Mexico · Appetizers and Sandwiches

Jackfruit Tacos

30 min4 servings390 kcal

Canned young green jackfruit pulled apart, spiced with cumin, smoked paprika, chipotle, and oregano, then seared in a hot pan until the edges brown and the filling gets sticky.

Jackfruit Tacos

Ingredients

  • canned young green jackfruit in brine or water560 g
  • neutral oil2 tbsp
  • medium onion1
  • garlic cloves3
  • ground cumin1.5 tsp
  • smoked paprika1.5 tsp
  • dried oregano1 tsp
  • chipotle in adobo sauce1 tbsp
  • tomato paste2 tbsp
  • vegetable stock or water60 ml
  • small corn tortillas8
  • ripe avocado1
  • red onion, very thinly sliced + juice of 1 lime0.5
  • fresh cilantro and lime wedges1 bunch

Method

  1. 1Prepare the jackfruit. Drain and rinse the jackfruit thoroughly under cold water — this removes the briny taste. Squeeze out as much moisture as possible using a clean kitchen towel or paper towels. Pull the pieces apart with your hands or two forks, separating the fibres into shreds. Trim and discard the harder triangular core pieces if they don't shred easily. The jackfruit should look roughly like coarse pulled pork at this stage.
  2. 2Quick-pickle the red onion. Toss the thinly sliced red onion with the juice of 1 lime and a generous pinch of salt. Let it sit at room temperature while you cook everything else — at least 15 minutes. The lime juice turns the onion bright pink and takes off the raw sharpness. This topping is worth making: it cuts through the richness of the jackfruit filling.
  3. 3Cook the jackfruit filling. Heat the oil in a large heavy skillet over medium heat. Add the onion and cook 4 to 5 minutes until soft. Add the garlic, cumin, smoked paprika, oregano, and a pinch of salt, and stir for 60 seconds until very fragrant. Add the tomato paste and chipotle sauce and stir for 1 minute — let the paste cook in the pan rather than just warming it. Add the shredded jackfruit and stir to coat everything in the spice mixture. Pour in the vegetable stock and stir to combine.
  4. 4Sear for texture. Increase the heat to medium-high and cook the jackfruit, stirring occasionally but not constantly, for 8 to 10 minutes. You want some of the liquid to evaporate and the edges of the jackfruit to brown and get slightly caramelized. This is where the flavor concentrates — resist the urge to stir too often. Taste and adjust: more salt, a squeeze of lime, a pinch of cumin if needed. The filling should be slightly sticky, well-seasoned, and smell smoky.
  5. 5Warm tortillas and assemble. Warm the corn tortillas directly over a gas flame for 20 to 30 seconds per side until lightly charred and pliable, or in a dry skillet. Make the quick avocado crema: mash the avocado with the juice of half a lime and a pinch of salt until smooth. Spread a spoonful of avocado crema on each tortilla, top with the jackfruit filling, pickled red onions, and fresh cilantro. Serve immediately with extra lime wedges.