This jackfruit tacos recipe is my vegan spin on traditional pork carnitas tacos. The spicy cumin chipotle sauce is delicious and coats the shredded jackfruit so well that even meat eaters won't notice the difference! —Lila Cornelio, Morton Grove, Illinois
2 cans (14 ounces each) jackfruit, drained and shredded
1/2 cup pumpkin seeds or pepitas, toasted
1/4 cup nutritional yeast
12 corn tortillas (6 inches), warmed
Optional: Lime wedges, sliced cabbage, salsa, cilantro leaves and avocado
In a large skillet, cook onions in 2 tablespoons oil over medium-low heat until tender and lightly browned, about 10 minutes. Add mushrooms; cook until liquid evaporates and mushrooms are tender, 8-10 minutes.
Meanwhile, in a blender, process the next 8 ingredients until smooth. Add jackfruit and sauce to onion mixture; cook, stirring occasionally, until sauce darkens in color and starts to caramelize onto jackfruit, about 15 minutes. Reduce heat to low; stir in pumpkin seeds and nutritional yeast. Cook 10 minutes. Serve jackfruit mixture in tortillas; top as desired.
How else do you use canned jackfruit?
Jackfruit is a great vegetarian substitute for chopped or ground meat. Try substituting it in tacos, sandwiches, burritos, omelets or stir-fries! Add taco seasoning to your jackfruit for an enchilada or taco filling.
How do you get the brine taste out of jackfruit?
Try boiling the jackfruit in water for several minutes to extract the brine taste. Drain the water from the jackfruit and repeat the boiling process again if necessary.
How long do jackfruit tacos last?
Jackfruit tacos can last for three to four days in the refrigerator, or you can freeze leftovers in an airtight container for up to a month. (Read more about freezing food.) To use frozen leftovers, remove the jackfruit tacos from the freezer the night before and let them thaw overnight. Reheat on the stovetop over low heat or in the microwave in 30-second increments.
Research contributed by Sarah Fischer, Taste of Home Culinary Assistant