Watch Anji make vegan tacos using shredded canned young green jackfruit, a dash of liquid smoke, some chili powder, onion powder, lime juice, and canned fire roasted tomatoes, served on warmed corn tortillas. Easy peasy!

JACKFRUIT TACOS

Ingredients:

  • 1 can of young green jackfruit
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 lime, juiced
  • 1/2 can fire-roasted tomatoes
  • Optional: 2 drops liquid smoke

For Serving:

  • Tortillas (corn or flour)
  • Avocado slices
  • Shredded cabbage
  • Sliced green onions 
  • Fresh cilantro leaves

Instructions:

  1. Drain and rinse the canned jackfruit. Shred the jackfruit pieces using your hands or a fork.
  2. In a skillet or frying pan, heat some oil over medium heat. Add the shredded jackfruit and sauté for a few minutes until it starts to soften.
  3. In a small bowl, combine the chili powder, cumin, smoked paprika, lime juice, and optional liquid smoke. Mix well to create a spice mixture.
  4. Add the spice mixture to the skillet with the jackfruit. Stir to coat the jackfruit evenly with the spices. Cook for another 2-3 minutes to allow the flavors to meld together.
  5. Pour in the fire-roasted tomatoes, including the juices, into the skillet. Stir to combine with the jackfruit and spices. Reduce the heat to low and let it simmer for  10-15 minutes, or until the jackfruit is tender and the flavors have developed.
  6. While the jackfruit mixture is simmering, prepare your desired taco toppings. Slice the avocado, chop the onion, shred the cabbage/lettuce, and gather the cilantro leaves. 
  7. Warm the tortillas by heating them in a dry skillet or placing them on a grill for a minute or two on each side. Alternatively, you can wrap them in a damp paper towel and microwave for a few seconds.
  8. Assemble the tacos by spooning the jackfruit mixture onto each warm tortilla. Top with avocado slices, shredded lettuce, chopped tomatoes, red onion, and fresh cilantro leaves. 
  9. Enjoy!