jerk jackfruit tacos

Jerk Jackfruit Tacos

Prep time

20 mins

Cook time

35 mins

Total time

55 mins

Serves: 4

Ingredients

• 2 20-oz cans of young green jackfruit in brine (do not use jackfruit in syrup for this)
• 2 small red bell peppers, chopped
• 1 cup yellow onion, chopped
• 3 green onions, white parts, chopped
• 3 garlic cloves, chopped (I forgot to add this in the video, and it was just as fantastic without)
• 1 habanero chili, ½ if you like it less spicy, OR ½ Thai chili
• 2 tsp ginger, minced
• 3 tbsp lime juice
• 1 tbsp apple cider vinegar
• 6 tbsp shoyu
• 2 tsp maple syrup, or agave or coconut nectar
• 1 tsp ground allspice
• pinch of nutmeg
• 1 tbsp fresh thyme (I only had Italian seasoning the last time I made this, and it was perfect)
• 1 tbsp black pepper
• 1 vegetable bouillon cube + 1 ½ cups water (or 1½ cups vegetable stock)
• 8 corn tortillas, warmed before serving

mango guacamole

• 2 ripe avocados, cubed
• 1 ½ cup ripe mango, cubed
• ¼ cup red onion, diced
• ½ cup cilantro, chopped
• juice of 2 limes
• ½ tsp sea salt

Instructions

1. Drain the jackfruit in a colander.
2. In a wide bowl, use a fork to pull the fibers apart. The jackfruit should have a texture reminiscent of pulled chicken.
3. Place the jackfruit and chopped red pepper in a large pot or skillet with a lid, and set aside.
4. Place the sauce ingredients (onion to bouillon) in a blender, and blend until it has become a smooth liquid.
5. Pour the sauce over the jackfruit, and stir to coat.
6. Place the pot on the stove, and bring contents to a simmer. Reduce heat to medium-low, cover the pot, and cook for 30 minutes.
7. While the jerk jackfruit is cooking, make your mango guacamole.
8. Place the guacamole ingredients in a mortar and pestle (or bowl and fork) and mash until your desired texture is reached. I like mine with some chunks in it. Set aside.
9. Serve the jerk jackfruit inside of warmed corn tortillas and topped with mango guacamole.