Jackfruit "Pulled Pork" Tacos
I know what you're thinking...
WTF is Jackfruit?
If you’ve never heard of jackfruit before, don't worry, you're not totally out of the loop with this exotic fruit. This starchy member of the fig family is a staple in Southeast Asian and Brazillian cuisine and has become more popular especially with plant-based cooking. You can easily find Jackfruit in canned form, in pouches in the refrigerated section of the grocery store and om Thrive Market, or the actual fresh fruit at Asian supermarkets.
Jackfruit is packed with potassium, fiber, and anti-inflammatory benefits; it’s not only a nutritional powerhouse but when cooked and shredded, it's a pulled pork texture and flavor doppelgänger. How great is that?
The first time I had Jackfruit was over a decade ago when my mom found this larger than life fruit in China town in San Francisco. The fruit was so fragrant and sweet, very reminiscent to juicy fruit gum. Years later, I've enjoyed it raw and in its cooked form at Prasad, a vegan, entirely gluten-free cafe here in Portland.
This Jackfruit "Pulled Pork" Tacos recipe is inspired by the "pulled-pork" wrap I've enjoyed at Prasad.
What You'll Need
Brine: 3-4 cups water, 1/8 cup sea salt
20 oz Jackfruit
1 tablespoon coconut oil
1/2 purple onion, minced
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon smoked Spanish paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
2 tbsp apple cider vinegar
3/4 cups water
Toppings:
1 avocado
1 cup microgreens
1 watermelon radish, sliced
6 almond flour tortillas (I used this brand)
lime, optional
What You'll Need To Know
In a small bowl, mix chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper. Store in an airtight container.
Brine Jackfruit for 10 minutes. Drain and pat dry. If using canned Jackfruit, make sure to used brined not in syrup. Drain as well and pat dry.
Heat coconut oil in a skillet over a medium heat. Add onions and cook until translucent, about 4-5 minutes.
Add the shredded jackfruit, 3/4 cups water, apple cider vinegar, and spice mix and mix together. Cover and cook for 10 minutes.
Stir, reduce heat to low and continue to cook for about 15-20 minutes or more, until the sauce is absorbed.
Prep the toppings and heat tortillas on a skillet. Add jackfruit. microgreens, watermelon radish, and avocado.
Recipe makes 6 tacos.
Side Notes: If you are using fresh Jackfruit, check out this YouTube video on how to pick the right Jackfruit, how to cut, etc.
