Shredded Jackfruit Tacos
Shredded Jackfruit Tacos
Recipe Courtesy of Andrea Nordby, Head Chef at Purple CarrotIf you’re not familiar with jackfruit it’s time you meet this wonderfully flavorful vegetarian protein. These enormous fruits are intimidating, but canned versions are available and easy to use. When shredded, it mimics the stringy and succulent texture of pulled pork.
Servings
6
servings
Ingredients
- 1 white onion, diced
- 2 cloves garlic, minced
- 2 cans jackfruit in water
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1/2 tablespoon paprika
- 1/8 teaspoon crushed red pepper
- 1/4 cup vegetable broth
- 1 avocado
- 1 small bunch cilantro
- 1 tomato
- 2 green onions
- 8 soft corn tortillas
- 1 tablespoon vegetable oil
- salt and pepper, to taste
Directions
- Mince the garlic. Peel and dice the onion. Drain and rinse the jackfruit. Slice avocado in half lengthwise, remove and discard pit and thinly slice into ¼ inch strips. Remove cilantro leaves from stems, roughly chop leaves and discard stems. Dice the tomato. Cut the green onions into thin 1/8 inch rounds, discard the bulbs.
- In a large sauté pan, heat 1 tablespoon olive oil over medium heat. Add garlic and onion, sauté until softened and fragrant, about 5 minutes.
- Meanwhile, prepare the jackfruit by cutting the core off of the jackfruit chunks. Using two forks, shred the jackfruit meat by pulling apart each chunk. Remove and discard seed pods.
- Add the shredded jackfruit, vegetable broth and spice blend of cumin, paprika, red pepper and chili powder to the pan. Simmer until spices are evenly distributed throughout the jackfruit and fully developed, about 10-15 minutes.
- Heat the corn tortillas in the microwave for 15 seconds.