Jackfruit Tacos

Jackfruit is the largest tree fruit in the world and it also happens to be sweet and delicious and packed with nutrients. It is a rich source of vitamins, antioxidants, minerals, phytonutrients, carbohydrates, electrolytes, fiber, healthy fat, and protein. This fruit also contains no cholesterol or saturated fats.

Another major bonus of jackfruit is that when prepared properly, it makes a damn good substitute for pulled pork, the texture is surprisingly similar, it even “shreds”, and it takes on the flavors you prepare it with. You can make your own jackfruit marinade or you can find (at some health stores) jackfruit that has been pre-marinated and ready to cook.  Choose what works for you, but I recommend checking out the Upton’s Naturals brand.

Jackfruit Tacos

Serves 4

Ingredients:

2 T. olive oil or coconut oil

1 onion, cut into eighths

1 green bell pepper, cut into eighths

1 red bell pepper, cut into eighths

1 package young, green Jackfruit (in water) *Can also use the Upton Naturals Chili Lime Seasoned Jackfruit

2 clove garlic, pressed

1 tsp. chili powder

½ tsp. cumin

½ tsp. smoked paprika

juice of 1 lime

You can also use an organic taco seasoning blend in place of the spices

organic corn or gluten free tortillas

Toppings:

Shredded cabbage

1/3 cup chopped cilantro

½ white onion, finely chopped

pinch sea salt

2 T. olive oil

1 avocado, sliced

pico de gallo

Directions:

Drain and rinse the jackfruit. Press moisture out and pat dry.

Heat olive oil in a large sauté pan over medium high heat. Add onions, bell pepper, and pinch of sea salt. Saute until softened, then add the jackfruit and remaining seasonings with garlic and lime juice. Reduce the heat to low, add 1/3 cup water or vegetable broth and allow mixture to simmer minimum 30 minutes. Taste and adjust seasonings.

While jackfruit simmers, prepare toppings. Finely chop cabbage and mix with chopped cilantro and chopped onions, drizzle with olive oil and a pinch of sea salt, stir. Cut avocado.

Serve jackfruit over warmed corn tortillas. Top with cabbage mixture, pico de gallo and slices of avocado.