These insanely delicious Chili Lime Jackfruit Tacos are a hit! Wow you would never believe they are vegan, they are similar in texture to pulled pork. Break out the fries and salsa and let’s have some tacos!
Preparation:
To cook:
Level: Easy
Serves: 8
Ingredients
- FOR THE SEASONING RUB:
- ½ teaspoon Paprika (regular or smoked)
- ½ teaspoon onion powder
- ½ teaspoon Black pepper
- ¼ teaspoons chili powder
- ¼ teaspoons Cumin
- ¼ teaspoons Salt
- FOR THE JACQUES:
- 40 ounces, liquid Young jackfruit in brine
- 4 cloves minced garlic
- 2 tablespoons Olive oil
- 1 bulb Shallot, diced
- ¾ cups Water
- FOR THE Simmer Sauce:
- ¼ cups Orange juice
- 1 Lime, Juice
- 2 tablespoons Maple syrup
- 1 teaspoon Oregano
- 2 bay leaves
- 1 Chipotle chili in adobo sauce, minced
- Salt and pepper to taste
- FOR THE TACOS:
- 8 Corn tortillas
Preparation
Mix spices for seasoning. Put aside.
Rinse and drain the jackfruit. In a large bowl, combine jackfruit with seasoning and garlic. As you mix the jackfruit, use your hands to shred the jackfruit until it has a pulled pork consistency. Don’t worry, it doesn’t have to be perfect – you can shred more during the simmering process.
Heat the oil in a large skillet over medium heat. Add shallots and sauté until tender, about 2 to 3 minutes. Add the jackfruit and cook for about 4 to 5 minutes. It’s okay if the jackfruit starts to stick to the pan. Add the water and stir, making sure to get any delicious bits that may stick to the bottom of the pan.
Add the rest of the ingredients for the simmering sauce. Mix well. Simmer for 25 minutes, stirring occasionally, and break up the jackfruit further if needed. After 20 minutes, drain if there is excess liquid. You want all the liquid to be cooked. Taste and add more salt or pepper if needed.
Serve on heated corn tortillas with the toppings of your choice! Topping suggestions include pickled red onion (as pictured), jalepeno, avocado or quacamole, vegan shredded cheese, sliced radishes, coleslaw, cilantro, lime…but you like to enjoy your tacos!
