Easy Crispy Jackfruit Tacos
Ingredients
- 1 can green jackfruit in water (20 oz)
- 2 tbsp olive oil
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 medium jalapeño, seeded and sliced
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 2 tsp soy sauce or liquid aminos
- salt, to taste
- 1/2 tsp oregano
- 2 tbsp chopped cilantro, optional
- 8 corn tortillas
- oil, for frying
Toppings
- Vegan sour cream
- Salsa
- 1/4 cup fresh cilantro
Preparation
Drain the jackfruit and shred it with a fork.
Place it in the middle of a kitchen towel, roll it up, and squeeze out as much water as possible. You should see quite a bit of liquid release.
Heat 1 tablespoon oil and sauté the onion, garlic, and jalapeño over medium heat until golden and fragrant, about 5-6 minutes, stirring often.
Add the jackfruit and soy sauce and stir well. Cook the jackfruit for about 5-6 minutes until it’s browned.
Add the salt, cumin, chili powder, oregano, smoked paprika, and 1 tablespoon olive oil, then stir-fry until the mixture looks caramelized. Add some chopped cilantro and set it aside.
Wrap the tortillas in a damp towel or paper towel and microwave for 15-20 seconds so they don’t break.
On half of each tortilla, place about one tablespoon of the jackfruit mixture and spread it around. Add more if desired for meatier tacos. Fold the tortilla in half and repeat with the remaining tortillas.
Heat one inch of oil in a pan. Carefully place the jackfruit tacos in the pan and cook for about two minutes on each side.
Once they have developed a golden color, remove from oil and strain excess oil off on a paper towel.
Serving suggestions
Serve with your favorite toppings like guacamole, salsa, and vegan sour cream.
