add vegetable stock or water and continue cook while also continuing to shred the jackfruit. Stir and cook until the liquid has evaporated, about 5-10 minutes. Stir in lime juice. Taste and adjust for salt. Serve with whole grain tortillas, salsa and toppings of your choice.