Everything tastes better in a taco, right? But, what about fruit?
Can jackfruit alone possibly be the star of a taco dish? We were skeptical but pleasantly surprised!
What we didn’t expect was how similar in texture and taste jackfruit can be to pork/chicken with the right spices. We used cabbage cups for the shells to add a nice crunch and sweetness to your taco.
All that’s left to do is to top with your favourite fixings and this vegan taco will leave you wanting more!
Here’s the low down for your next Taco Tuesday recipe!
Prep time: 10 minutes
Cook Time: 10 minutes
Total time: 20 mins
Makes: 4-6 tacos
For the Jackfruit:
* 1 can organic young jackfruit
* 2 cloves of garlic
* 1 onion
* 1 jalapeno pepper
* 2-3 tbs of avocado oil
* 1/2 cup BBQ sauce
* 1/2 tsp of smoked paprika
* salt & pepper to taste
* Medium head of cabbage
* 1 avocado
* 1/2 cup crushed GF tortillas
* 2-3 tbs of salsa
* Kimchi (Optional)
1️⃣ In a colander, rinse and shred the jackfruit with your hands until it resembles the texture of pulled chicken or pork.
2️⃣ Chop the onions, garlic, jalapeno, avocado and cilantro and set aside. Slice the cabbage in half and then into quarters. Separate the cabbage quarters into cups for your tacos later.
3️⃣ Heat a non-stick pan to medium heat and add the avocado oil. Begin sautéing the onions, garlic and jalapeno 2-3 minutes. Season lightly with salt & pepper.
4️⃣ Add in the jackfruit, BBQ sauce and paprika and stir frequently while cooking for 5-6 minutes. The jackfruit should brown once fully cooked. Taste and add salt & pepper as desired.
5️⃣ Spoon the taco mix into the cabbage cups, add the toppings and prepare for a burst of sweet and tangy flavour in your mouth.
Happy Taco Tuesday…or Thursday…or any day!