Jackfruit Tacos : Ultimate Vegan Twist on a Taco Classic

Pulled Jackfruit Tacos Recipe : A Perfect Vegan Dish for Taco Lovers!

If you’re looking for a unique, delicious, and healthy alternative to traditional pulled pork tacos, look no further than pulled jackfruit tacos! Jackfruit, a fruit that has a texture similar to pulled pork when cooked, is the star of this recipe. It’s perfect for anyone wanting to enjoy a plant-based, flavorful taco that is both smoky and spicy.

What is Jackfruit?

Jackfruit is a tropical fruit that’s become popular for its ability to mimic meat in texture and taste, especially when it’s young and green. In this recipe, jackfruit absorbs all the spices and flavors, making it a perfect filling for tacos. It’s a great choice for anyone who loves hearty, flavorful meals but wants to skip the meat.

Ingredients You’ll Need for Jackfruit Tacos

You need following ingredients For the Pulled Jackfruit:

• 4 tbsp olive oil
• 1 medium red onion, finely chopped
• 4 cloves garlic, finely chopped
• 1 heaping tsp ground cumin
• 1tsp smoked paprika
• 1 tsp ground coriander
• 1 pinch ground cinnamon
• 2-3 pinches ground cloves (adjust to taste)
• 1 tsp sambal oelek (Indonesian chili paste) or regular chili powder to taste
• 2 tbsp tomato paste
• 2 cans (565g each) of young (green) jackfruit in water
• 4 tbsp soy sauce
• 3 tbsp maple syrup
• ¼ tsp white pepper (black pepper works too)
• 1-2 tsp liquid smoke (adjust to taste)
• 1 tbsp apple cider vinegar

For the Soft Tacos:

• 185g (1 ½ cups) all-purpose flour
• ½ tsp baking powder
• ¾ tsp salt
• 2 tbsp vegetable oil (or olive oil)

For the Fresh Salsa:

• 15 ripe plum tomatoes
• 1 spring onion, thinly sliced
• 2 tsp lime juice
• ½ tsp sugar
• Salt and pepper to taste

For Topping the Tacos:

• Shredded romaine lettuce
• Quick-pickled red onions (check the recipe link)
• Vegan sour cream (recipe available)
• A small bunch of fresh coriander (cilantro)

Step-by-Step Instructions

Step 1: Prepare the Pulled Jackfruit (Best Made a Day Ahead)

1. Drain the Jackfruit: Open the two cans of jackfruit and drain the water. Use a sharp knife to cut off the firm, pointy ends of each jackfruit piece. You can leave them on if you like, but I prefer to remove them for a better texture.
2. Cook the Onion and Garlic: Heat olive oil in a large, heavy-bottomed pan over medium heat. Add the chopped onion and sauté it for about 5-7 minutes, or until it turns soft, translucent, and slightly caramelized. Next, add the minced garlic and cook for another minute, until fragrant.
3. Add the Spices: Now, add the cumin, smoked paprika, ground coriander, cinnamon, and cloves to the onion and garlic mixture. Stir everything well and cook the spices for about 1 minute to bring out their flavors.
4. Add Tomato Paste and Chili Paste: Mix in the tomato paste and sambal oelek (or chili powder) for some heat and depth of flavor. Stir until everything is well combined.
5. Add the Jackfruit: Add the drained jackfruit into the pan along with soy sauce, maple syrup, liquid smoke, and apple cider vinegar. Stir everything well, ensuring that the jackfruit is coated with all the flavors.
6. Simmer and Mash: Let the mixture simmer gently for 10-15 minutes, allowing the jackfruit to absorb all the spices. After that, use a spoon or a fork to break up the jackfruit into smaller, shredded pieces, mimicking the texture of pulled pork. Season with white pepper and add more ground cloves or spices if you’d like.
7. Cool and Refrigerate: Once everything is mixed well, turn off the heat and let the jackfruit mixture cool down. For the best flavor, let it rest in the fridge overnight to intensify the taste.

Step 2: Baking the Pulled Jackfruit (When Ready to Serve)

1. Preheat the Oven: When you’re ready to make the tacos, preheat your oven to 200°C (390°F).
2. Bake the Jackfruit: Spread the cooled pulled jackfruit evenly on a baking sheet lined with parchment paper. Bake it in the preheated oven for 20-25 minutes until it gets slightly crispy and browned. This step adds texture and gives the jackfruit a “pulled” look.

Step 3: Make the Tacos

1. Mix the Taco Dough: In a large bowl, combine the flour, baking powder, and salt. Add in the vegetable oil and mix it in with your hands until the dough feels crumbly.
2. Add Water: Boil about 120 ml (½ cup) of water. Gradually pour the hot water into the flour mixture, stirring initially with a spoon (since the water will be hot). Once it’s cool enough, knead the dough with your hands until smooth and elastic. You may need to add a little more water if the dough is too dry. Knead the dough for about 5 minutes.
3. Rest the Dough: Cover the dough with a damp kitchen towel and let it rest for 30 minutes. This step is very important for soft, pliable tacos. You can also make the dough ahead of time and store it in the fridge overnight. Just make sure to let it come to room temperature before rolling it out.
4. Divide and Roll the Dough: Once rested, divide the dough into 10 equal pieces. Roll each piece into a ball and then flatten it with a rolling pin to form a circle about 12 cm (4.5 inches) in diameter.
5. Cook the Tacos: Heat a large, dry skillet or griddle over medium-high heat. Cook each tortilla for about 1-2 minutes on each side, or until they puff up and have golden brown spots. Keep the tortillas warm by covering them with a clean towel while you cook the rest.

Step 4: Prepare the Fresh Salsa

1. Chop the Tomatoes: Dice the ripe plum tomatoes and place them in a bowl.
2. Add the Spring Onion and Lime: Thinly slice the spring onion and add it to the tomatoes along with the lime juice, sugar, and a pinch of salt and pepper. Stir everything together and taste for seasoning.

Step 5: Assemble the Tacos

1. Prepare the Toppings: Shred some fresh romaine lettuce and have your quick-pickled red onions, vegan sour cream, and coriander ready.
2. Fill the Tacos: Take one of your warm tortillas and spoon a generous amount of the pulled jackfruit mixture into the center. Top it with fresh salsa, shredded lettuce, pickled onions, a dollop of sour cream, and fresh coriander leaves.
3. Serve and Enjoy: Serve your jackfruit tacos with a side of lime wedges and maybe a cold drink to complete the meal!

Tips for the Best Jackfruit Tacos:

• Make the Jackfruit a Day Ahead: For the best flavor, it’s recommended to make the pulled jackfruit a day ahead so it can absorb all the spices. The longer it sits, the better it tastes!
• Customize the Toppings: Feel free to add extra toppings like guacamole, jalapeños, or avocado for more flavor and texture.
• Bake for Extra Crispiness: After simmering the jackfruit, baking it in the oven adds a nice crispy texture and enhances the smoky flavor.

Why You’ll Love These Jackfruit Tacos:

• Vegan and Healthy: These tacos are plant-based, full of flavor, and a great way to enjoy a meatless meal.
• Flavorful and Smoky: The spices, liquid smoke, and maple syrup give the jackfruit a smoky, sweet, and savory flavor that’s just as satisfying as traditional pulled pork.
• Customizable: Whether you want to make the tacos spicy, mild, or packed with extra toppings, this recipe is versatile.

Give these pulled jackfruit tacos a try for your next taco night, Cinco de Mayo celebration, or casual weekend meal. You’ll love the flavors, and your friends and family will be impressed by this clever, delicious twist on the classic taco!

Conclusion:

Jackfruit tacos are a delicious, healthy and fun alternative to traditional meat tacos. With their smoky, spicy flavor and tender, pulled jackfruit filling, they are perfect for those who are vegan and looking to try something new without compromising on taste, these tacos are a great option.