Tacos own a big piece of my heart, and Ive never met a taco I didn’t like! I was a bit worried I would be missing out on these guys when we stopped eating meat, but then I discovered a little something called jackfruit, and I just knew it would be the perfect match!
It’s basically cruelty free pulled pork with a whole load of health benefits since it’s packed with potassium, fibre and antioxidants. If your wondering where you can find this delectable “meaty” wonder, I buy mine from faithful to nature online, I’ll include the link below: https://www.faithful-to-nature.co.za/natures-charm-young-green-jackfruit-confiture
Jackfruit has a great texture, and takes on the taste of whatever you pair it with, so I start by making a barbecue sauce and then adding the jackfruit to the pot to simmer away and soak up all that flavour! What you’ll be left with is like barbecued pulled “meat” , and already very tasty. To take it to the next level, I then pop it into the oven for 20 minutes to get a slight char and to make the texture a less sloppy, which I think suits these tacos better. Don’t let the long list of ingredients in the filling put you off, all you’ll be doing is measuring them out and pouring them into a saucepan! If you don’t have time to make your own barbecue sauce, just sauté the onion and garlic together and add about 3/4 cup of your favourite store-bought brand.
You can really get creative with the garnish, and I never use exactly the same combination twice (our veggie selection can be limiting here in the countryside so I make due with whatever we have) Everybody’s taste varies, so do what works for you! As long as you add something crisp and fresh, something with a bit of tang, and something creamy, your good to go. I have however added my favourite garnish combo for you as a suggestion!
The homemade tortilla recipe isn’t my own, but why mess with something that is absolutely perfect to begin with! Trust me, once you make these, you will never buy store bought tortillas again, they are that delicious! They also happen to be freezer friendly, so if you’ve got the time, I suggest making a whole load so you can just reheat them for future use. I’ve changed the method a bit, as well as cutting down the measurements to accommodate my taco recipe, but I’m including the link to the original tortilla recipe with the step by step photos below (I’ve just summarised it for the blog)
Jackfruit tacos (makes 8-9)
- 3 x 200g tins jackfruit
- 3 tbsp olive oil (or reserve oil from jackfruit tins and use that)
- 1 onion, finely diced
- 2 gloves garlic
- 4 tbsp tomato puree
- 3 tbsp maple syrup or brown sugar
- 2 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1 tbsp balsamic
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp ground coriander
- salt and pepper to taste
- 1 1/2 cups all-purpose flour
- pinch of salt
- 1/2 tsp baking powder
- 3 tbsp olive oil, vegetable oil or other fairly neutral oil
- 1/2 cup warm water
- Coleslaw ( I buy ready made carrot and cabbage mix)
- Spring onion
- Squirt of lime juice
- Vegan sour cream
- Preheat oven to 200c and prepare baking tray with cooking spray.
- Shred jackfruit and set aside.
- Add olive oil to a warm sauce pan and sautee onion until soft and fragrant, then add garlic and stir for a few more minutes.
- Add all the remaining ingredients, apart from the jackfruit, and let simmer away for 10 minutes stirring occasionally.
- Now add the jackfruit and mix to incorporate, reduce heat to low and let simmer for 10 more minutes.
- Remove the sauce pan from the stove top and transfer the jackfruit mixture to the prepared baking tray, spreading it out as evenly as possible and set aside.
- Just before you are ready to assemble your tacos, Spread the jackfruit mixture out onto your prepared baking tray and bake for 20 minutes ( or until edges are charred, but not burned.
- Add all dry ingredients to a bowl and mix to combine.
- Make a well in the middle and pour in water and oil.
- Use a fork to make circular movements that will start bringing the mixture together. Now begin to knead until the mixture forms a ball and continue doing so until dough is smooth. Allow to rest in bowl, covered for about 30 minutes.
- After rest period, transfer dough to a lightly covered work surface and divide into 8 balls. Roll each ball into a thin disc (keep surface and rolling pin lightly dusted with flour)
- Heat large pan over medium heat and brush with small amount of oil. Once the pan is hot, add the first tortilla and allow to cook for 1 minute or until brown spots have appeared. Flip to other side and cook for about 40 seconds. The tortillas should be soft with a few brown spots.
- Remove tortilla from pan and stack in covered container to keep soft. Brush the pan with a little bit more olive oil as needed before starting on the next tortilla.
I’m not getting specific here, add as much as you like, spice it up with some extra chilli, do as your taco loving heart desires 🙂