Jerk Jackfruit Tacos

Name: Jerk Jackfruit Tacos
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 serving(s)
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 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; 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

Submitted by Sweet Potato Soul

"These jerk jackfruit tacos topped with mango guacamole are delicious! They’re meaty and filling, with the perfect combination of spiciness and coolness from the guacamole. If you want to impress someone with vegan food, these should be on the menu. Unlike tempeh and tofu, everyone likes jackfruit, making it an especially ideal ingredient for skeptical vegan eaters. This stuff is truly magical! Now that I’ve finally shared one jackfruit recipe, I plan on sharing many many more."

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Ready In:: 55mins
Ingredients:: 23
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 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.