Jackfruit is a meaty and hardy fruit that really holds its own in a taco. These jackfruit tinga tacos are a great vegan option, even for meat eaters. I found peeled fresh jackfruit at my local supermarket. I have zero tips on how to peel jackfruit, that’s between you and youtube.

The what:
Piña Pico De Gallo:
  • 1 tomato, diced
  • 1 white onion, diced
  • 1/4 cup cilantro, chopped
  • Juice of 1 lime
  • 1/3 cup fresh pineapple, diced.
  • Pinch of salt
Lime sour cream:
  • 1 cup vegan sour cream
  • Zest of one lime
  • 1 teaspoon lime juice
  • Pinch of salt
The Tacos:
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cinnamon powder
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1/4 cup vegetable oil
  • 3 cups jackfruit, peeled and sliced
  • 1 onion, sliced
  • 3 cloves garlic, crushed
  • 2 tablespoons tomato paste
  • 1/2 cup hot water
  • Fresh cilantro for topping
  • Iceberg lettuce, shredded
  • Whole wheat tortillas
The How:

Begin by making the piña pico de gallo. Combine the tomatoes, onions, cilantro, lime juice, pineapple, and salt in a bowl and set aside.

Make the lime sour cream by combining all the ingredients. Cover and place in the fridge.

Place the coriander powder, cumin, chili, paprika, cinnamon, and oregano in a bowl and mix well, this is the dry rub for the jackfruit.

Slice the jackfruit into bite-size strips. Generously cover the jackfruit with the spice rub mix and set aside.

In a large frying pan place the oil over medium-high heat. Add the onion slices and sauté for 5 minutes. Add the garlic and sauté for another 2 minutes.

Add the jackfruit and stir them into the sautéed onions. Cover the pan and cook for 5 minutes.

Add the tomato paste and hot water, stir until paste is completely dissolved. Add a pinch of salt. Cover the pan, lower the heat and simmer for 10 minutes.

Remove from the heat and sprinkle with the chopped cilantro.

Assemble by toasting the soft shell tortillas lightly either directly on the gas burner or in a dry frying pan. Place some iceberg lettuce, a generous amount of jackfruit tinga, a few spoons of the piña pico, and a few dollops of lime sour cream on the tortilla. Roll up and enjoy.

 

Jackfruit Tinga Tacos

Jackfruit Tinga Tacos

Jackfruit is a meaty and hardy fruit that really holds its own in a taco. These jackfruit tinga tacos are a great vegan option, even for meat eaters. I found peeled fresh jackfruit at my local supermarket. I have zero tips on how to peel jackfruit, that's between you and youtube.

Ingredients

  • Piña Pico De Gallo:
  • 1 tomato, diced
  • 1 white onion, diced
  • 1/4 cup cilantro, chopped
  • Juice of 1 lime
  • 1/3 cup fresh pineapple, diced.
  • Pinch of salt
  • Lime sour cream:
  • 1 cup vegan sour cream
  • Zest of one lime
  • 1 teaspoon lime juice
  • Pinch of salt
  • The Tacos:
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cinnamon powder
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1/4 cup vegetable oil
  • 3 cups jackfruit, peeled and sliced
  • 1 onion, sliced
  • 3 cloves garlic, crushed
  • 2 tablespoons tomato paste
  • 1/2 cup hot water
  • Fresh cilantro for topping
  • Iceberg lettuce, shredded
  • Whole wheat tortillas

Instructions

  1. Begin by making the piña pico de gallo. Combine the tomatoes, onions, cilantro, lime juice, pineapple, and salt in a bowl and set aside.
  2. Make the lime sour cream by combining all the ingredients. Cover and place in the fridge.
  3. Place the coriander powder, cumin, chili, paprika, cinnamon, and oregano in a bowl and mix well, this is the dry rub for the jackfruit.
  4. Slice the jackfruit into bite-size strips. Generously cover the jackfruit with the spice rub mix and set aside.
  5. In a large frying pan place the oil over medium-high heat. Add the onion slices and sauté for 5 minutes. Add the garlic and sauté for another 2 minutes.
  6. Add the jackfruit and stir them into the sautéed onions. Cover the pan and cook for 5 minutes.
  7. Add the tomato paste and hot water, stir until paste is completely dissolved. Add a pinch of salt. Cover the pan, lower the heat and simmer for 10 minutes.
  8. Remove from the heat and sprinkle with the chopped cilantro.
  9. Assemble by toasting the soft shell tortillas lightly either directly on the gas burner or in a dry frying pan. Place some iceberg lettuce, a generous amount of jackfruit tinga, a few spoons of the piña pico, and a few dollops of lime sour cream on the tortilla. Roll up and enjoy.
http://www.foodosopher.com/jackfruit/