These Jackfruit Tacos are smoky, spicy and so so good, you won’t even miss the meat!
Ahhhh, the revered Jackfruit? It’s the latest craze on the Internet. But is it truly worthy of all it’s illustrious attention? You bet it is and when you taste my Spicy Jackfruit Tacos with Mango & Sweet Corn Salsa, I think you’ll agree.
I know what you’re saying right now: tacos made out of fruit – you’ve got to be kidding me? I assure you I’m not and these Jackfruit Tacos “al Pastor” are going to be one of those recipes that you’ll be talking about for a very long time.
Jackfruit is the largest tree-borne fruit in the world, reaching up to 80 pounds in weight, 36 inches long and 20 inches in diameter. Indigenous to the rain forests of the Western Ghats of India, you can also find this fruit in other parts of India, southeast Asia, the East Indies and the Philippines. The interior of the fruit consists of large, edible bulbs of yellow, banana-flavored flesh that encloses a smooth, oval light brown seed. The best part about this delicious fruit is that it’s fat-free and naturally low in calories.
The key to getting these Jackfruit tacos down is using the right Jackfruit. I bought mine online from Amazon, but if you go into an Asian supermarket, you’ll find a myriad of choices from ripe in syrup, young in water to young in brine. We’ll be using the young, green Jackfruit packed in water. This type of Jackfruit is similar to tofu: it has no taste and takes on the flavor of the spices you cook it with. And if you’ve never had Jackfruit tacos before, you’re in for a real treat!
Does it Really Shred like Pulled Pork?
Right out of the can, this tasty Jackfruit shreds exactly like pulled pork. That’s why it’s so incredible in Jackfruit tacos. It’s nature’s obvious substitute for meat. And if you think it’s going to taste sweet like fruit, think again. Remember, it takes on the property of whatever you’re cooking it with and we’re cooking it in a delicious blend of spices that give it a flavor all it’s own.
Don’t Forget the Toppings
Before serving these amazing Jackfruit Tacos, don’t forget to add a generous scoop of my 10-Minute Mango & Sweet Corn Salsa and then drizzle some Cilantro-Lime-Avocado Cashew Sauce all over the top of them. Yum, yum good! When you taste them, you will definitely know what I mean when I say there’s nothing like this recipe anywhere. See you in the kitchen!
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- 2 tbsp coconut oil
- 2 20 oz cans young green jackfruit in water; shredded
- 2 large cloves garlic minced
- 1/2 large red onion finely chopped
- 1-2 orange habanero chili peppers seeded and finely chopped
- 2 tbsp molasses
- 3 tbsp tamari
- 2 tbsp pure maple syrup Grade A
- 1/2 tsp cinnamon ground
- 1/2 cup vegetable broth
- 1 tsp coriander ground
- 1.5 tsp cumin ground
- 1 tsp red chili powder
- 2 tbsp tomato ketchup
- 1 tsp sea salt
- 1 tsp black pepper
- 12 organic vegan tortillas
- 1 cup mango finely chopped
- 1 cup sweet corn fresh or frozen
- 1 jalapeno seeded and finely chopped
- 1/2 medium red onion finely chopped
- Juice of one medium lime
- 1/2 cup cilantro finely chopped
- 1 tsp sea salt
- 1 large clove garlic
- Add all ingredients to a large bowl. Toss and set aside.
- Melt coconut oil in large skillet or wok. Add onion and garlic and saute until onion is translucent. Add habenero pepper and continue to saute.
- Add the shredded Jackfruit and simmer for 5 minutes. Add the vegetable broth and the rest of the ingredients. Stir well and continue to simmer until all liquid has absorbed, about 10 more minutes.
- Heat the tortillas over an open flame. Fill each with Jackfruit taco meat. Top with fresh mango and sweet corn salsa and my cilantro-lime-avocado cashew sauce (recipe link before last picture above)
Warning: Be very careful when handling habanero chili peppers. They are one of the hottest peppers in the world. Either wear latex gloves when you cut them or rub olive oil on your hands before cutting them to avoid getting the oil on your skin. After you cut them immediately wash your hands.