Jackfruit is a fantastic and crowd-pleasing ingredient with a fibrous texture and flesh that soaks up flavor brilliantly, but it can be hard to find. Try your local Asian supermarket and be sure to choose green jackfruit in water. These tacos are perfect finger food, combining tasty jackfruit with a Mexican combo of zingy salsa and creamy guacamole.
Recipe information
Yield
6 servings
Ingredients
Special Equipment
Preparation
Step 1
Tip the jackfruit into a sieve or colander to drain the excess water and pat the pieces down with a clean kitchen towel to dry them off | Cut into 1/4-inch strips and put to one side
Step 2
Peel and slice the onion and garlic very thinly | Warm the vegetable oil in the frying pan | Add the onion and garlic to the pan and stir with a wooden spoon until soft and translucent | Add the jackfruit, maple syrup, vegetable stock, and Tabasco sauce | Cut 1 of the limes in half and squeeze in the juice of one half, catching any seeds in your other hand | Stir until the jackfruit is well covered
Step 3
Put the lid on the pan, turn down the heat, and let it simmer for 7–10 minutes, stirring occasionally, until the liquid has been absorbed into the jackfruit | Take the lid off the pan and sprinkle in all the spices and the salt | Stir until the jackfruit pieces are well covered and taking on the color of the spices | Transfer the jackfruit pieces to a serving dish
Step 4
Slice the remaining limes into wedges and remove the leaves from the cilantro by running your thumb and forefinger from the top to the base of the stems (the leaves should easily come away), saving the stems for another recipe | Serve the taco shells, jackfruit, guacamole, salsa, lime wedges, and cilantro leaves on individual plates and let everyone build their own tacos
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Reviews (1)
Back to TopMade the jackfruit part almost exactly like the recipe except added a little more cumin and used water instead of vegetable broth (I forgot to get it at the store). It was really delicious and my vegan parents really enjoyed it. I used soft corn tortillas instead of hard and cooked them over the stove with no oil. I made guacamole with avocado, lime, salt and pepper and purchased tomatillo salsa from Trader Joes (in the cold section) along with making some quick pickled onions and radishes that were added to the top along with the cilantro. Would make again for sure. It had a nice subtle smokey flavor and the texture was a bit like pulled pork but a little softer. I even had my husband try one (we also made chicken tacos) and he really enjoyed it. Normally he doesn't like jackfruit. My mother even said she wasn't into jackfruit and really enjoyed the dish.
Anonymous
Ventura, CA
3/7/2019
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