JACKFRUIT TACOS

JACKFRUIT TACOS!

Jackfruit is probably my FAV tropical fruit! If I could, I would eat it everyday for the rest of my life haha. But unfortunately, it’s not always available in stores and it’s also a little bit on the more expensive side. Which makes sense, since Jackfruit is one of the biggest fruits in the world! It is huge! But the most amazing thing about this fruit, is that you can eat it ripe, as most people would do but you can also make amazing dishes with green jackfruit in cans, like these Tacos! The texture resembles pulled chicken or pork and therefore amazing for anyone that has a hard time letting go of meat. I actually made these exact Tacos for Christmas, when my mom was here and she absolutely loved it. In fact, she was hooked on Jackfruit afterwards, haha! So, when she went back to Switzerland, she immediately went to an Asian Supermarket to see if they were selling it. In northern countries like Switzerland you will most likely find Green Jackfruit sold in cans in Asian or Latin Supermarkets. But to eat the ripe Jackfruit, you will have to come to a tropical place, like Miami or Jamaica. Hihi! Enjoy the Recipe xx 

JACKFRUIT TACOS

Makes 2 Servings

Base

1 can of Green Jackfruit in Water

1 cup frozen Peas

1/2 cup frozen Edamame

1 can of Tomato Sauce

2 tbsp Coconut Aminos or Soy Sauce

1/2 red Onion, thinly sliced

1/2 tsp Sea Salt

1/2 tsp Garlic Powder

1 tsp Smoked Paprika

1 tsp Cumin

1 tsp Chili Powder

1 tbsp Coconut Sugar

2 tbsp Water

Juice of 1/2 a Lime

1/2 tsp Coconut Oi

Tahini Dressing

2 tbsp Tahini

Juice of 1/2 a Lime

2 tbsp Water

Pinch of Sea Salt

Pinch of Garlic Powder 

Toppings

Handful shredded Cabbage

Cilantro

Jalapeño

Corn Tortillas 

Instructions

  1. Using your fingers break apart the chunks of jackfruit into shredded pieces. Use a towel to pat excess liquid from the prepped jackfruit.
  2. In a large saucepan over medium heat, warm up the coconut oil. Once warm, add the onion until translucent.
  3. Then add the jackfruit and all the other base ingredients, leaving out the frozen edamame and peas. Stir to combine.
  4. Simmer until most of the liquid is cooked off, about 15 minutes and add in the last 2 minutes, the peas and edamame and stir together. 
  5. In the meantime prepare the Tahini Dressing by combining all the ingredients into a small bowl and adjust flavor as needed.
  6. Lastly, assemble your tacos by putting pulled jackfruit, sliced cabbage, cilantro and jalapeño in the middle of each tortilla. Drizzle with Tahini Dressing.

This is how a Jackfruit looks, when it’s ripe and ready to eat. Trust me so freakin yummy!!

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