Yes hello everybody. I know I have taken quite a long hiatus from posting recipes, and I know you all have been anxiously awaiting my return, but fear not. Kale is back in force. These jackfruit tacos are definitely good. But I think the best part about making food that excites you is the fact that there are always improvements that could be made. I’d love to see how all of you improve on this initial trial run by me. I love tacos because they can be so customizable.
- A vegan recipe to kickstart the return. Nice.
- I made this meal with my roommate, Tyler, so shoutout to him for putting up with me.
- As an afterthought to making the jackfruit, I felt I wanted a crispier finish. I’m thinking you can achieve this by dusting some cornstarch on the jackfruit and frying it at a higher temperature.
- It’s important that you use green jackfruit in water or brine. Sometimes it comes packed in simple syrup, which might be a fun experiment. But if you’d rather stick to the savory side of things, pay attention to how the jackfruit is canned. This was the brand that I used. I found it at my local asian market.
- Enough talk
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Makes 2-3 servings
- 20 oz can of young green jackfruit
- 1/2 yellow onion
- corn tortillas
- 1/2 tbsp canola oil
- 1 tsp of garlic
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tbsp cumin
- lime juice
- salt and pep to taste
- Rinse the jackfruit with plenty of cold water. Pat dry then cut into thin slice radially from the core or shred with some forks. Thinly slice the onion.
- Bring a pan to medium heat and wait for the oil to heat up. Add the onion and the jackfruit, stirring occasionally. Sauté for about five minutes or until the onions begin to soften. Then add the garlic, smoked paprika, chili powder, and cumin.
- Separate the cilantro leaves from the stems. Cut the stems into small pieces and add to the pan. Pro tip: add a splash of water to the pan if things start getting too dry.
- Once you feel that your taco filling is near completion, season generously with salt and pepper, and add lime juice to your preference. Season with your hearts kids.
- Toast up your tortillas and add your filling and any toppings that you want. I added avocado, salsa, poblano crema, and the leftover cilantro leaves.
And that’s all she wrote. Super delish. Hope you guys give this one a try!
* ALSO! If you all have anything specific you’d like me to try and tackle, do let me know. I’d be happy to experiment for you. It’s about making the plant-based journey as enjoyable as possible right??
STAY TUNED for more updates on the science sections of KaleEatsPlants.