Ingredients
Tacos
- 1 Tbsp. oil
- 1 small yellow onion, diced
- 2 14 oz. cans young jackfruit (in water or brine)
- 4 cloves garlic, minced
- 1 ½ Tbsp. tomato paste
- 3 tsp. chili powder
- 2 tsp. cumin
- 2 tsp. smoked paprika
- 1 tsp. dried oregano
- 1 cup vegetable broth
- tortillas, for serving
Mango Salsa
- 1 ½ cups mango, peeled, pitted and diced
- ¼ cup green bell pepper, cored and diced
- ¼ cup red onion, minced
- 1 Tbsp. jalapeño, finely diced
- ¼ tsp. ground cumin
- 2 Tbsp. fresh cilantro, minced
- juice from 1 lime
- salt and pepper, to taste
Servings:
Units:
Instructions
- Drain and rinse jackfruit. Place in a large bowl, cover with cold water, and soak for 4-5 hours to help remove the flavor of the brine. Drain, rinse, and pat or squeeze dry before shredding.
- Toss the chopped mango, bell pepper, onion, jalapeño, cumin and cilantro in a bowl with the lime juice. Season with salt and pepper to taste. Set aside for flavors to combine.
- Shred the jackfruit: Pulse a few times in a food processor to get a pulled/shredded meat texture. (Be careful not to over-pulse, or the jackfruit will become mushy.) If you don’t have a food processor, slice the jackfruit with a knife and then shred by hand or with two forks.
- In a large skillet, heat oil over medium heat. Add onion and sauté for 3-5 minutes, until softened. Add the garlic and sauté for 30-60 seconds, until fragrant. Add the tomato paste and cook for another minute.
- Add the shredded jackfruit and cook, stirring occasionally, for 5 minutes. Add spices and cook, stirring, for about a minute. Pour in the vegetable broth and cook until the liquid has evaporated and flavors have combined, about 10 minutes. Remove from heat.
- Serve in warmed tortillas and top with mango salsa. Enjoy!
Recipe Notes
This recipe is from Mississippi Market's Plant-Based Recipe Club — a great way to get more plants on your plate!
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