It's funny to think you could make tacos out of jackfruit, but I thought if you can make crabcakes with it, why not tacos? Turned out delicious. These are a spicy Mexican flavor with a little kick, but the bit of maple syrup tones that down a bit.
Ingredients:
1 large 20 oz can of Green Jackfruit packed in brine
1 small white onion
1 small red pepper
1 small jalapeno pepper (optional if you like it spicy)
A sprinkle of crushed chili pepper
One packet of Taco Seasoning (or make your own with chili powder, cumin, and paprika)
2 T of tomato paste mixed with 1 T of water and 2 T maple syrup or agave
4 Taco Shells
Drain and rinse one can of the young green jackfruit. Make sure it is the green type packed in water or brine, NOT the ripe type packed in syrup. After thoroughly rinsed put the jackfruit in a *food processor and pulse a few times to break it down into small pieces, Put in oven proof bowl. Then put the onion and pepper in the food processor and pulse a few times until it is about the same size pieces as the jackfruit. Stir this in with the jackfruit. Mix together the tomato paste, water, and maple syrup, add in the taco seasoning, then turn it all into the jackfruit mixture and stir well, and salt and pepper to taste. Place in oven at 425 degrees for about 30 min, stirring occasionally. It is done when the edges start turning brown. Spoon generously into taco shells and enjoy. I like them topped with some avocado and salsa, but use your own favorite toppings!
*Normally I remove the hard tip and seeds of jackfruit, but I have discovered if I chop it up in the food processor, this is not necessary.
This makes 4 heavily filled taco shells. 145 calories ea including the shell. If you are looking to reduce the carbs simply serve them in low carb tortilla shells and use sugar free maple syrup.
1 large 20 oz can of Green Jackfruit packed in brine
1 small white onion
1 small red pepper
1 small jalapeno pepper (optional if you like it spicy)
A sprinkle of crushed chili pepper
One packet of Taco Seasoning (or make your own with chili powder, cumin, and paprika)
2 T of tomato paste mixed with 1 T of water and 2 T maple syrup or agave
4 Taco Shells
Drain and rinse one can of the young green jackfruit. Make sure it is the green type packed in water or brine, NOT the ripe type packed in syrup. After thoroughly rinsed put the jackfruit in a *food processor and pulse a few times to break it down into small pieces, Put in oven proof bowl. Then put the onion and pepper in the food processor and pulse a few times until it is about the same size pieces as the jackfruit. Stir this in with the jackfruit. Mix together the tomato paste, water, and maple syrup, add in the taco seasoning, then turn it all into the jackfruit mixture and stir well, and salt and pepper to taste. Place in oven at 425 degrees for about 30 min, stirring occasionally. It is done when the edges start turning brown. Spoon generously into taco shells and enjoy. I like them topped with some avocado and salsa, but use your own favorite toppings!
*Normally I remove the hard tip and seeds of jackfruit, but I have discovered if I chop it up in the food processor, this is not necessary.
This makes 4 heavily filled taco shells. 145 calories ea including the shell. If you are looking to reduce the carbs simply serve them in low carb tortilla shells and use sugar free maple syrup.