Everyone has a plant-based taco recipe they know and love, be it black bean, tofu, or seitan. And now, let’s welcome jackfruit to the mix. This Southeast Asian vegetable has a fibrous texture similar to that of barbecue pulled pork or carnitas. Jackfruit is a truly versatile vegetable. When picked at the peak of ripeness, it has a sweet and tangy flavor, but when picked before ripening it makes the perfect meat replacement with a stringy texture and mellow flavor that easily absorbs sauces and marinades. Fresh jackfruit can be found in farmer’s markets or some ethnic grocery stores, but is often too mature and sweet to use in savory recipes. Canned jackfruit packed in brine or water is the perfect form of this vegetable for use in tacos, sandwiches, and stir-fries.
Yields 6 servings
- Juice from ½ orange
- 1 teaspoon adobo sauce
- ½ cup vegetable stock
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- ½ teaspoon paprika
- 1 can (20 oz) jackfruit in brine or water, drained
- 2 tablespoons olive oil
- ½ medium onion
- 1 small jalapeno, finely chopped
- 2 teaspoons minced garlic
- Six 6-inch corn tortillas
- Avocado slices
- Radish slices
- To make marinade: Blend orange juice, adobo sauce, vegetable stock, and spices together.
- Rinse and dry jackfruit, then add to marinade and chill for 15-20 minutes.
- In a pan, heat olive oil and add onion, jalapeño, and garlic; stir often until onions are golden brown. Add jackfruit mixture and stir constantly until jackfruit is soft and liquid evaporates. Shred the jackfruit with a fork while stirring to create desired texture until. Remove from heat.
- Heat corn tortillas over stove or in oven until warm. Add jackfruit filling and toppings as desired.
Nutrition Information per Serving (1 taco): 139 cal, 2 g fat, 269 mg sodium, 189 mg potassium, 21 g carbohydrate, 5.5 g fiber, 7 g sugar, 3 g protein.
Recipe by Megan La Rose, Dietetic Intern
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