Pulled Jackfruit Tacos
Ingredients
- 8 pcSoft tortilla (for filling), made from corn (warmed)
- 1 pcRed onion (finely sliced)
- 2 pcGarlic (minced)
- 2 tbspExtra virgin olive oil
- 1 tspSmoked paprika
- 1 tspCumin ground
- 1 pinchHot pepper en poudre
- 2 tbspsoy sauce
- 1 tbspAgave syrup
- 2 pcCitrus aurantiifolia (Christm.) Swingle. (in wedges)
- 1 tbspFresh cilantro (chopped)
- 2 pcYoung green jackfruit in brine (drained and rinsed)
Method
Tender jackfruit filaments that shred with a fork, coated in a dark, sticky, smoky sauce. A sharp contrast between the soft tortilla, crunchy red onion, and bright lime acidity.
- 1
Rinse the jackfruit thoroughly. Trim the hard core from each piece. Lightly mash the pieces with a fork to start creating shreds.
- 2
In a pan with oil, sauté the sliced onion until translucent. Add minced garlic and cook for one minute without browning.
- 3
Add jackfruit, paprika, cumin, and chili. Stir in soy sauce and agave syrup. Reduce over medium heat until the sauce coats the fibers and the jackfruit is dark and glossy. Shred further with a fork if needed.
- 4
Warm the tortillas in a dry pan. Fill with the pulled jackfruit, raw red onion, fresh cilantro, and a lime wedge.
Frequently asked questions
How do you get this dish right?
- Squeeze the jackfruit well between your hands or in a cloth to remove all brine water before pan-frying.
- Do not overcrowd the pan so the jackfruit can caramelize instead of boiling in its juices.
How long does this dish keep?
The filling keeps for 3 days in the fridge. Reheat in a pan with a splash of water to restore its tenderness.
