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Pulled Jackfruit Tacos
Created by: Howcan Team
Ingredients
- 2 cans of young green jackfruit in brine, drained and rinsed
- 1 tablespoon of olive oil
- 1 small onion, diced
- 3 cloves of garlic, minced
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- 1/2 teaspoon of smoked paprika
- 1/2 teaspoon of oregano
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 cup of vegetable broth
- 2 tablespoons of tomato paste
- 1 tablespoon of soy sauce
- 1 tablespoon of maple syrup
- 1 tablespoon of apple cider vinegar
- 8 small corn tortillas
- Toppings: diced onion, chopped cilantro, lime wedges, avocado slices, hot sauce
Instructions
- Using your hands, shred the jackfruit into smaller pieces, removing any tough core parts.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper to the skillet. Cook for 1-2 minutes, stirring constantly, until fragrant.
- Add the shredded jackfruit to the skillet and stir to coat with the spices and onions.
- Pour in the vegetable broth, tomato paste, soy sauce, maple syrup, and apple cider vinegar. Stir to combine, then bring to a simmer. Reduce the heat to low, cover, and let it simmer for 20-25 minutes, stirring occasionally, until the jackfruit is tender and the liquid has been absorbed.
- While the jackfruit is simmering, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, until they are pliable.
- To assemble the tacos, spoon the pulled jackfruit onto the warm tortillas and top with diced onion, chopped cilantro, avocado slices, a squeeze of lime juice, and hot sauce if desired.
- Serve immediately and enjoy!
Pulled jackfruit tacos have a fascinating history, originating from Southeast Asia where jackfruit is a staple. This vegan alternative to pulled pork gained popularity in the West due to its meaty texture and ability to absorb flavors. Chefs like Roy Choi and restaurants like Crossroads Kitchen in Los Angeles played a pivotal role in popularizing this dish. The best version of this dish can be found in vegan and Mexican fusion restaurants, where the jackfruit is slow-cooked in a smoky, savory sauce and paired with fresh, zesty toppings. The key to perfect pulled jackfruit tacos lies in the seasoning and slow cooking process, ensuring a tender, flavorful result.
45 min
4
320 calories
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