- Jackfruit and Spice Rub
- 3 cups green jackfruit* (from a pouch), drained and rinsed (our jackfruit was pre-cooked)
- 3 cloves garlic, minced
- 1/2 tsp. paprika (we used smoked paprika)
- 1/2 tsp. granulated onion
- 1/2 tsp. freshly ground black pepper
- 1/4 tsp. ground chipotle pepper
- 1/4 tsp. ground coriander
- 1/4 tsp. ground cinnamon
- Sea salt to taste
- Braising liquid
- 2 1/2 Tbsp. everyday olive oil (we used Colavita EVOO)
- 1 medium onion, diced (we used yellow onion)
- 1 cup vegetable stock
- 1/4 cup orange juice
- 1 lime, juiced
- 2 Tbsp. maple syrup
- 1 1/2 tsp. minced fresh oregano
- 2 bay leaves
- 1 chipotle chile in adobo sauce, minced
- Sea salt to taste
- 8 to 10 fresh corn tortillas or store-bought (we used store-bought)
- 1 1/2 avocados, pitted, peeled and sliced
- 1/2 cup finely shredded cabbage
- Tomato salsa
- 1/2 cup picked cilantro leaves
- 2 limes, cut into wedges
- For the jackfruit and spice rub: Cut the inner cores from the drained jackfruit, slicing those cores into strips (the cores won’t shred like the rest of the jackfruit, hence it getting sliced**). Place the jackfruit in a medium bowl for the next step.
- Take a small mixing bowl out and combine the garlic, paprika, granulated onion, black pepper, ground chipotle pepper, coriander, cinnamon and salt together in it. Sprinkle the spice rub all over the jackfruit, tossing to make sure all the jackfruit is coated, roughly shredding it in the process. While you’re shredding the jackfruit, throw away any seeds***. Place a lid on the medium-sized bowl and place it in the fridge for an hour or overnight so the jackfruit has time to marinate.
- For the braising liquid: Take a small Dutch oven or shallow pot out and pour the oil in, setting the Dutch oven over medium-high heat. Once the oil’s hot, toss the onion in, stirring constantly for 4 to 5 minutes or until the onion looks golden. Now stir in the jackfruit, making sure to keep stirring for 2 to 3 minutes or until the jackfruit starts to stick. Pour the stock in, scraping the bottom. Mix in the orange juice, lime juice, maple syrup, oregano, bay leaves and chipotle. After a minute or two has passed, take a taste and season lightly with salt (the mixture will eventually reduce down and could get to be salty if you season it too much right now).
- Once the mixture is at a simmer, use a fork or potato masher to break up the jackfruit more. Turn the heat down to medium-low, put a lid on to cover and let it cook for 20 to 25 minutes or until most of the liquid has reduced down into a sauce that coats the jackfruit. During those 20 to 25 minutes, stir it frequently so the meat doesn’t end up sticking to the Dutch oven anDutch oven it helps break the jackfruit down into bite-size shreds.
- Assembling the tacos: place a portion of the jackfruit on each tortilla, topping it with avocado, cabbage, salsa and cilantro, with lime wedges on the side for squeezing over the taco.
*If you’ve never seen jackfruit before, this is what it looks like:
**Maybe it’s because our jackfruit was precooked but we didn’t come across any parts that we had to slice.
***We left the seeds in since we heard they were edible. You could do the same but you will notice a different texture when you bite into them compared to the jackfruit “meat”.
This was our first time working with jackfruit. Visually, it reminded us of pulled pork but texture-wise, it was softer than pulled pork. It was nice eating this with the creamy avocado and crunchy cabbage.
This recipe came from “The Wicked Healthy Cookbook”.
We weren’t paid in any form to promote Colavita or “The Wicked Healthy Cookbook”.
Take care everybody !