Tacos are my “single girl” food. You know, the food that you make whenever your partner, kids, or roommates are out of town and you get to sit down and be really honest about what you and only you feel like eating? I never tire of them and am always looking for ways to amp up my taco game.
But if for some reason you’re sharing, these jackfruit tacos are a saucy, lick-your-fingers addition to the weeknight roster for the vegans and non-vegans in your life. They’re ready in fewer than 30 minutes, and couldn’t be simpler to pull together—it’s more assembling than cooking, really.
Ingredients
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2 (14-ounce) cans jackfruit in brine, drained and rinsed
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2 tablespoons extra virgin olive oil
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1 small yellow onion, finely chopped (about 1 1/2 cups)
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2 cloves garlic, minced
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1 jalapeño, seeded and finely chopped, optional
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3/4 cup barbecue sauce, store-bought or homemade
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2 teaspoons ground cumin
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1 teaspoon dried oregano
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1 teaspoon ground coriander
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1/2 teaspoon paprika, smoked or regular
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1/2 teaspoon kosher salt
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1 teaspoon finely grated orange zest
To serve
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10 to 12 (6-inch) corn tortillas
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1 ripe avocado, thinly sliced
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4 radishes, thinly sliced
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1/3 cup cilantro leaves, roughly chopped
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1/3 cup red cabbage, shredded
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1/3 cup corn kernels, canned, frozen and defrosted, or fresh from the cob
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1/4 cup sour cream, optional
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1 lime, cut into wedges
Method
Shred the jackfruit:
Place the drained jackfruit in a bowl large enough to work in. Using your fingers or two forks, break apart the chunks of jackfruit into shredded pieces.
Cook the onions:
In a large saucepan over medium heat, heat the olive oil. Add the onion and cook until translucent, about 5 minutes. Add the garlic and jalapeño (if using) and cook for an additional minute, until the garlic is fragrant.
Cook the jackfruit:
Add the shredded jackfruit to the pan and stir well. Add the barbecue sauce, cumin, oregano, coriander, smoked paprika and salt to the pan.
Stir to evenly distribute the spices and cook for another 4 to 5 minutes, or until the jackfruit is browned and slightly crisped around the edges. Fold in the orange zest.
Assemble the tacos:
In a separate, lightly oiled skillet, warm the tortillas and add a large spoonful of cooked jackfruit to the center of each. Top with avocado, radishes, cilantro, cabbage, corn, and sour cream (if using). Serve with wedges of lime, for squeezing.
