Crispy Jackfruit Tacos
Ingredients
- 1 can of green jackfruit in water (20 oz can)
- 2 tbsp of 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 the shredded jackfruit in the middle of a kitchen towel, roll it up, and squeeze out excess water.
Heat 1 tablespoon of oil in a pan and sauté the onion, garlic, and jalapeño until golden and fragrant.
Add the jackfruit and soy sauce, cook for 5-6 minutes until browned.
Add salt, cumin, chili powder, oregano, smoked paprika, and 1 tablespoon of olive oil. Stir-fry until caramelized. Add chopped cilantro and set aside.
Microwave the tortillas wrapped in a damp towel for 15-20 seconds to prevent breaking.
On half of each tortilla, place about 1 tablespoon of jackfruit mixture and spread it. Fold the tortilla in half.
Heat oil in a pan and fry the jackfruit tacos for about 2 minutes on each side until golden.
Remove from oil and drain excess oil on a paper towel.
Serve with toppings like vegan sour cream, salsa, and fresh cilantro.