Jackfruit Tacos

Ingredients

2 cans jackfruit (unripe, young or green)
1 onion
1 teaspoon coconut oil
Roasted tomato salsa (RECIPE HERE) or store bought
1 tablespoon cumin
1 tablespoon chili powder

Serving Suggestions

Corn tortillas
Salsa – try a variety
Avocado/guacamole
Shredded cabbage or lettuce
Sauerkraut
Cilantro
Lime wedges
Mexican rice
Vegan chipotle ranch

Drain jackfruit and rinse well. To rinse, drain brine and place in a bowl, cover with cool water and swish around. Drain and repeat at least 4 times. The 5th time, let sit for about 10 minutes in water. Drain and rinse. Use all pieces of jackfruit, even seeds. They cook well and you won’t taste the difference.

Cut onion into thin slices and add to a cast iron pan with coconut oil.

Cut the jackfruit pieces. If they are shaped like a triangle, place the pointy part towards you and from the pointy part make three cuts keeping knife at the pointy part (so cut on a diagonal). For pieces shaped longer, place the flat side on cutting board and slice thinly. Once this is cooked down you will shred more, so don’t worry too much about exactness. The main objective is to make sure that the ‘stringy’ looking end has part of the harder end core so you don’t waste anything and it cooks down evenly.

Add to pan with onions. Add cumin and chili powder. Add ½ cup water. Bring to a boil and simmer for 15 minutes. Add a little more water if it becomes too dry. Using the tines of a fork or the back of a spoon, smoosh the jackfruit until completely shredded. Add about 1+ cup salsa, mix well, bring to a boil and simmer for 10 minutes. The amount of salsa added depends on how thick your salsa is and how you like the consistency of the jackfruit. If there is too much liquid, you can cook in the oven for about 10 minutes or until liquid is reduced to your taste.

Serve immediately.

Options

Add red or yellow bell pepper with onions
Add 1 teaspoon liquid smoke to deepen taste
Add ¼ – ½ cup BBQ sauce and reduce salsa

Repurpose (How to use the next day)

Serve cold on top of lettuce greens. Add red bell pepper, cucumber, black beans and dress with a vegan chipotle ranch.
Make enchiladas.
Make nachos.
Make a lettuce wrap using a large leaf lettuce (bibb lettuce, romaine, swiss chard). Place jackfruit at the bottom and top with shredded carrots, black beans, olives and jicama. Dress with salsa or vegan chipotle ranch.