Pulled Jackfruit Tacos

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.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 513
• Protein: 10 g
• Carbs: 86 g
• Fat: 14 g

Ingredients

• 8 piece Soft tortilla (for filling), made from corn ( warmed )
• 1 piece Red onion ( finely sliced )
• 2 piece Garlic ( minced )
• 2 tbsp Extra virgin olive oil
• 1 tsp Smoked paprika
• 1 tsp Cumin ground
• 1 pinch Hot pepper en poudre
• 2 tbsp soy sauce
• 1 tbsp Agave syrup
• 2 piece Citrus aurantiifolia (Christm.) Swingle. ( in wedges )
• 1 tbsp Fresh cilantro ( chopped )
• 2 piece Young green jackfruit in brine ( drained and rinsed )

Instructions

1. Prepare the jackfruit

   Rinse the jackfruit thoroughly. Trim the hard core from each piece. Lightly mash the pieces with a fork to start creating shreds.

2. Sauté aromatics

   In a pan with oil, sauté the sliced onion until translucent. Add minced garlic and cook for one minute without browning.

3. Cook and shred

   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. Assemble tacos

   Warm the tortillas in a dry pan. Fill with the pulled jackfruit, raw red onion, fresh cilantro, and a lime wedge.

Chef's tips

• 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.

Storage

The filling keeps for 3 days in the fridge. Reheat in a pan with a splash of water to restore its tenderness.