Jackfruit Tacos

By Tablespoon Kitchens

July 18, 2017

tablespoons olive oil

can green jackfruit (packed in brine, drained, rinsed and center cut out), shredded

teaspoon honey

1/2

teaspoon vinegar

tablespoon water

Corn tortillas, as many as you want

Garnishes:

1/2

cup carrot shreds

1/2

cup cilantro leaves

1/2

cup purple cabbage, shredded

lime in quarters

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1

In a large frying pan over a medium flame, heat olive oil.
2

Add jackfruit and cook for about 6 minutes.
3

In a small bowl combine honey, vinegar, and water. Pour the mixture into the pan with the jackfruit.
4

Let the jackfruit cook for an additional 10 minutes.
5

Warm tortillas and fill them up with the jackfruit mixture.
6

Garnish with carrot shreds, cilantro, purple cabbage and a squirt of lime.

No nutrition information available for this recipe

More About This Recipe

Jackfruit... What an interesting fruit it is. Native to India, the jackfruit tree fruit is popular in tropical regions around the world. As celebrated as it is, mainly in Asia, it is still not commonly known here in the United States. This mysterious fruit isn’t impossible to find, though. You could look for it in Asian and specialty stores. The jackfruit is huge and prickly on the outside; but when you crack it open, the inside is filled with bulbs or something like pods, which are fleshy. It can be eaten as is or it can be cut up and cooked. Its texture is very similar to chicken, which makes it a perfect vegetarian replacement. In fact, it’s sometimes referred to as “vegetable meat” because it tastes like chicken, only sweeter. On Tuesdays I like to prepare vegetarian meals for my family. Since my 4 year old boy is sometimes a little picky eater, I’m going to try these “chicken” tacos more often. They’re so delicious, he doesn’t taste the difference!