Jackfruit Tacos Food

JACKFRUIT TACOS

Steps:

• Drain and rinse the jackfruit. Remove the core and shred it with a fork.
• In a large pan, heat some oil. Cook the onion 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.
• Stir well. Cook for 10 minutes on medium heat. Stir every few minutes.
• In the meantime, make the yogurt sauce. Combine the plant-based yogurt with the minced garlic and season with salt and pepper.
• Warm the tortillas or taco shells according to the package directions
• Fill the tortillas with lettuce, red cabbage, pulled jackfruit, corn, and avocado.
• Add the garlic sauce, a squeeze of lime juice, and the chopped cilantro on top. If you want you could also add some chilis. Enjoy!

JACKFRUIT TACOS

Steps:

• If the jackfruit is not already shredded, use a knife to roughly chop, or pulse a few times in a food processor.
• Add the olive oil to a medium skillet over medium-high heat. Stir in the jackfruit, chili powder and garlic salt and let cook 3 minutes. Stir in the salsa, then season with salt and pepper and turn the heat to low. Let cook for an additional 3 minutes. Serve on tortillas or taco shells with desired toppings.

JACKFRUIT TACOS

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.

JACKFRUIT TACOS

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

JACKFRUIT TACOS

Steps:

• In a large saute pan heat 2 tablespoons olive oil over medium high heat.
• Add the jackfruit, garlic and onion. Use the back of a wooden spoon to break apart the jackfruit.
• Cook, stirring constantly until the onions start to break down, about 5 minutes.
• Next add the chili powder, cumin and cayenne. Reduce heat to medium low. Stir to coat and add 1/2 cup of water to the pan. Cover and allow to cook for 8-10 minutes stirring occasionally being sure to break up the jackfruit.
• Season with salt and pepper. To serve, build tacos by filling tortillas with jackfruit and top with your favorite garnishes.