Jackfruit is by no means Mexican, however it is a great replacement for carnitas, pulled pork, which is very popular in Mexico. Pulled jackfruit tacos are my take on the classic Mexican taco. Hope you like it.
Pulled Jackfruit Tacos
For the spice blend
2 tsp ground cumin
2 tsp smoked paprika or chipotle paste, more to taste
1/2 tsp dried oregano
salt and pepper
1 tbsp lime juice
For the pulled jackfruit
1 tbsp rapeseed or sunflower oil
1 small onion, diced
2 clove garlic, crushed
spice blend (above)
596g/20 oz tin of GREEN Jackfruit in brine, drained and roughly chopped
2 tsp agave or maple syrup
For the chipotle mayo
50ml mayonnaise or vegan mayonnaise
1-2 tsp chipotle paste, to taste
squeeze of lime juice
taco shells, soft corn tortillas or little gem lettuce leaves
Place a frying pan on medium heat. Add oil and let warm, add onion with a pinch of salt and cook for 3-5 minutes. Add garlic and spice blend, cook for 2 minutes stirring regularly. To prep the jackfruit, slice the core from the fibrous bit and finely chop the core. Slice the fibrous bit, but do not chop too much.
Add jackfruit, agave syrup and water, stir well to combine. Cover and cook for 5-10 minutes or until half of the liquid is absorbed.
Uncover and start to break up the jackfruit using the back of a wooden spoon. It will be ready when the liquid is dissolved and the jackfruit darkens and starts to look shredded. Turn down the heat and cook a bit longer until starting to stick to the pan. Do not burn, just cook down a bit longer, adding a splash of water if needed. Taste and adjust seasoning as required.
To make the chipotle mayo, combine mayonnaise, chipotle paste and lime juice. Taste and add more lime, mayo chipotle if desired.
Place jackfruit on heated soft tacos or taco shells and garnish with radish, cabbage, coriander and chipotle mayo.
Have you made this dish? I love seeing my delicious recipes come to life, so share a picture with me on Instagram by tagging @naturalcookeryschool and I’ll re-share your post!