Jackfruit Tacos

Ingredients

• 2 cups Young Green Jackfruit (shredded, canned in brine or water, drained and rinsed)
• 1 tablespoon Olive Oil (extra‑virgin, for sautéing)
• 1 clove Garlic (minced)
• 0.5 Yellow Onion (half an onion, finely diced)
• 1 teaspoon Chili Powder
• 1 teaspoon Smoked Paprika
• 1 Lime (juice only, about 2 tbsp)
• 0.5 teaspoon Salt
• 0.25 cup Chicken Stock (low‑sodium, can substitute vegetable stock for vegans)
• 1 cup Masa Harina (Corn Flour) (fine corn flour for tortillas)
• 0.75 cup Warm Water (about 110°F / 43°C)
• 0.5 Avocado (sliced)
• 0.25 cup Purple Cabbage (shredded, for crunch and color)
• 2 tablespoons Fresh Cilantro (roughly chopped)

Instructions

1. Prepare the Jackfruit

   Drain and rinse the canned jackfruit, then use your hands or two forks to shred it into bite‑size pieces that resemble pulled pork.

   Time: PT5M

2. Sauté Aromatics

   Heat 1 tbsp olive oil in a large skillet over medium heat. Add the minced garlic and diced half onion, sauté until translucent, about 2 minutes.

   Time: PT2M

   Temperature: Medium heat

3. Season the Jackfruit

   Add the shredded jackfruit to the skillet, sprinkle with 1 tsp chili powder, 1 tsp smoked paprika, ½ tsp salt, and stir to coat evenly.

   Time: PT2M

   Temperature: Medium heat

4. Add Liquid and Simmer

   Pour in ¼ cup chicken stock and the juice of one lime. Reduce heat to low and let the mixture simmer, stirring occasionally, until the jackfruit becomes sticky and most of the liquid is absorbed, about 6 minutes.

   Time: PT6M

   Temperature: Low heat

5. Make the Corn Tortilla Dough

   In a mixing bowl combine 1 cup masa harina with ¾ cup warm water. Stir until a smooth, pliable dough forms; let rest for 2 minutes.

   Time: PT3M

6. Shape and Cook Tortillas

   Divide the dough into 8 equal balls. Place a ball between two pieces of parchment paper and press flat with a tortilla press or a heavy skillet to about 6‑inch circles. Cook each tortilla on a hot dry griddle for ~30 seconds on each side, until light brown spots appear.

   Time: PT5M

   Temperature: Medium‑high heat

7. Assemble the Tacos

   Place a warm tortilla on a plate, add a spoonful of the seasoned jackfruit, top with sliced avocado, shredded purple cabbage, and a sprinkle of chopped cilantro.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

10 g

Fiber

5 g