Jackfruit has been one of my favorite vegetables for as long as I can remember. Growing up my mum would cook this vegetable with Indian spices and we would eat it with warm rotis (Indian Bread). Lately, I have been seeing people use jackfruit in their tacos so I decided to try it out.
Let’s just say, it’s safe to say I am obsessed and addicted. Jackfruit in tacos is delicious and I highly recommend it.
Finding a jackfruit and then cleaning and cutting it can be very tiresome and difficult so the best way to get your hands on some jackfruit is to buy canned jackfruit. This is the only one I have ever used and would recommend. My mum also used this exact one. You can either buy it online or at your local Asian grocery store (Indian Grocery stores will have it as well).
Two cans will yield you about 16 tacos generously filled. To begin, open the cans using a can open and drain the liquid inside. Place inside a strainer and rinse. I like to cut my jackfruit into smaller pieces but you can use larger pieces and shred while/after cooking either with your hands or a potato masher. Do not discard the seeds, they are edible and just as delicious.
Heat two tablespoons of extra virgin olive oil and add your jackfruit and one packet of taco seasoning (any brand will do, my favorite is McCormicks). Stir well and add a sprinkle of water to cause steam in the pan. Cover and let cook for 15 minutes stirring occasionally and adding sprinkles of water as needed to avoid burning and to further soften the jackfruit (usually about another 2-3 sprinkles).
Once your jackfruit is cooked and cooked you are ready to assemble your tacos. You can use whatever toppings and fillings you like. Some of my favorites are shredded lettuce, black beans, cilantro, cheese, and avocados. I also love squirting some lime on top and adding some onions. Enjoy!