Jerk Jackfruit Tacos
Ready In: 55 mins
Serves: 4
Ingredients
- 2 (20 ounce) cans of young green jackfruit in brine (do not use jackfruit in syrup for this)
- 2 small red bell peppers, chopped
- 1 cup yellow onion, chopped
- 3 green onions, white parts, chopped
- 3 garlic cloves, chopped (I forgot to add this in the video, and it was just as fantastic without)
- 1 habanero pepper (1/2 if you like it less spicy)
- 2 teaspoons ginger, minced
- 3 tablespoons lime juice
- 1 tablespoon apple cider vinegar
- 6 tablespoons shoyu
- 2 teaspoons maple syrup or 2 teaspoons Agave or 2 teaspoons coconut nectar
- 1 teaspoon ground allspice
- 1 pinch nutmeg
- 1 tablespoon fresh thyme (I only had Italian seasoning the last time I made this, and it was perfect)
- 1 tablespoon black pepper
- 1 1⁄2 cups vegetable stock
- 8 corn tortillas, warmed before serving
Mango Guacamole
- 2 ripe avocados, cubed
- 1 1⁄2 cups ripe mangoes, cubed
- 1⁄4 cup red onion, diced
- 1⁄2 cup cilantro, chopped
- 2 limes, juice of
- 1⁄2 teaspoon sea salt
Directions
- Drain the jackfruit in a colander.
- In a wide bowl, use a fork to pull the fibers apart. The jackfruit should have a texture reminiscent of pulled chicken.
- Place the jackfruit and chopped red pepper in a large pot or skillet with a lid, and set aside.
- Place the sauce ingredients (onion to bouillon) in a blender, and blend until it has become a smooth liquid.
- Pour the sauce over the jackfruit, and stir to coat.
- Place the pot on the stove, and bring contents to a simmer. Reduce heat to medium-low, cover the pot, and cook for 30 minutes.
- While the jerk jackfruit is cooking, make your mango guacamole.
- Place the guacamole ingredients in a mortar and pestle (or bowl and fork) and mash until your desired texture is reached. I like mine with some chunks in it. Set aside.
- Serve the jerk jackfruit inside of warmed corn tortillas and topped with mango guacamole.
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