Fish tacos, while delicious, are so 2018. Up your taco-game with a delish vegan take on the original. (serves 4)
- 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
Toppings for tacos
- 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, chili 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.