Tacos
Ingredients
- 2 20-oz cans of young green #jackfruit in brine (do not use jackfruit in syrup for this)
- 2 small red bell peppers, chopped
- 1 cup yellow onion, chopped
- 3 green onions, white parts, chopped
- 3 garlic cloves, chopped
- 1 habanero chili, 1/2 if you like it less spicy, or • 1/2 thai chili
- 2 tsp ginger, minced
- 3 tbsp lime juice
- 1 tbsp apple cider vinegar
- 6 tbsp shoyu
- 2 tsp maple syrup, or agave or coconut nectar
- 1 tsp ground allspice
- pinch of nutmeg
- 1 tbsp fresh thyme • 1 tbsp black pepper
- 1 vegetable bouillon cube + 1 1/2 cups water (or 11/2 cups vegetable stock)
- 8 corn tortillas, warmed before serving
- mango guacamole:
- 2 ripe avocados, cubed
- 1 1/2 cup ripe mango, cubed
- 1/4 cup red onion, diced
- 1/2 cup cilantro, chopped
- juice of 2 limes
- 1/2 tsp sea salt
Preparation
Drain the jackfruit in a colander
In a wide bowl, use a fork to pull the fibers apart
The jackfruit should have a texture reminiscent of pulled chicken
Place the jackfruit and chopped red pepper in a large pot or skillet with a lid, and set aside
Place the sauce ingredients (onion to bouillon) in a blender, and blend until it has become a smooth liquid
Pour the sauce over the jackfruit, and stir to coat
Place the pot on the stove, and bring contents to a simmer
Reduce heat to medium-low, cover the pot, and cook for 30 minutes
While the jerk jackfruit is cooking, make your mango guacamole
Place the guacamole ingredients in a mortar and pestle (or bowl and fork) and mash until your desired texture is reached
I like mine with some chunks in it
Set aside
Serve the jerk jackfruit in warmed corn tortillas and topped with mango guacamole