I was fortunate enough to find some fresh jackfruit while visiting my brother a couple days ago! I have to say that I was beyond excited with this find! Jackfruit is something that’s not even available canned where I live, so I am treating this like gold! I decided to use the jackfruit to make these mini tacos which are amazing and full of flavor. You honestly can’t tell that it isn’t meat!
For people like me that have never seen the inside of a jackfruit, these are what the pods looks like. It’s a very fragrant fruit and quite tasty on its own. I found these already de-seeded so I didn’t have to dissect the whole fruit apart.
Pull apart the pods into thin sections. If you are using canned jackfruit, make sure you buy it packed in brine or water. If you buy the one packed in syrup, it will be too sweet for this dish. Rinse it thoroughly and let it sit for a few minutes to make sure there is no excess water.
First of all let me say don’t let the ingredient list scare you! Most of it is spices for the sauce. You could buy barbeque sauce from the grocers, but homemade tastes way better in my opinion. I add coffee and it adds so much more depth to the taste profile. As I am a person who does enjoy spicy foods, I added a whole chipotle pepper. If you don’t like a lot of heat with your meals, you could add less or just some of the liquid. After everything is cooked through, add the shredded jackfruit and cook.
After it’s done cooking, serve on gluten-free mini tortillas and top with shredded carrots and desired toppings.
Pulled Jackfruit Mini Tacos
- 1 - 796 ml Can Diced Tomatoes
- 1 White Onion chopped
- 2 Cloves Garlic
- 2 Tblsp Brown Sugar
- 1 Tblsp Paprika
- 1/2 - 1 tsp Chili Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/4 tsp Cayenne
- 1/4 tsp Mustard Powder
- 1/2 - 1 Chipotle Pepper
- 1 Tblsp Strong Brewed Espresso
- 1/2 Cup Water
- Pinch of Salt & Pepper
- 3 Cups Jackfruit
- 16 - 20 Mini Gluten Free Tortillias depending on size
Begin by mixing together everything except the jackfruit and tortillias in a saucepan. Cook for approximately 30 minutes or until the onions are translucent.
While that is cooking, start shredding the jackfruit pods. If you are using canned jackfruit, make sure you rinse it thoroughly first.
Remove sauce from the heat and with an emulsion blender puree the sauce.
Return the saucepan to the heat and add the shredded jackfruit. Cook for another 30 minutes. Add more water if it's getting too thick.
Remove from heat and shred the jackfruit more if needed. Serve on mini tortillias and toppings of your choice.