These plant-based tacos are made with the super versatile jackfruit and boast bold flavors with help from Korean barbecue sauce, Kimchi mayo, crunchy purple cabbage and fresh cilantro. 

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Tacos are on the menu weekly in our house. Andrew’s been following a vegetarian diet for the last year so I’m always looking for fresh, plant-based recipe ideas. I decided to test spin this new “Taco Tuesday”option with jackfruit.

 

What is Jackfruit?

Jackfruit is a tropical fruit with a spiky outer skin with green or yellow-hued flesh. Here’s a cool fact: Jackfruit is that its the largest tree fruit in the world and can reach up to 80 pounds!

Jackfruit’s stringy-like texture – comparable to shredded meat – makes it a popular meat substitute for anything from tacos and nachos to sauces and dips. Unripe canned jackfruit has a neutral flavor, similar to tofu, so it can take on any flavor you want!

Nutrition Benefits of Jackfruit

Jackfruit is packed with vitamins and minerals including calcium and potassium. A half-cup of jackfruit has about 80 calories, is rich in dietary fiber, vitamin C and B vitamins. Plus, the pigments that give jackfruit its yellow color, known as carotenoids, are rich in vitamin A and help to protect our cells from damage.

Where To Buy Jackfruit

You may be surprised that you can find canned jackfruit at your local grocery store or specialty market. I always stock up on canned jackfruit when I shop at Trader Joe’s (You can also order the Trader Joe’s brand in bulk from Amazon).

Prep Tips for Jackfruit Tacos 

• Drain and rinse your canned jackfruit with water. Once rinsed, use a knife (or your fingers) to separate each jackfruit chunk in quarters. Next, spread the fruit out on a clean kitchen towel, wrap tightly, squeeze and drain excess water. Don’t skip this step! This will help create a crunchy jackfruit texture similar to the crunchy bits from smoked and pulled meat once it is cooked. You’re set when the jackfruit resembles dry, shredded chicken.
• Assemble your flavor-boosting condiments! For these tacos, I used Lucky Foods’ Korean fusion sauces. They are gluten-free, vegan and made with non-GMO ingredients. In this recipe, I use Kalbi Sauce, a Korean BBQ Marinade, to bring out flavors of soy, sesame, pineapple and ginger. Kimchi Mayo, a blend of vegan mayonnaise and Kimchi Hot Sauce, is used to top the finished tacos.

Let’s Get Cooking

1. On the stove, sauté garlic and shallots in a drizzle of extra virgin olive oil on medium heat. Stir and cook for about five minutes until aromatic.
2. Add the jackfruit to the pan with salt and pepper. Stir the jackfruit and cook for about 10-15 minutes until bits are crispy and browned. Note: If jackfruit mixture seems too dry, add a little drizzle of olive oil and continue to mix and cook.
3. Add Kalbi sauce to the pan. Stir and combine and remove from heat.
4. Meanwhile, warm your choice of tacos (I like the flour street taco size). For the smaller street taco size, I warm them in the toaster.
5. Next up, assemble the tacos. First, add a shmear of Kimchi mayo. Add a spoonful of the cooked jackfruit. Top with purple cabbage, drizzle with more Kimchi mayo and top with fresh cilantro and fresh lime juice. Eat and enjoy warm!

Have you tried cooking with jackfruit before? If you haven’t, please give this simple recipe a try. It’s a great main meal entree or as an appetizer for sharing. And look out for Lucky Food condiments and more at your local market to help enhance your meals at home (check them out on Instagram and Facebook for more recipe inspiration).

If you try it, please let me know what you think!

XOXO,

Emily