Jackfruit tacos, are here to up your taco-game with a delish vegan take on the original.
Jackfruit is an exotic fruit grown in tropical regions of the world. It is native to South India.
It is part of the Moraceae plant family, which also includes fig, mulberry and breadfruit. Jackfruit has a spiky outer skin and is green or yellow in color.
One unique aspect of jackfruit is its unusually large size. It is the largest tree fruit in the world and can reach up to 80 pounds (35 kg) in weight.
Jackfruit has a subtle sweet and fruity flavor. It has been said to taste similar to a combination of fruits, including apples, pineapples, mangoes and bananas.
Furthermore, jackfruit contains some of almost every vitamin and mineral that you need, as well as a decent amount of fiber.
One cup of sliced fruit provides the following nutrients:
- Calories: 155
- Carbs: 40 grams
- Fiber: 3 grams
- Protein: 3 grams
- Vitamin A: 10% of the RDI
- Vitamin C: 18% of the RDI
- Riboflavin: 11% of the RDI
- Magnesium: 15% of the RDI
- Potassium: 14% of the RDI
- Copper: 15% of the RDI
- Manganese: 16% of the RDI
- 2 cans (398 ml/14 oz) young jackfruit in water or brine (*not in syrup)
- 2 tbsp (30 ml) refined neutral tasting coconut oil
- 1 cup (250 ml) thinly sliced white onion
- 3 medium cloves of garlic, approx 4 tsp (20 ml) minced
- ½ tsp (2 ml) kosher salt
- 1 tbsp (15 ml) smoked paprika
- 1 tbsp (15 ml) chili powder
- 1 tbsp (15 ml) ground cumin
- 1 tbsp (15 ml) coconut sugar
- ⅔ c (160 ml) water
- 2 tbsp (30 ml) lime juice
- 1 tbsp (15 ml) tamari
- 1-2 chipotles in adobo sauce (add according to your preferred spice preference)
- 2-3 tsp (10-15ml) adobo sauce (add according to your preferred spice preference)
- freshly ground black pepper for seasoning
- corn tortillas
- avocado slices
- thinly sliced radishes
- thinly sliced green onion
- pickled jalapenos
- fresh cilantro
- fresh lime juice
- hot sauce
- Drain the 2 cans of jackfruit well, and transfer to cutting board.
- The jackfruit will have “core” pieces and softer aspects to each piece.
- Cut the hard core piece into small pieces, and leave the bigger, softer pieces as is.
- Rinse and let drain well.
- Meanwhile in a pot or dutch oven, heat the coconut oil over medium heat and add the onion and saute until just golden brown and soft.
- Add the garlic and saute for another minute or two until garlic is fragrant.
- Add the jackfruit, the salt, smoked paprika, chilli powder, cumin, coconut sugar, chipotles and adobo sauce, water, lime juice and tamari.
- Stir mixture together well, cover and let simmer for 20 min, stirring occasionally.
- As the jackfruit cook, use a wooden spoon and a fork to break the chunks and shred them into pulled pork texture.
- Adjust seasoning as needed, and add freshly ground black pepper.
- Serve with the suggested toppings or toppings of your choice on corn or flour tortillas.
Publisher’s Note: Carol Dudar is a Toronto based recipe developer and food stylist.