Pulled Jackfruit Tacos

IMG_0464 Ok, so jackfruit – the fun and exciting fruit alternative to meat. Candle Cafe makes great jackfruit tacos and nachos, and there are recipes abound all over the internets, so I thought it was time to try jackfruit myself. Here is what a it looks like – that is a whopping 10lb. jackfruit at Whole Foods near my house.

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That would be way too much and so I opted for an organic, packed in water, can of jackfruit instead. It is kind of light pink, and the texture is sort of a cross between hearts of palm and artichokes.

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Ok, so here is the deal with jackfruit. It’s pinkish and once it is cooked and “pulled” it really looks like a meat that I have NEVER eaten. My husband took one look at it, and was completely turned off. He refused to eat it and I have to admit – I was a little turned off by the look of it too. But my spice mix saved the day because the tacos tasted great.

A note on the spice mix – I didn’t exactly measure I just shook the spices over the mixture until I thought it smelled great. You can use more or less of what you like but I will say that the cinnamon is the best part. I started adding it to my chili recently and it has really upped that game significantly.

This recipe makes enough for 6 tacos.

1 can jackfruit, drained and rinsed
A few big shakes each of paprika, onion powder, chili powder, cumin, oregano
A few smaller shakes each of chipotle pepper, coriander, cinnamon
Salt and pepper, to taste
2 cloves of garlic
1/2 small onion
1/2 cup water
The juice of 1/2 lime
1 tablespoon coconut sugar

Corn tortillas
Guacamole
Shredded lettuce
Kite Hill Soft Ripe Original

Pour out the jackfruit and strain the water. Rinse well and place in a mixing bowl. Add all of the dry spices and press the garlic over the top. Mix together, using hands is easiest, shredding the jackfruit as you go.

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Thinly slice the onion and add to a pan with sides and water or oil sauté until softening. Add the jackfruit mixture and stir. Add the water, lime juice and coconut sugar and bring the mixture up to a rapid simmer. Use a potato masher to break up any big pieces of jackfruit. Cover and cook for 25 to 30 minutes, stirring every once in a while, until the water is absorbed.

Assemble your tacos and enjoy!

4 thoughts on “Pulled Jackfruit Tacos

  1. ok, Ill give it, Jackfruit, another try. I still have 2 cans in my cupboard. I was eager to try it last year after seeing a “tuna fish sandwich” and a “pulled-pork-like” recipe made with it. Perhaps I didnt rinse it enough. It still had a weird taste to me.

    But I’ll give it another go….

    🙂

  2. I was never much impressed with jackfruit, fresh or canned, but this recipe calls for a review of my attitude. I like your choice of spices too. Thanks for sharing.

  3. i have to say it was tasty – the flavors worked. the jackfruit is kind of like tofu – it doesn’t have its own flavor. try it and let me know. the texture is really another issue!

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