Zesty Spicy Jackfruit Tacos with Crunchy Slaw
If you're on the hunt for a sensational taco recipe that brings excitement to your dinner table, look no further than these spicy jackfruit tacos. They're not just any tacos; they're a vibrant, plant-based twist on a classic favorite, bursting with bold spices and a refreshing crunch.
Ingredients
- 2 cans young green jackfruit in water or brine, drained and rinsed
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 8 small corn or flour tortillas
- 2 cups shredded cabbage or coleslaw mix
- 1/4 cup mayonnaise or vegan alternative
- 1 tablespoon lime juice
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Prepare the Jackfruit: In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Stir in minced garlic and cook for another minute.
- Cook the Jackfruit: Add the drained jackfruit to the skillet, breaking it apart with a fork. Stir in chili powder, smoked paprika, cumin, salt, and pepper. Cook for 10-15 minutes until jackfruit is tender and flavors meld.
- Make the Slaw: In a bowl, combine shredded cabbage, mayonnaise, lime juice, and a pinch of salt. Toss until well mixed.
- Warm the Tortillas: Heat tortillas in a dry skillet or microwave until warm and pliable.
- Assemble Tacos: Fill each tortilla with the spicy jackfruit mixture and top with the crunchy slaw. Garnish with fresh cilantro and serve with lime wedges.
Cook’s tips
- Use a fork to shred the jackfruit while cooking to achieve a pulled pork texture.
- For extra heat, add a pinch of cayenne pepper or a diced jalapeño.
- Make sure to drain and rinse the jackfruit well to remove any brine flavor.
- Warm the tortillas individually in a dry skillet for a few seconds on each side for best results.
- For a creamier slaw, let it sit for 10 minutes before serving to allow flavors to meld.
Substitutions
- Use regular cabbage or a pre-packaged coleslaw mix for the slaw.
- Swap mayonnaise with Greek yogurt or a vegan mayo for a lighter option.
- Replace corn tortillas with flour tortillas or lettuce wraps for a gluten-free alternative.
- Use regular paprika instead of smoked if you prefer a milder smoky flavor.
- Add a squeeze of fresh lime juice to the jackfruit for extra zing.
Storage & reheating
Store leftover jackfruit filling and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the jackfruit in a skillet over medium heat, and enjoy the slaw cold.
Frequently asked questions
Can I use fresh jackfruit instead of canned?
Fresh jackfruit is not recommended for this recipe as it is usually sweet and not as easily shredded. Canned young green jackfruit in water or brine works best.
Is this recipe gluten-free?
Yes, if you use corn tortillas and ensure all spices are gluten-free, this recipe is naturally gluten-free.
How can I make the tacos less spicy?
Reduce the chili powder and smoked paprika, or omit the chili powder and use only paprika for a milder flavor.
Can I prepare the jackfruit filling ahead of time?
Yes, you can cook the jackfruit up to 2 days in advance and store it in the refrigerator. Reheat before serving.
