Jackfruit Tacos
Equipment
- Large skillet
- Spatula
- Blender
- Measuring cups/spoons
- Mason jar
- Can opener if needed
- Cutting board
- Knife
- Large bowl
Ingredients
Salsa Ingredients
- 1 tsp Olive oil
- 3 Tomatoes medium
- 1 Jalapeño pepper
- 1 Tbsp Fresh lime juice
- 1 tsp Salt
Taco Ingredients
- 3 20oz cans Young green jackfruit in water drained, rinsed, and squeezed dry
- 3/4 C Neutral cooking oil such as grapeseed, plus more as needed
- 5 Tbsp Fresh orange juice divided
- 2 Tbsp Ground cumin
- 1 Tbsp Dried oregano
- 2.5 tsp Kosher salt plus more to taste
- 1 tsp Black pepper
- 1/2 tsp Crushed red pepper
- 10 Tortillas 4-6 inches, warmed
- Optional toppings Spinach or other greens, pico de gallo, fresh cilantro, lemon/lime wedges, avocado slices.
Instructions
Salsa Directions
- Heat a large skillet over medium-high heat. Add a drizzle (1 teaspoon) of olive oil to the pan. Add tomatoes and jalapeño, turning occasionally, until charred on all sides, 12 to 14 minutes. Let cool for 20 minutes.
- Blend charred vegetables, and all remaining salsa ingredients together to desired consistency.
Taco Directions
- Remove non-shreddable core from shreddable outer parts of jackfruit pieces; set aside. Remove any seedpods from shreddable parts and add seedpods to pile of cores. Place shreddable jackfruit in a medium bowl, and shred with your hands into small pieces. Finely chop cores and seedpods until they are a similar texture to the shredded jackfruit; add to shredded jackfruit in bowl. Add oil, 2 ½ tablespoons orange juice, cumin, oregano, salt, black pepper, and crushed red pepper; toss to evenly combine.
- Heat a large skillet over medium. Add jackfruit mixture; using a spatula, press into an even layer. Cook, turning and pressing occasionally, until seared and golden brown, 25 to 35 minutes, adding oil as needed. Remove from heat and stir in remaining 2 1/2 tablespoons orange juice. Season with additional salt to taste.
- Place about 1/4 cup jackfruit mixture on each tortilla. Top with a drizzle of salsa, and any additional desired toppings.
Notes
Recipe adapted from Food and Wine