I enjoy trying all sorts of foods but when I made these tacos I was amazed and was really happy with them, so I thought I’d share. I was late to try jackfruit because it seemed like such a big chore just to get to the meat of the fruit and I was cautious trying the can, my normal adventures self just wasn’t having it. Then I really wanted to make a nice Irish stew so I broke down and bought a can and wondered why I hadn’t done it sooner; I mean really this stuff is great.
(Check out my previous post on jackfruit BBQ sandwiches and you will see that this great little fruit will shred like pork, because of this great shredding ability that takes on basically any flavor makes this a great substitution in recipes.)
Jackfruit also know as jack tree are in the same family of trees as the mulberry and fig and they come from southern India/Malaysia rainforest as well as a few other areas of even Brazil and Africa, pretty neat to me, but what is helpful to know is just how healthy is it?
Low in calories with easy to digest sugars, great fiber, high amounts of vitamin C, A and has B complex which is rare in a fruit plus it is paired up with iron, potassium and magnesium. Just one thing this amazing fruit does with all this great goodness is it’s great at regulating the heart rate and blood pressure and who doesn’t need help in those areas?
This recipe takes only about half an hour with not to many ingredients plus when it gets hot the potassium will help in retaining fluid, hello great summer dish.
Jackfruit Street Tacos:
Serving 3-4 people, prep and cook time about 30 minutes
1 can of Jackfruit drained and patted down
1 small onion
1 can of diced Green Chilies
4-5 cloves of Garlic diced
1 8 ounce can of tomato sauce
1-2 cups of Grated Cheese
2 Cups of Shredded Lettuce
1-2 Tomatoes diced
1-2 Avocados diced
1 Tablespoon of Olive Oil
8-10 White corn Tortillas
The following per taste Chili Powder, Cumin Powder, Onion Powder, Garlic Powder, Salt,
On med/high heat add olive oil to the skillet then diced onion and garlic. Sauté for a few minutes until you can start to smell the onion and garlic then add the diced green chilis, seasonings sautéing for a few more minutes then add the tomato sauce ( if you like more of a saucy taco add more than stated) simmer on low for about 5 minutes. While you are letting the sauce simmer chop the lettuce, tomato, cilantro and avocado. After about 5 minutes add the drained padded down jack fruit to the sauce and let it simmer together for about 10-15 minutes, you may want to stir and separate the jackfruit so that it is more of a shredded taco mixture. While the taco mixture is simmering on low finish cutting up the condiments and warm up the white corn tortillas.( to warm the tortillas wrap them in a damp cloth and microwave them per your microwave settings)
To serve, place small spoonful amounts of taco mixture on individual warm white tortillas, add shredded cheese, lettuce, tomato, cilantro and avocado, now enjoy!