Spicy Jackfruit Tacos


I am always looking for tasty things to fill my tacos and wraps with, because let’s face it, veggies are not always going to fill you up! And so, I recently came across the Jackfruit Company and decided to give it a go – and what a pleasant surprise it was!

For all vegetarians (like me) if are searching for something other than soya/tofu (or for non vegetarians if you are looking for a healthy meat substitute,) then jackfruit is the next best thing! It’s high in fiber, low in calories, really tasty, has a firm meat like consistency, absorbs flavor well and is super healthy!

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“Plant Based Eats Like No Other”. Having read a little about the story behind the Jackfruit Company, I was inspired to read about Annie Ryu’s discovery of jackfruit in India (2011).

So, in essence, these vegetarian and vegan friendly tacos/wraps were delicious. They were super easy and quick to make for a weekday meal and I will be definitely be using jackfruit more often.

In 30 mins you can have a delicious and healthy meal read to serve. Now let’s get cooking:

Ingredients:

  • Packet of prepared jackfruit or fresh jackfruit if you have 
  • 1/2 large red onion (thinly sliced)
  • 4 cloves garlic (minced)/ or garlic powder 
  • 1/2 tsp sea salt/ black pepper 
  • 1 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 1-2 small red and orange/yellow peppers
  • 3 tsp chili sauce (of your choice and depending on how spicy you want it)
  • A pinch of red pepper chili flakes
  • Taco seasoning
  • 1-3 Tbsp lemon juice

FOR SERVING optional

  • Corn or flour tortillas
  • My green chutney OR guacamole spread 
  • Cilantro/coriander 
  • Lime/lemon wedges
  • Salsa – optional 
  • Extra Hot Sauce
  • I added halloumi cheese (optional)

Instructions

  1. In a large pan, heat oil, cumin, onion, and garlic and red pepper chili flakes. Sauté for 4-5 minutes or until onions are golden brown and softened.

  2. Next add jackfruit, salt, black pepper, chili powder, taco seasoning, cilantro/coriander, peppers, chili sauce and splash of lemon  juice. Stir to coat and reduce heat to low – medium. Cover and cook for about 15-20 minutes, stirring occasionally.

  3. OPTIONAL: I didn’t do this however, while your jackfruit is cooking, you can mash it for a finer texture, as this will create a more “meat-like” texture.
  4. Keep on tasting and adding any seasoning as needed (I added a little more garlic and chili powder)
  5. In the mean time, while the jackfruit is near to cooking, heat up your tacos/wraps so they are ready to eat.
  6. Spread your guacamole spread or my green chutney across your tacos/wraps.
  7. OPTIONAL: Add cheese – I had some spare halloumi cheese, so I heated this up in the oven in small cubes so it was ready to add to the tacos.
  8. Once the jackfruit is cooked, top each taco with your mixture, add cheese of choice (optional) drizzle a little hot sauce and top with fresh cilantro/coriander.
  9. Bon Appetit!
You can enjoy jackfruit as is, on top of salads or nachos, or in enchiladas, burritos and like above tacos!
Remember to store leftover jackfruit up to 4-5 days in the refrigerator or up to 1 month in the freezer.

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Posted by

Hi there, my name is Deepa Makwana and if you hadn’t guessed already, I LOVE all things food, travel and lifestyle. Since moving from London to New York, I have been wanting to write about my recipes and travel however I was a little afraid to share! But as my mother always says ‘if you don’t try, you will never know’. So I have finally decided to create my own little outlet on anything and everything involving things like where to eat, travels, home recipes, my fav home products or even the best shows I am watching! If I can help in any way – I have achieved my goal! Come on in and have a peak! DeepsMak x

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