| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 265 | 7g | 1.1g | 46.2g |
| sugars | fibre | protein | salt |
| 5g | 6g | 4.8g | 0.3g |
Among the many dishes I’ve come across, there’s something delightful about preparing Jackfruit Tacos that takes me back to the Rockies. The engaging process, the tantalizing aroma, and most importantly, the flavors bursting in each bite – it all combines into something quite extraordinary.
Exploring New Flavors
Living in the Rocky Mountains always inspired me to try different types of meals, especially those that give off a sense of boldness and adventure. Although Jackfruit Tacos veer drastically from my usual wilderness-inspired cuisines, the specialty lies in its robust mixture of spices and the surprising use of jackfruit. It carries an undeniable intrigue, and I never shy away from introducing new, unique flavors at my table.
To those unfamiliar with Jackfruit, it is a tropical fruit known for its versatile culinary uses, and when cooked, it can be a great substitute for meat, hence its popularity in vegan cuisine. The rich ingredient list, peppered with smoked paprika, chili powder, and cumin, results in Jackfruit Tacos that are packed full of flavor, yet carry a healthy twist.
An Ode To Health And Flavor
While these Jackfruit Tacos celebrate a combination of tastes never quite experienced before, their health benefits match up to their taste. Jackfruit is a dense source of fiber, which aids your digestive system. Plus, the olive oil used in this recipe is a healthy fat source loaded with antioxidants. By using corn tortillas and topping with a medley of veggies, this dish poses as a wholesome meal full of vitamins and minerals.
Pair these Jackfruit Tacos with a refreshing Lime Spritzer for a complete meal, or even alongside some homemade Black Bean Salad. Due to their meaty texture and hearty filling, these tacos could even be served in place of traditional barbecue staples, such as smoked ribs or roasted chicken.
Whether it’s a casual dinner with my partner Gordon or a lively gathering with our fellow hiker friends, the Jackfruit Tacos entice everyone. It fascinates me how the dish brings a slice of the tropical culinary world to our mountain home, switching our palette from hearty game fare to something unexpectedly exotic. This fusion of innovation and tradition, reflecting both my exploring spirit and Rocky Mountain heritage, is why I absolutely adore this recipe.
What You’ll Need
- 2 cans (20 oz each) Young Green Jackfruit in Water
- 1 tablespoon Olive Oil
- 1 medium Red Onion, finely chopped
- 4 cloves Garlic, minced
- 1 Jalapeño Pepper, seeded and diced
- 1 cup Vegetable Broth
- 1 tablespoon Lime Juice
- 2 teaspoons Smoked Paprika
- 1 teaspoon Cumin
- 1 teaspoon Chili Powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 12 small Corn Tortillas
- 1 cup Red Cabbage, shredded
- 1 Avocado, sliced
- 1 cup Fresh Cilantro, chopped
- Salsa, for serving
- Lime Wedges, for serving
Method
Step One
Drain and rinse the jackfruit. Cut off the core portion of the fruit and discard. Pull apart the remaining jackfruit pieces to create a shredded texture.
Step Two
Heat the olive oil in a large skillet over medium heat. Add the red onion and sauté until it begins to soften, around 5 minutes. Stir in the minced garlic and diced jalapeño and continue to sauté for another minute, until the garlic become fragrant.
Step Three
Add the shredded jackfruit, vegetable broth, lime juice, smoked paprika, cumin, chili powder, salt, and black pepper to the skillet. Stir well to combine and cover. Reduce heat to low and allow the mixture to simmer for 20 minutes. The jackfruit should become tender and easily pulled apart with a fork.
Step Four
While the jackfruit cooks, warm the corn tortillas in a dry skillet over medium heat. This should only take a minute or two per side.
Step Five
Assemble the tacos by spooning some of the jackfruit mixture onto each tortilla. Top with shredded red cabbage, sliced avocado, chopped fresh cilantro, and salsa. Serve with lime wedges on the side.
