Jackfruit is often touted as vegan meat. I’d say the texture is indeed quite meaty. As far as the taste goes, if we use the same spices to marinate and cook it then we’ll get very similar flavours as the original meaty dish.
The protein content, however, is very low so it’s better to rely on chickpeas, lentils, tofu, etc. as sources of plant-based protein. Overall, these pulled jackfruit tacos score pretty high on the scale of I want to eat yummy, healthy food while helping save the planet.
I used homemade beet tortillas as the base and that just took the tacos up a notch. You can use whatever you’ve got on hand and they’ll still taste delish because the filling is absolutely delicious! Happy Wednesday everyone!
Vegan Pulled Pork Tacos
Enjoy the steps!
Ingredients
- 300 gm jackfruit, washed & shredded
- 1 small red onion, thinly sliced
- 1 juicy tomato, pureed
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1/2 tablespoon lemon juice
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon turmeric
- Salt to taste
- Toppings: avocado, red onion, and cilantro
- Optional: jalapeños, chillies
Directions
- In a pan, add oil and heat for 2 minutes. Add cumin and stir. Add garlic and cook for a minute. Now, add onions and cook until lightly brown.
- Add jackfruit, mix and cook for 5 minutes. Add tomato pureè, all the spices, mix well and cook until jackfruit is tender but not soggy. About 10-15 minutes. Stir regularly.
- To serve, place the tortillas on a platter. Add jackfruit filling, put a slice of avocado, some onion slices, and garnish with finely chopped cilantro.
- Suggested condiments: guacamole, sriracha, sriracha-yogurt, lime wedges, and pickled onions.
Tips:
- Depending on the type of jackfruit- fresh or canned, the seeds may be soft or hard. Discard all the hard seeds before cooking
