If you told me months ago that I would be replacing my beloved chicken tacos with jackfruit, I would have thought you were crazy! This recipe is so delicious and you won’t even miss the real thing. Jackfruit can be really sticky if you are peeling it yourself and preparing it. I find that using the pre-packaged cans work best and are less messy. My recipe has a smokey and spicy flavour that I often crave. You can add in toppings that fit your preferences and your next Taco Tuesday will never be the same!
1 can of young jackfruit in brine
1 tbsp. Avocado oil (Can be heated up to 500F smoke point)
1 small onion finely chopped
1 small red pepper chopped finely
1 small jalapeno pepper, finely chopped
2-3 crushed cloves of garlic (depending on how garlicky you like it!)
1 tsp chili powder
1 tsp smoked paprika
2 tsp of cumin
2 Tbsp of tamari or soy sauce
1 Tbsp of maple syrup
½ cup of veggie stock
1 tsp of salt/ pepper
Juice of one lime
10 Corn Tortilla’s (wheat tortilla’s also work well)
1 cup of shredded old cheddar cheese
1 cup of medium salsa (mild or hot available depending on preference)
2 finely chopped green onions
1 avocado diced
1 cup shredded lettuce or cabbage
Optional topping: Sour cream or cilantro on top
1.) Drain the jackfruit and remove the pointed ends off each piece.
2.) Heat avocado oil in large skillet or pan. Add in chopped onions and sauté for 4-5 minutes. Add in garlic and cook over low/medium for 2 minutes. Careful not to burn garlic.
3.) Add in jalapeno peppers and sauté for another 2 minutes
4.) Pull apart jackfruit to look like pulled shreds of chicken.
5.) Mix cumin, smoked paprika, chili powder, tamari, maple syrup, salt and pepper in a bowl. Add seasoning to jackfruit and place in pan. Add in vegetable stock and bring to a simmer for 20 minutes. Stirring often and breaking down jackfruit with a fork.
6.) While the jackfruit is cooking, prepare all your toppings and set aside.
7.) When all the liquid has been absorbed remove from heat and place in serving bowl.
8.) Heat all your tortilla’s and serve with all your favourite toppings. Pairs well with Tequila!