Jackfruit is a great plant-based swap for shredded chicken or pork but without the cholesterol! Young (or green) jackfruit is perfect for savory dishes as it takes on the flavors you prepare it with - like these Mexican-inspired tacos. Or try it with BBQ sauce or a flavorful marinade. I love combining it with a legume like black beans to increase the protein content.
1 (14-20oz) can young/green jackfruit, drained and rinsed
2 Tbsp low-sodium tamari
1 Tbsp extra virgin olive oil
1 cup yellow onion, diced
1 Tbsp cumin powder
1 Tbsp chili powder
1 tsp garlic powder
1 (4oz) can diced green chilis
1 (15oz) can black beans, drained & rinsed
Sea salt to taste
1 Tbsp fresh lime juice (or 1 tsp apple cider vinegar)
FOR SERVING, OPTIONAL
PINEAPPLE SALSA or regular salsa
12 soft or crunchy corn tortillas (organic or non-gmo whenever possible)
Prepare the jackfruit: Add the drained and rinsed jackfruit to a clean tea towel and squeeze out excess liquid and chop into small pieces. Add to a medium bowl and sprinkle with tamari. Stir until evenly coated.
Heat oil to a large skillet over medium heat. Once oil is shimmering, add the onions and a pinch of salt, stirring occasionally. Saute until translucent.
Stir in the cumin, chili powder and garlic and cook for about 1 minute or until fragrant.
Add the jackfruit, green chilis and beans until well combined. Saute until the jackfruit starts to get crispy bits, about 6 minutes. Reduce heat as needed to avoid burning and stir occasionally. Add a Tbsp of water or vegetable broth as needed to deglaze the pan.
Prepare the tortillas according to the manufacturer’s directions.
Add 2 heaping tablespoons of the taco mixture to each tortilla and garnish with salsa, cilantro & avocado. Enjoy!