These unbelievably delicious tacos with jackfruit and lime and chili are popular. Wow, you wouldn’t believe these are vegan; they have a texture like pulled pig does! Let’s cook some tacos and break out the chips and salsa!
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 8 tacos |
Ingredients
- 2 (20 ounce) cans young green jackfruit packed in water, drained
- 4 cloves garlic, minced
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon salt
- 2 tablespoons olive oil
- 1 large shallot, minced
- ¾ cup water
- ¼ cup orange juice
- 1 medium lime, juiced
- 1 chipotle pepper in adobo sauce, minced
- 2 tablespoons maple syrup
- 1 teaspoon dried oregano
- 2 bay leaves
- salt and ground black pepper to taste
- 8 (6 inch) corn tortillas, warmed
Instructions
- Mix jackfruit with garlic, paprika, onion powder, black pepper, chili powder, cumin, and salt in a large bowl, using your hands to shred the jackfruit while mixing until it has a pulled pork consistency.
- Heat oil in a large pan over medium heat. Add shallot and saute until soft, 2 to 3 minutes. Add seasoned jackfruit and let cook together, 4 to 5 minutes; it’s okay if the jackfruit starts sticking to the pan. Pour in water and stir, making sure you get any yummy pieces that may be sticking to the bottom of the pan.
- Add orange juice, lime juice, chipotle pepper, maple syrup, oregano, bay leaves, salt, and pepper; mix together well. Let simmer, stirring occasionally and breaking down the jackfruit more if necessary, for 25 minutes. Drain if there is an excess of liquid during the cooking process; you want all of the liquid cooked down. Taste and add more salt or pepper if needed.
- Serve on warm corn tortillas.
- You can use regular or smoked paprika in this.