Jackfruit Tacos

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You remember my neighbour with the huge farm right? Well if you don’t or if you are a new reader of my blog, let me mention him again. My neighbour, who we buy farm fresh eggs from has a huge farm where he’s got all sorts of veggies and fruits flourishing; whenever we stop by for our eggs, we never leave with just eggs. A few months ago, we spotted a sorta small jackfruit on his tree and we decided to order it in advance. Days passed, then months and we almost forgot about the jackfruit until our farmer neighbour showed up at our gate with the humongous fruit, early Saturday morning.

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So now we had enough jackfruit to feed a nation! We gave away half and kept half for ourselves, but even that amount is a lot for myself and my mom to handle. So what do you do when you have so much jackfruit? Jackfruit Juice didn’t really peak my interest so that was a no go but then, as I chewed on some jackfruit, I realized how firm the fruit was and started to wonder how it would stand up against being cooked. It’s the age of technology so I did a quick Google search and just as suspected the yellow fruit shreads to pieces when cooked and immediately my mind went to tacos! These tacos will have any meat eater fooled, the jackfruit is meaty and chewy and is super filling!

I already had all the fixings for tacos so rounding up my ingredients took no time; I pretty much just added whatever I wanted to add to my tacos (which is how I make everything, by just adding whatever I have laying in the fridge or pantry). So I had red cabbage, which quite honestly is purple so I’m not sure why it’s called red, some black beans for added protein, a tomato, chillis, parsely because that’s what I had on hand but go for cilantro if you can, lime to brighten it up and cut through the jackfruit, corn chips for crunch and of course the corn tortillas themselves. I simply cut, sliced and diced everything to my liking and piled them on top as i assembled my tacos.

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But I’ve gotten ahead of myself. First I made the shredded ‘meat’ or ‘carnitas’.

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I added oil, dried oregano, cumin powder, paprika and salt to a pan and kinda fried those in the oil. Then I tossed in some diced onion, garlic and chillis; sauteed those a bit before I threw in the jackfruit (which by the way, I hand-plucked from its huge cavity). I browned the jackfruit a bit (this wont take long since the sugars will caramelize quickly, so keep a close eye on it!) then I added my secret ingredient. Come closer so I can whisper it to you. Closer. It’s coconut milk. I add just 1/4 cup of this to the pan and lowered the heat a bit and let it really soften up the jackfruit. You wanna season the ‘carnitas’ at this point with more salt and some black pepper, just so you get the flavour you like, I ended up adding close to 1/2 a teaspoon more salt and two pinches of black pepper. Once it was all soft, I bumped up the heat to get rid of all the liquid so I was left with just the jackfruit coated in the spiced and dried herb and seasonings.

The assembly is just like any other taco, there really is no vegan/vegetarian alternative. Grilled tortillas first, then ‘carnitas’, some cabbage, some tomatoes, parsley, black beans, chillis, more parsley, the crumbled chips and of course a squeeze of lime. DONE! I drizzled on mine some sour cream which can be vegan. You could actually use any saucy topping you wanted; if you wanted a sweet and spicy combo, you’d squirt some sriracha on top but I love the tang on sweet and tang again, haha.

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I took my tacos to work for lunch and chowed down in like 90 minutes, I mean, I was starved but them tasting so yummy yummy definitely helped them to go down fast!

So if you are vegan, vegetarian or just adventurous and wanna try these delicious and healthy tacos, check out the recipe below.

Jackfruit Tacos

  • Servings: 5 tacos
  • Difficulty: easy
  • Print

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These delicious and easy to make vegan tacos will have any meat eater fooled. Sweet Jackfruit and Mexican seasonings come together to create a new phenomenon fit for taco night!

INGREDIENTS

oil

1 teaspoon paprika

1 teaspoon dried oregano

1/2 teaspoon cumin powder

1/2 teaspoon salt

2 chilli peppers

3 slim garlic cloves

1 small onion

2 cups jackfruit

1/4 cup coconut milk

A hand full of corn chips, crumbled

1 cup black beans

1/2 cup red cabbage, chopped

a handful of parsley or cilantro leaves, chopped

1-2 tomatoes, diced

2-3 chilli peppers, sliced

2-3 limes, sliced

6 corn tortillas, grilled or warmed over direct fire

sour cream or your choice of vegan saucy topping

INSTRUCTIONS

  1. Add oil to a large pan over medium heat, toss in the spices and dried oregano. Saute for 5 minutes.
  2. Add the peppers, garlic and onion and fry until they are just a tad bit brown. Add the jackfruit and fry to get the fruit browned as well. This wont take long since the sugars will caramelize quickly, so keep a close eye on it!
  3. Lower the heat and add the coconut milk; allow the fruit to cook in the milk until soft.
  4. Bump up the heat to dry out the coconut milk.
  5. Take the tortillas and add some ‘carnitas’ to each one, top them with the fresh vegetables in any order you’d like. Add the crumbled chips on top and some sour cream.
  6. Finish with a squeeze of lime and serve immediately.

I hope you shine today!heart

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