Jackfruit might seem a strange, unfamiliar fruit to those of you who aren’t from Bangladesh, India, or Thailand, where it is used in daily cooking. However, it is a multifaceted, healthy choice for people searching for meat alternatives or who just want to expand their horizons in the food world. Our taco is accidentally vegan, but you can certainly add cheese or anything else that you like to challenge that vegan status and make it your own.
40 oz. canned Jackfruit - green, in brine, drained, cleaned, rinsed
1 Tbsp Vegetable Oil
1/2 Vidalia onion, sliced thin
4 Cloves Garlic, minced
1/2 Cup Vegetable broth
1 Tbsp Coconut Sugar
1 oz Fresh Lime juice
2 Tbsp Al Pastor Taco Seasoning
Kosher Salt to taste
8 Corn tortillas
1 Avocado, sliced
1/4 Red onion
1/2 Cup Cilantro, chopped
Cut jackfruit into small pieces, cutting from the core outward. This will help achieve the shredded look.
Heat oil in a skillet over medium- high heat. Add onions, garlic and sauté until browned and softened. Add jackfruit, broth, coconut sugar, lime juice, and Al Pastor Seasoning and stir well. Cook at a simmer for about 5 minutes, or until the liquid has reduced by half.
Mash jackfruit with a potato masher until it looks shredded. If it’s dry, add broth. If it’s wet, cook a bit longer.
Serve with tortillas and fixings.