Best Jackfruit Tacos

• portions: 8 servings
• temps actif: 10 minutes
• temps total: 20 minutes

Ingrédients

2 15-ounce cans green jackfruit in water or brine

1/2 cup minced yellow onion

3 cloves garlic

2 tablespoons extra virgin olive oil

1 to 1 1/2 tablespoons adobo sauce (from 1 can chipotle peppers in adobo)

2 tablespoons cocoa powder

2 tablespoons tomato paste

2 teaspoons ground cumin

1 teaspoon oregano

1/4 teaspoon kosher salt

1/2 cup water

8 tortillas (or more small street-style tortillas)

Chopped romaine

Fresh cilantro

Salsa Fresca or any fresh salsa

Refried beans, to serve on the side* (canned, Homemade Refried Beans, Instant Pot refried beans or Refried Black Beans)

Instructions

Rinse and drain the jackfruit in a colander, pressing down to extract as much water as possible. Run your hands through the pieces, pulling and separating them into shreds with your fingers.

Mince the onion. Mince the garlic.

Heat the olive oil in a large skillet over medium heat. Add onion and garlic and saute for 3 to 4 minutes until tender and fragrant, but before the garlic browns. Add the jackfruit and remaining ingredients (add 1 tablespoon of adobo sauce for a mild recipe, up to 1 1/2 or 2 tablespoons for a spicier recipe). Cook for about 5 minutes on medium low heat until saucy.

If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)

To serve, place the jackfruit, romaine, salsa fresca, and torn cilantro leaves in a warmed tortilla. Serve immediately with refried beans.

Nutrition

• Taille de Portion: 1 Taco
• Calories: 145
• Lipides Totaux: 5.4 g
• Lipides Saturés: 0.9 g
• Acides Gras Trans: 0 g
• Cholestérol: 0 mg
• Sodium: 132.4 mg
• Glucides Totaux: 24.5 g
• Fibres Diététiques: 2.9 g
• Sucres Totaux: 8.8 g
• Protéines: 2.8 g