/gheeː peaː teaː/
Servings: 4 | 45 minutes | 382 kcal
Jackfruit tacos trace their origins back to Mexico, where vegetarian and vegan adaptations of classic Mexican dishes began to rise in popularity. The use of jackfruit as a meat substitute was brought to the forefront of the culinary world and has since become a staple ingredient in many plant-based recipes.
The first time I encountered a jackfruit, I was amazed at its ginormous size and somewhat intimidating exterior. Needless to say, preparing it was a mysterious and enthralling adventure. Once my work was done, those intimidatingly wild spiked fruits were beautifully transformed into a scrumptious vegan dinner.
Ingredients
- 1 tablespoon olive oil
- 1 medium red onion, finely chopped
- 2 cloves garlic, minced
- 1 20-ounce can young green jackfruit, drained and rinsed
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground chipotle chile pepper optional or increase for more heat
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/2 cup vegetable broth
- 1 tablespoon lime juice
- 8 small corn tortillas
- 1 cup fresh cilantro, roughly chopped
- 1 large diced avocado
- 1 cup pickled jalapeños, optional
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft and fragrant, about 5 minutes.
- Add the garlic to the skillet and cook for an additional 1 minute.
- Using a fork, break apart and shred the jackfruit in the skillet. Stir well to combine with the onions and garlic.
- Add the smoked paprika, ground cumin, ground chipotle chile pepper, dried oregano, and salt to the jackfruit mixture, stirring well to evenly coat.
- Pour the vegetable broth and lime juice into the skillet. Reduce heat to low, cover, and simmer for 20-30 minutes, or until the jackfruit is tender and easily flakes apart.
- While the jackfruit is cooking, warm the corn tortillas in a dry pan over medium heat for about 30 seconds per side, then wrap in a towel to keep warm.
- When the jackfruit is ready, use two forks to shred it into a pulled texture. Divide the jackfruit between the tortillas and top with cilantro, diced avocado, and pickled jalapeños (if using).