Jerk is a style of Jamaican cooking that involves a super-hot spice mixture and (usually) meat. But what’s a guy or gal to do if you want that same fiery flavor without the environmental problems that often accompany meat production? Well, bring on the jackfruits! This fruit, when marinated and shredded, mimics the taste and texture of pulled pork. So this recipe offers a real culinary mash-up of ingredients—tropical fruit with Caribbean meat spices in a Mexican tortilla. You’ll never think of fruit the same way again!
2 Tbsp agave nectar
3 Tbsp apple cider vinegar
2 Tbsp extra-virgin olive oil
1/4 cup water
1 1/2 Tbsp ground cinnamon
2 Tbsp freshly ground black pepper
1 Tbsp dried thyme
2 tsp ground allspice
1 1/2 tsp cayenne pepper
1/2 tsp ground nutmeg
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1 – 20 oz can jackfruit, drained
3 pineapple rings, fresh or canned
6 soft corn or flour tortillas
1 1/2 cups sliced red cabbage
12 cherry tomatoes, quartered
Vegan sour cream, for serving
Chopped fresh cilantro, for serving
Fresh lime, for serving
In small bowl, combine agave nectar, vinegar, olive oil and water. Set aside.
Combine cinnamon, black pepper, thyme, allspice, cayenne, nutmeg, garlic powder, onion powder and salt in small bowl. Place large, flat-bottomed skillet over medium-high heat. Once hot, add spice mixture and stir for about 2 minutes, or until fragrant. Pour agave mixture into skillet and heat for 30 seconds. Add jackfruit and stir to break up jackfruit as it softens. Heat through, about 3 minutes, and set aside.
Heat grill pan over high heat and grill pineapple rings until lightly blackened, about 3 minutes per side. (If you don’t have a grill pan, just use a regular heavy-bottomed skillet and sear them for a couple of minutes on each side.)
Warm tortillas on stove or in microwave. Build tacos using jackfruit, grilled pineapple, cabbage, cherry tomatoes, sour cream and cilantro. Serve with lime wedges.