Jackfruit is a wonderful ingredient to use as a healthy and tasty meat substitute in plant-based cuisine. Here, jackfruit is used as the “mince” in these delicious savory jackfruit tacos.
These are quick, easy, and nutritious and they can be tweaked to suit all dietary requirements. Corn tortilla wraps will make these gluten-free, and to keep them vegan, simply use a vegan-style cheese or natural coconut yogurt as the topping.
At the Escape Haven retreat we serve this jackfruit taco recipe every week to our lovely guests and they are always a highlight of the weekly menu!
Ingredients
- 500 grams boiled young jackfruit
- mangos, skinned and chopped
- 1 peeled onion
- 20 grams garlic gloves
- 1 tbsp. cumin
- 50 grams tomato paste2 tbsp. coconut sugar or brown sugar
- 2 tbsp. natural honey
- Boiling water
- Salt and pepper to season
- Lightly toasted corn flour tortillas
- Salad mix, fresh spinach leaves
- Diced tomato salsa
- Top with cheese, sour cream, or natural Greek yoghurt
Preparation
Boil the young jackfruit for at least 25 minutes until soft. Then, drain and set aside. Place the jackfruit in a bowl and use your fingers or a fork to pull the pieces apart into shreds and chunks. Set aside.
Thinly slice the onion, and peel and chop the garlic and mango
Add everything to a large pot. Then, add just enough boiled water to cover the ingredients. Place the pot on medium to high heat. Once it’s boiling, reduce the heat to a simmer and crack the lid just a bit.
Let simmer for about 40 to 45 minutes, until sauce is thickened and the jackfruit is soft and easily pulled apart. Add salt and pepper to taste. And then allow your jackfruit mix to cool.
Lightly toast the corn flour tortillas. Serve with salads and build your own tacos. Top with cheese, sour cream, and/or natural yogurt. Enjoy!