Taco is a Mexican dish consisting of a small tortilla and filling. After filling, the tortilla wrap is folded in half and eaten with hands without the use of cutlery. Fillings popular in tacos are made from beef, poultry, seafood or fish, pork or vegetables. There are also additions, which are usually vegetables, such as lettuce, tomato, onion, guacamole, salsa and sour cream. Very often, the whole thing is drizzled with lime juice and sprinkled with fresh coriander.
An unusual and interesting taco filling is a vegetarian filling prepared from jackfruit. It’s true that I haven’t personally seen a fresh version of this fruit as it is not easy to purchase it in where I live, or maybe I’m looking in the wrong place, but regardless, canned jackfruit is available for purchase in many stores and on the Internet. Jackfruit is a large fruit popular in countries such as the Philippines, Indonesia and India. It contains carbohydrates, vitamin B6 and fibres, and can be used for both desserts and savoury dishes. It is the savoury version that I decided to use this fruit in. In addition to jackfruit, this filling also contains onion, garlic and spices. All ingredients should be combined, fried, cooled down, then you can start filling the tortilla shells.
When it comes to vegetables used as an additions, you can choose to use anything, you don’t necessarily have to stick to the suggestions I’ve given below. However, it is nice to add vegetables with different structures, i.e. those that crunch slightly under the teeth, such as cabbage and onion, as well as soft ones, including tomatoes and avocado. It is worth adding a bit of spice to the whole thing by adding chili sauce and citrus juice by drizzling the taco with lime juice. This vegetarian taco is great for lunch or as a snack. I encourage you to try the recipe for a taco with jackfruit and enjoy.
Ingredients for jackfruit taco.
- 250 g canned jackfruit
- 100 g onion
- 2 small cloves of garlic
- 100 ml vegetable broth
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of sunflower oil
- 1 teaspoon of sweet paprika powder
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of ground coriander
- 3/4 tablespoon of lime juice
- 1/2 teaspoon of chili flakes
- 150 jackfruit brine
- 100 g shredded red cabbage
- 1 tablespoon of coriander leaves
- 150 g cocktail tomatoes
- 1 avocado
- 150 g sour cream
- lime juice
- chili sauce
- 10 small tortilla wraps
- 2 tablespoons of oil
How to make jackfruit taco.
Cut the onion into cubes, put it in a pot or a large frying pan, pour in the oil, and fry over a medium heat for 6-7 minutes. Drain the jackfruit, cut it into 1.5 by 1.5 centimetre-long pieces, then add them to the fried onion, add the mashed garlic, and continue frying for 3-4 minutes. Next, add the broth, salt, pepper, ground pepper, cumin, coriander, chili flakes, lime juice and jackfruit brine. Cook over a low heat tending to medium, for an hour and 10 minutes, stirring from time to time – the liquid should evaporate completely and the jackfruit should brown slightly.
If you use homemade tortillas, brush each wrap with oil on both sides, place it on a well-heated grill pan and grill for a few seconds on both sides. After removing it from the pan, bend each cake slightly in the middle, place it between two glasses or on a baking tray, placing them side by side. Leave the tortillas to cool down.
Spread each tortilla shell (taco shell) with sour cream, fill with cold jackfruit filling and cover with vegetables. After that, drizzle with lime juice, pour chili sauce and sprinkle with chopped coriander leaves.
Good to know when making jackfruit taco.
You can find the recipe for homemade corn tortilla HERE.
You can drizzle lime juice on the avocado. This will prevent it from darkening.
Do you like tortilla dishes? If so, try our recipe for Tortilla roll-ups with cheese and ham.