Best Jackfruit Tacos
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
2
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Calories
123 kcal
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Course
Main Course
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Cuisine
Vegan
Best Jackfruit Tacos
Description
This recipe for Best Jackfruit Tacos starts by rinsing and shredding canned green jackfruit to mimic shredded meat texture. Sautéed diced red onion is cooked until soft, then coated with cumin, chili powder, and garlic powder for an earthy and spicy base. The jackfruit is added to the skillet and mixed with spices and a small amount of water to prevent sticking. A sauce combining tomato paste, maple syrup, lime juice, and salt is thinned with water and stirred in, allowing the jackfruit to absorb a slightly sweet and tangy glaze. The filling is heated through until flavors meld, then served as taco filling. The dish is flexible for larger groups by doubling the ingredients and yields about six generously filled tacos, making it useful for sharing or meal prep.
Ingredients
- 1 (20 oz.) can green jackfruit , drained and rinsed
- 1 tablespoon extra-virgin olive oil
- 1/2 red onion , diced
- 1 teaspoon cumin ground
- 1 teaspoon chili powder
- 1/4 teaspoon garlic powder (or 2 cloves minced garlic)
- 2 tablespoons tomato paste (with no salt added)
- 1 tablespoon maple syrup
- 1 tablespoon lime juice (or lemon juice)
- 1/2 teaspoon salt
- water as needed
Instructions
- Drain the canned jackfruit, and rinse it very well to remove any brine. Use your fingers to "shred" the jackfruit into pieces that resemble shredded meat. Rinse the jackfruit again, then set it aside.
- Heat the olive oil in a large skillet over medium heat, and saute the onion until it starts to soften, about 5 minutes.
- Add the cumin, chili powder, and garlic to the skillet and stir briefly, just until the onions are coated in the spices. Add the jackfruit to the skillet and stir again. Add a splash of water to the pan if the seasonings are sticking to the bottom.
- In a small bowl, stir together the tomato paste, mape syrup, lime juice, and salt. Add about 2 tablespoons of water, or more as needed, to help thin it out into a sauce that resembles the texture of ketchup. (If your tomato paste includes salt in the ingredients, leave out the salt and add it to taste later.)
- Add the sauce to the skillet and stir well to coat the jackfruit. Cook and stir until everything is heated through, and adjust any seasonings to taste. Depending on how well you rinsed your jackfruit, you may want to add a little more salt, or another splash of maple syrup to help balance out the acidity. Serve warm, in your favorite taco shells and with your favorite toppings.
- Leftover jackfruit taco meat should keep well in an airtight container for up to a week in the fridge.
Notes
- Double the recipe quantities to serve more than two adults comfortably.
- Use fresh lime juice for brighter acidity in the sauce if possible.
- Rinse and shred jackfruit well to remove brine and improve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Calories | 123kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 728mg | 30% |
| Potassium | 262mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 541IU | 11% |
| Vitamin C | 8mg | 9% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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