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.


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

Corn tortillas
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.


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!

Taco Tuesday: Sweet Potato, Butternut Squash & Pinto Beans


Another fun and wild variation on the basic taco. I roasted sweet potatoes and butternut squash with a mix of fragrant spices. I piled them on top of pinto beans and topped the mix with kale, avocado, scallions, and chili cashew cream. Yum.

makes 6 tacos

1 cup diced butternut squash (probably about 1/2 of a regular size butternut squash)
1 cup diced sweet potato (probably about 1 big sweet potato)
2 teaspoons high heat oil
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon coriander
1/4 teaspoon paprika
1 cup cooked pinto beans
6 store bought or homemade corn tortillas

Peel and cube the squash and potato. Toss with oil and spices. Roast in a 400 oven until nice and brown, about 25 minutes.

Heat up the pinto beans and tortillas.

Kale (or Romaine)
Scallions (or red onions)
Chili sour cream (1/4 cup cashews, 1/4 cup water, 1 tablespoon freshly squeezed lemon juice, 1 teaspoon chili powder)

Assemble and enjoy!