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.
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.
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
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.
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”
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….
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.
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!
wow! let me know if this is the game changer for you! and i am serious, the cinnamon is the key!