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Jackfruit Tacos
Jackfruit contains a plethora of B vitamins, including pyridoxine, niacin, riboflavin, and folic acid, which are great for promoting kids’ healthy metabolism and brain function. To get this recipe right, make sure you only use young, green shredded jackfruit and not the thick, fruity, sweet mature fruit.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 tacos 1x
Ingredients
Scale
Jackfruit filling:
2 tablespoons extra-virgin olive oil
1/2 cup yellow onion, diced
1 tablespoon minced garlic
One 14-ounce can young jackfruit
4 limes, juiced
2 tablespoons maple syrup
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 teaspoon apple cider vinegar
1 teaspoon sea salt
Dash ground black pepper
Tacos:
6 organic tortillas
1 cup salsa or pico de gallo
1/2 cup guacamole
1/4 cup cilantro, minced (optional)
1 lime, quartered
Instructions
- Add the olive oil to a large skillet and bring to a medium heat.
- Sauté the onion for 3 to 4 minutes, until translucent, and then add the garlic.
- After about a minute, add the remaining ingredients and cook for 15 to 20 minutes on medium-low heat or until the liquid is mostly absorbed.
- Fill each taco shell with a generous amount of the jackfruit filling and top with salsa, guacamole, and fresh cilantro, if using. Garnish with a squeeze of fresh lime.
Notes
Chef Jason’s Tip: Edwards & Sons brand organic young jackfruit is the perfect ingredient to execute this recipe.