Description
Jackfruit Tacos
Pulled Jackfruit Tacos are a flavorful vegan twist on classic carnitas! Young jackfruit is known for its meat-like texture and ability to absorb flavors perfectly, making it an amazing substitute for pulled pork. In this recipe, smoky chipotle, tangy lime, and a hint of agave sweetness come together to create a vibrant taste experience. Paired with creamy avocado sauce, these tacos are a perfect addition to your next Taco Tuesday!
1 tbsp olive oil
1/2 onion, sliced
2 (20-oz) cans young jackfruit, drained
1 cup vegetable broth, divided
1 tbsp tomato paste
2 tbsp soy sauce
2 chipotle peppers in adobo, chopped
3 garlic cloves, minced
2 tsp chili powder
1 tsp cumin
2 tbsp agave syrup
2 tbsp fresh lime juice
Salt, to taste
Directions:
1. Sauté onion in olive oil until soft.
2. Add jackfruit and 1/2 cup broth. Simmer 10 mins, mash.
3. Add remaining broth, tomato paste, soy sauce, peppers, garlic, chili powder, cumin, agave, and lime juice. Cook until flavorful.
4. Serve with avocado sauce and tortillas.
Prep Time: 20 mins
Kcal: 221
Step-by-Step Guide
1. Prepare the Jackfruit: Drain the canned young jackfruit thoroughly. Use your hands or a fork to pull apart the chunks into shreds, removing any tough core pieces. This creates the perfect “pulled” texture.
2. Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add the sliced onion and cook for 5-7 minutes until softened and translucent.
3. Initial Simmer: Add the shredded jackfruit and 1/2 cup of vegetable broth to the skillet. Bring to a simmer, cover, and cook for 10 minutes. Uncover and use a potato masher or fork to further break down the jackfruit until it resembles pulled meat.
4. Build the Sauce: To the skillet, add the remaining 1/2 cup broth, tomato paste, soy sauce, chopped chipotle peppers, minced garlic, chili powder, cumin, agave syrup, and lime juice. Stir thoroughly to combine.
5. Final Cook: Reduce heat to medium-low. Let the mixture simmer uncovered for 15-20 minutes, stirring occasionally, until the liquid is absorbed and the jackfruit is richly coated and flavorful. Season with salt to taste.
Serving Suggestions
Serve the warm pulled jackfruit on soft corn or flour tortillas. Top with a generous drizzle of creamy avocado sauce (blend 1 avocado with lime juice, cilantro, and a pinch of salt). Add fresh toppings like diced red onion, chopped cilantro, shredded cabbage or lettuce, and a squeeze of extra lime. For a complete meal, pair with black beans and Mexican rice.
How-to Summary
Shred drained jackfruit. Sauté onions, then simmer jackfruit with broth to soften. Mash, then add remaining broth, tomato paste, soy sauce, chipotle, garlic, spices, agave, and lime. Simmer until flavorful and saucy. Serve in tortillas with avocado sauce and fresh toppings.
Frequently Asked Questions
Can I use fresh jackfruit instead of canned? Yes, but it is labor-intensive. You must peel, core, and boil unripe (green) jackfruit until tender before shredding. Canned young jackfruit in brine or water is the most convenient option.
How do I store and reheat leftovers? Store cooled jackfruit filling in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet with a splash of water or broth to prevent drying out.
Is this recipe gluten-free? To make it gluten-free, ensure you use tamari or a certified gluten-free soy sauce instead of regular soy sauce.
What can I substitute for agave syrup? Maple syrup, brown sugar, or a pinch of coconut sugar are excellent substitutes for agave. Adjust to taste.
The jackfruit is still a bit firm after simmering. What should I do? Add a little more broth or water, cover the skillet, and let it simmer for an additional 5-10 minutes. The key is allowing enough time for the fibers to fully break down and absorb the sauce.
Common Mistakes to Avoid
Avoid using ripe jackfruit, which is sweet and fruity, not savory. Do not skip the step of mashing the jackfruit after the initial simmer—this is crucial for the right texture. Ensure you cook the jackfruit mixture long enough for the flavors to meld and the liquid to reduce, preventing a watery filling. Finally, taste and adjust seasoning at the end, as the saltiness of broth and soy sauce can vary.
Conclusion
These Pulled Jackfruit Tacos are a testament to how satisfying and vibrant plant-based eating can be. With its remarkable texture and ability to soak up bold, smoky flavors, jackfruit makes for an unforgettable taco filling that will delight vegans and omnivores alike. Quick to prepare and endlessly customizable with your favorite toppings, this recipe is sure to become a regular in your weekly meal rotation. Enjoy the delicious fusion of flavors and textures in every bite!