Pulled Jackfruit Tacos
Updated: Oct 30, 2020
These jackfruit tacos are the perfect weeknight dinner! With its perfect balance of savory, smoky spice, and a touch of sweetness, the pulled jackfruit will deceive (and satisfy) any meat eater you feed!
Once prepped the night before, this dinner is so quick to throw together, while also being delicious and versatile. Any picker eater will love these tacos because you can choose any toppings you like; though we highly recommend the toppings we used because they are, in our humble opinion, the perfect pairings. You can easily double or triple the recipe if you are having a summer BBQ or going to a potluck.
I love that I can make the jackfruit the night before when I am already cooking dinner so that all I have to do the next day is saute it on the stove and dinner is complete! Sometimes, I even chop up the toppings the night before while I am already cutting veggies for that evening, so everything is prepped for an easy, yummy dinner the next night!
I begin by opening the cans of jackfruit, draining their brine, and placing them on a towel. I place another towel on top and, with the heels of my hands, I press down on each piece to remove extra liquid from the fruit.
Removing extra liquid from the jackfruit allows them to absorb other liquid easier and speeds up their cook time!
From there, I pick out the areas of jackfruit that are harder, cut them off and then slice them into thin pieces. I place all the jackfruit into a large frying pan and set it aside for now.
To prepare the sauce, I combine the chipotle peppers, onion chunks, vegetable broth, soy sauce, brown sugar, cumin, paprika, and garlic powder into a high-speed blender and blend until smooth. I add this sauce to the jackfruit that is in the frying pan and set the frying pan over high heat until it comes to a boil. Once boiling, I reduce the heat to medium low. I stir this occasionally as it simmers and reduces for the next hour. After most of the liquid has reduced, I remove the jackfruit from the heat and place in a container. I allow the jackfruit to chill in the fridge overnight to marinade further.
Once the jackfruit has chilled and I am ready for my tacos, I simply heat oil into a large frying pan, add the jackfruit and saute, stirring often, over medium heat for approximately 30 minutes or until any extra moisture is evaporated and the jackfruit has browned. While the jackfruit cooks, I prepare my taco ingredients by heating tortillas and chopping fresh vegetables. Serve with lime and enjoy!
Pulled Jackfruit Tacos
Serves 2-4 people
Prep time: 1 hour
Cook time: 30 minutes
Author: Kitchen Potatoes
· 2 550 ml cans of jackfruit in brine
· 1 ½ tbsp diced chipotle peppers in adobe sauce
· ½ white onion, cut into large chunks
· 2 cups vegetable broth
· 1 tbsp soy sauce
· 1 tbsp brown sugar
· 1 tbsp cumin
· 1 tbsp paprika
· 1 tbsp garlic powder
· 2 tbsp oil of your choice
Additional Taco Ingredients
· 1 red onion, finely chopped
· 3 diced tomatoes
· A bundle of fresh cilantro
· Vegan sour cream
· 1 fresh lime, cut into wedges
· 12 small, soft tortillas
Remove jackfruit from cans, draining excess brine. Place jackfruit in between two towels and with the heel of your hands, squeeze any excess liquid from the jackfruit pieces.
Cut hard pieces of jackfruit into thin slices.* Place jackfruit in a large frying pan and set aside.
Place chipotle peppers, onion, vegetable broth, soy sauce, brown sugar, cumin, paprika, and garlic powder into a high-speed blender and blend until smooth. Add this sauce to the jackfruit.
Once sauce is poured into the pan, set heat to high, stirring occasionally until the sauce comes to a boil. Then, reduce the heat to medium low and allow to simmer, stirring occasionally and breaking down some pieces of the jackfruit with a wooden spoon every time you stir. Allow the sauce to reduce until there is nearly none left in the pan. This will take approximately 1 hour.
Once sauce has reduced, remove jackfruit from heat. Place in a container and allow to cool in the refrigerator over night.
After the jackfruit has chilled, heat 2 tablespoons of oil in a large frying pan over medium high heat. Add jackfruit, cooking for an additional 20 to 30 minutes or until any excess moisture has evaporated and the jackfruit begins to brown slightly.
While jackfruit is cooking, prepare taco toppings and heat tortillas. Serve with a squeeze of fresh lime and enjoy!
*See below image for the part of the jackfruit that needs to be sliced into smaller pieces.