Jerk Jackfruit Tacos Recipe

Name: Jerk Jackfruit Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (20 ounce) 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 pepper (1/2 if you like it less spicy); 2 teaspoons ginger, minced; 3 tablespoons lime juice; 1 tablespoon apple cider vinegar; 6 tablespoons shoyu; 2 2 teaspoons Agave or 2 teaspoons coconut nectar; 1 teaspoon ground allspice; 1 pinch nutmeg; 1 tablespoon fresh thyme (I only had Italian seasoning the last time I made this, and it was perfect); 1 tablespoon black pepper; 1 1/2 cups vegetable stock; 8 corn tortillas, warmed before serving; Mango Guacamole; 2 ripe avocados, cubed; 1 1/2 cups ripe mangoes, cubed; 1/4 cup red onion, diced; 1/2 cup cilantro, chopped; 2 limes, juice of; 1/2 teaspoon sea salt

Servings: persons

2 (20 ounce) 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 pepper (1/2 if you like it less spicy)
2 teaspoons ginger, minced
3 tablespoons lime juice
1 tablespoon apple cider vinegar
6 tablespoons shoyu
2 2 teaspoons Agave or 2 teaspoons coconut nectar
1 teaspoon ground allspice
1 pinch nutmeg
1 tablespoon fresh thyme (I only had Italian seasoning the last time I made this, and it was perfect)
1 tablespoon black pepper
1 1/2 cups vegetable stock
8 corn tortillas, warmed before serving
Mango Guacamole
2 ripe avocados, cubed
1 1/2 cups ripe mangoes, cubed
1/4 cup red onion, diced
1/2 cup cilantro, chopped
2 limes, juice of
1/2 teaspoon sea salt

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.

453

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 2 (20 ounce) 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, and more.

Yes, Jerk Jackfruit Tacos falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jerk Jackfruit Tacos

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