JACKFRUIT TACOS
This jackfruit tacos recipe is my vegan spin on traditional pork carnitas tacos. The spicy cumin chipotle sauce is delicious and coats the shredded jackfruit so well that even meat eaters won't notice the difference! -Lila Cornelio, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook onions in 2 tablespoons oil over medium-low heat until tender and lightly browned, about 10 minutes. Add mushrooms; cook until liquid evaporates and mushrooms are tender, 8-10 minutes. , Meanwhile, in a blender, process chipotle peppers and next 6 ingredients with 4 tablespoons of water until smooth. Add jackfruit and sauce to onion mixture; cook, stirring occasionally, until sauce darkens in color and starts to caramelize onto jackfruit, about 15 minutes. Reduce heat to low; stir in pumpkin seeds and nutritional yeast. Cook 10 minutes. Serve jackfruit mixture in tortillas; add toppings as desired.
Nutrition Facts : Calories 325 calories, Fat 10g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 1249mg sodium, Carbohydrate 51g carbohydrate (1g sugars, Fiber 17g fiber), Protein 14g protein.
JACKFRUIT TACOS RECIPE BY TASTY
Here's what you need: jackfruit, olive oil, yellow onion, garlic, chili powder, paprika, cumin, liquid smoke, salt, pepper, vegetable stock, vegan bbq sauce, tortilla
Provided by Rachel Gaewski
Categories Lunch
Yield 4 servings
Number Of Ingredients 13
Steps:
- Drain and rinse jackfruit, then cut jackfruit into smaller pieces, removing the core.
- Add olive oil, onions, garlic, salt, and pepper to a large frying pan or skillet over medium-high heat. Sauté until onions are tender and become translucent.
- Add jackfruit, chili powder, paprika, cumin, liquid smoke, salt, pepper, and liquid smoke, and stir.
- Add vegetable stock, cover, and cook another 10-15 minutes, until jackfruit is soft enough that it can be mashed.
- Preheat oven to 400ºF (200ºC).
- Mash jackfruit with potato masher or a couple of forks, until it looks pulled or shredded.
- Spread an even layer of pulled jackfruit across a parchment paper-lined baking sheet.
- Bake for 25 minutes.
- Remove from oven and pour on vegan BBQ sauce. Stir to combine.
- Place back in oven for 10 more minutes.
- Serve on warm tortillas with desired taco toppings.
- Enjoy!
Nutrition Facts : Calories 467 calories, Carbohydrate 71 grams, Fat 19 grams, Fiber 2 grams, Protein 1 gram, Sugar 22 grams
JACKFRUIT TACOS
Jackfruit is a fantastic and crowd-pleasing ingredient with a fibrous texture and flesh that soaks up flavor brilliantly, but it can be hard to find. Try your local Asian supermarket and be sure to choose green jackfruit in water. These tacos are perfect finger food, combining tasty jackfruit with a Mexican combo of zingy salsa and creamy guacamole.
Provided by Henry Firth
Yield 6 servings
Number Of Ingredients 17
Steps:
- Tip the jackfruit into a sieve or colander to drain the excess water and pat the pieces down with a clean kitchen towel to dry them off | Cut into 1/4-inch strips and put to one side
- Peel and slice the onion and garlic very thinly | Warm the vegetable oil in the frying pan | Add the onion and garlic to the pan and stir with a wooden spoon until soft and translucent | Add the jackfruit, maple syrup, vegetable stock, and Tabasco sauce | Cut 1 of the limes in half and squeeze in the juice of one half, catching any seeds in your other hand | Stir until the jackfruit is well covered
- Put the lid on the pan, turn down the heat, and let it simmer for 7-10 minutes, stirring occasionally, until the liquid has been absorbed into the jackfruit | Take the lid off the pan and sprinkle in all the spices and the salt | Stir until the jackfruit pieces are well covered and taking on the color of the spices | Transfer the jackfruit pieces to a serving dish
- Slice the remaining limes into wedges and remove the leaves from the cilantro by running your thumb and forefinger from the top to the base of the stems (the leaves should easily come away), saving the stems for another recipe | Serve the taco shells, jackfruit, guacamole, salsa, lime wedges, and cilantro leaves on individual plates and let everyone build their own tacos
VEGAN PULLED JACKFRUIT RECIPE BY TASTY
Here's what you need: young green jackfruit, olive oil, yellow onion, garlic, chili powder, paprika, cumin, liquid smoke, salt, pepper, vegetable stock, vegan bbq sauce, red onion, tomato, lettuce, burger bun
Provided by Merle O'Neal
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat your oven to 400ºF (200ºC).
- Drain and rinse the jackfruit, then cut the jackfruit into smaller pieces, removing the core.
- Add the olive oil, onions, garlic, salt, and pepper to a large frying pan or skillet over medium-high heat. Sauté until the onions are tender and become translucent.
- Add the jackfruit, chili powder, paprika, cumin, liquid smoke, salt, pepper, and liquid smoke, and stir.
- Add the vegetable stock, cover, and cook another 10-15 minutes, until the jackfruit is soft enough that it can be mashed.
- Mash the jackfruit with potato masher or a couple of forks, until it looks pulled or shredded.
- Spread an even layer of pulled jackfruit across a parchment paper-lined baking sheet.
- Bake for 25 minutes.
- Remove from oven and pour over the vegan BBQ sauce and stir to combine.
- Place back in the oven for 10 more minutes.
- Build your burger, top with dressings of your choice.
- Enjoy!
Nutrition Facts : Calories 691 calories, Carbohydrate 111 grams, Fat 22 grams, Fiber 4 grams, Protein 9 grams, Sugar 28 grams
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- Thoroughly rinse and drain jackfruit. Then begin sorting. The pieces come in chunks or triangle shapes. Cut off the center "core" portion of the jackfruit that's tougher in texture and separate it from the rest of the fruit. Then chop into smaller pieces. For the remaining portion of the jackfruit that appears more stringy, use your hands to pull into small shredded pieces. You're basically trying to get the jackfruit into small, shredded/chopped pieces. Rinse the jackfruit once more in a colander, drain, and thoroughly dry.
- Heat a large skillet over medium heat. Once hot, add oil of choice, onion, and garlic. Sauté for 4-5 minutes or until onions are golden brown and softened.
- Add jackfruit, salt, paprika, cumin, chili powder, coconut sugar (starting with 2 Tbsp // or less if making a smaller batch), chipotle peppers and their adobo sauce (starting with 1 pepper and working your way up), coconut aminos, water, and lime juice. Stir to coat and reduce heat to low - medium. Cover and cook for about 20 minutes, stirring occasionally.
- For finer texture, as your jackfruit is cooking, use your spoon to mash the jackfruit into smaller pieces, or use two forks to shred the jackfruit as it cooks down. This will create a more realistic “meat-like” texture.
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- In a large pan, heat some oil. Cook for about 3 minutes or until translucent. Add the garlic and cook for 1 more minute.
- Add the jackfruit and cook for 1 minute on medium heat. Add the BBQ sauce, the smoked paprika powder, the cumin, the maple syrup, and the juice of half a lime.
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