Best Ever Jackfruit Tacos
Updated: Oct 8, 2019
Jackfruit Tacos! The best ever midweek dinner fix. Unusual combination of jackfruit made with homemade taco seasoning, sweet and spicy sauce, all made in one pan... tastes so good!
This is an easy tacos recipe which is packed with punchy Mexican flavours. There is no fussing with beans or no beans, or a separate sauce, or going overboard with the topping. The only fuss is you like the taco shells soft or hard and choosing your own topping.
I go by the hard taco shells as I have had enough flat-breads (chapatis) all my life.
How simple is that?
Every tacos needs a topping like pico de gallo, a guacamole, some pickled cabbage, jalapenos, sour cream, a cheese sauce... the list goes on...
Here the jackfruit is self saucing and self flavoured, which makes it a perfect dinner choice.
Less than 30 minutes
Drop dead gorgeous
Homemade taco seasoning with a secret ingredient (cocoa powder)
Jackfruit tacos is generously flavoured with sauteed onions, homemade taco seasoning, dark brown sugar which causes the onions and jackfruit to caramelize a bit and the simple passata that every kitchen has.
The cooking process of the filling is simple again.
Open the jackfruit can (or boil the fresh ones in salted water, if available) drain and wash them. Saute the onions with garlic powder, add the drained jackfruit (shredded) and the homemade taco seasoning of cumin powder, smoked paprika, oregano, cocoa powder and some salt.
Pour the passata (that's where the juices come from), add brown sugar to caramelize and mix them all in their spices and flavours.
Your filling is ready and waiting to be devoured!!!
For the topping you can take your choices:
Preparation time: 15 minutes
Cooking time: 15 minutes
Cuisine: International dinner
12 gluten free taco shells (soft or hard)
1 can (550 grams) jackfruits in brine (not syrup)
1 cup white onions sliced
1 cup passata or traditional pasta sauce
2 teaspoons of olive oil to cook
2 teaspoons cumin powder
1½ teaspoon smoked paprika (or as per taste)
1½ teaspoon oregano
1½ teaspoon cocoa powder
2 teaspoons garlic powder
2 teaspoons brown sugar
1½ teaspoon sugar (optional)
Garnish: (as per choice)
Open the packaging for the tacos and heat/warm the tacos for 10 minutes.
Shred jackfruit pieces into strands with the help of a fork and keep aside.
Heat a skillet and pour 2 teaspoons of olive oil.
Add onion slices and cook briefly.
Once onion turns light pink, add spices like cumin, smoked paprika, cocoa powder, garlic powder, oregano, salt and brown sugar.
You could add some additional paprika for extra heat.
Cook lightly keeping the heat low.
Add the passata. If the tacos are to be consumed immediately, use 1 cup passata or pasta sauce; if these are to be served later, ¾ cup is enough as juicy filling can make the tacos soggy.
Add the shredded jackfruit, stir and mix well.
Adjust seasoning as per taste.
Fill each taco with the jackfruit filling and top with lettuce, tomatoes and avocados.
Serve along with some sour cream.
Use white onions for a more authentic taste.
To increase the protein content top it with black beans.
Use thick yogurt beaten in case sour cream is not available.
Garnishes and topping are completely as per choice.
Use best quality cocoa powder for a rich dark flavour.
Freshly chopped garlic can also be used. In my experience garlic powder coats jack fruit shreds better than chopped garlic.