Recipe Details

Authentic vegetarian tacos become reality with canned jackfruit. This large tropical fruit is deceptively meat-like in texture, with a sweet, impressionable flavor. Pile it into tortillas to be topped with onion, cilantro, sour cream, and the upfront heat of a Cider Pepper Syrup.

For the cider pepper syrup:

  1. Mix cider vinegar, 3 tablespoons coconut sugar, 2 tablespoons crushed red pepper, rosemary, and 1 tablespoon ground white pepper in small saucepan. Bring to boil. Reduce heat to low; simmer 15 minutes, stirring occasionally. Remove from heat. Let stand at least 4 hours or overnight. Strain through several layers of cheesecloth. Cover and refrigerate until ready to serve.

For the main recipe:

  1. Mix jackfruit, remaining coconut sugar, lime juice, oil, smoked paprika, garlic salt, white pepper, and cinnamon in large bowl. Let stand for 20 minutes.
  2. Grill marinated jackfruit and tortillas quickly over high heat until grill marks appear. Shred or cut jackfruit into thin strips.
  3. Place jackfruit on tortillas. Top with diced onion, sour cream, and cilantro. Drizzle with the pepper syrup.

CHEF’s TIP!

Jackfruit is a large tropical fruit with bumpy, green skin and yellow-orange, fleshy pods that surround large, white edible seeds that can be boiled, baked or roasted. It can be consumed in its unripe and ripe state, and has a distinctively sweet and fruity aroma compared to that of pineapple, papaya and banana, with a sweet, bland flavor. Unripe jackfruit is often used in curries and stir fries, while ripe jackfruit is generally used in desserts. Since jackfruit does not keep long after harvesting, it is often preserved by canning. In the U.S., jackfruit is most readily available canned. Canned jackfruit can be found in Asian markets or online specialty stores.

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