An insanely delicious, easy-to-make filling that's perfect for tacos, taco salads, burritos.
Ingredients
2 can (20oz)
Jackfruit, canned, in water
(rinsed and drained)
2 tbsp
Water
1/2 large
White onion
(thinly sliced)
4 clove(s)
Garlic
(Minced)
1/2 tsp
Sea Salt
1 tbsp
Paprika, smoked
1 tbsp
Cumin
1 tbsp
Chili powder
2 tbsp
Monk Fruit Extract
1 chile
Chipotle chiles in adobo sauce
3 tsp
Adobo sauce
(from canned chipotle chilies)
1/4 cup
Coconut aminos, Coconut Secret
2/3 cup
Water, filtered
3 tbsp
Lime juice (fresh)
6 leaf
Lettuce, romaine
1 cup shredded
Red cabbage
1/4 sprig
Cilantro (coriander)
(Optional)
Instructions
Cut off the center core portion of the jackfruit that’s tougher in texture and separate it from the rest of the fruit. Then chop into smaller pieces. For the remaining portion of the jackfruit that appears more stringy, use your hands to pull into small shredded pieces. Rinse the jackfruit once more in a colander, drain, and thoroughly dry.
Heat a large skillet over medium heat. Once hot, add water and onion. Saute for 3-4 minutes or until onions are golden brown and softened. Add garlic and cook for another minute.
Add jackfruit, salt, paprika, cumin, chili powder, monk fruit sweetener (starting with 2 Tbsp // or less if making a smaller batch), chipotle peppers, and their adobo sauce (starting with 1 pepper and working your way up, depending on your spice tolerance), coconut aminos, water, and lime juice. Stir to coat and reduce heat to low - medium. Cover and cook for about 20 minutes, stirring occasionally.
For a finer texture, as your jackfruit is cooking, use your spoon to mash the jackfruit into smaller pieces, or use two forks to shred the jackfruit as it cooks down. This will create a more realistic "meat-like" texture.
Once the jackfruit has been properly simmered, taste and adjust flavor as needed, adding more paprika or cumin for smokiness, chili powder for heat, chipotle pepper or adobo sauce for spice, monk fruit sweetener, coconut aminos for saltiness/depth of flavor, or lime for acidity.
Turn up the heat to medium-high and cook for 2-3 more minutes to get a little extra color/texture.
Then remove from heat.
Fill lettuce leaf's with taco mix, sprinkle with shredded cabbage and cilantro. You can also enjoy taco mix on top of salads!
Notes:
***Store leftover jackfruit for up to 4-5 days in the refrigerator or 1 month in the freezer. To reheat, heat on a skillet until hot and moisten with more water if it appears dry.***
