If you’ve never cooked with jackfruit before, prepare to be amazed. When cooked down, the immature fruit eventually shreds into tender strands reminiscent of braised beef or pork. Make sure you buy young jackfruit in brine rather than sweet jackfruit in syrup.
Taco Night Jackfruit Carne Asada with Guacamole, Salsa Fresca, and Coconut
Ingredients
- 4 medium tomatoes, diced and drained
- Pinch cane or demerara sugar, optional
- 1/8 tsp (0.5 mL) salt
- Juice of 1 lime
- 1/2 cup (125 mL) chopped cilantro
- 1 ripe avocado
- Juice of 1 lime
- 1/4 tsp (1 mL) salt
- 1 green onion, white and green parts, thinly sliced
- 1/2 cup (125 mL) finely chopped cilantro
- 2 tsp (10 mL) ground cumin
- 1/2 tsp (2 mL) sweet or smoked paprika
- 1/2 tsp (2 mL) dried oregano
- 1/4 tsp (1 mL) black pepper
- 1/4 tsp (1 mL) salt
- 1 tsp (5 mL) extra-virgin olive oil
- 1 small white onion, diced
- 2 cloves garlic, minced
- 2 - 19 oz (540 mL) cans jackfruit in brine, drained
- 1/2 cup (125 mL) vegetable broth or water
- 1 Tbsp (15 mL) cane or demerara sugar
- 1 tsp (5 mL) lime juice
- Shredded cabbage and cilantro, for garnish (optional)
- 8 to 12 small corn tortillas
- 1/4 cup (60 mL) coconut cream (see tip)
Nutrition
Per serving:
- calories253
- protein7g
- fat12g
- saturated fat3g
- trans fat0g
- carbohydrates41g
- sugars5g
- fibre9g
- sodium279mg
Directions
01
For salsa fresca, in large sieve, strain diced tomatoes and let them drain (reserving juice for drinking or for your next soup). In medium bowl, combine remaining salsa ingredients. Stir in drained tomatoes; taste and adjust seasonings. Set aside (or cover and refrigerate until use).
For guacamole, in bowl, mash avocado. Add lime juice, salt, green onions, and cilantro. Taste and adjust seasonings. Set aside (or cover and refrigerate until use).
For jackfruit carne asada, in small bowl, combine cumin, paprika, oregano, black pepper, and salt.
In medium pot set on medium, heat extra-virgin olive oil. When hot, add combined spices along with onion and garlic. Cook, stirring, for 5 minutes, or until onion has softened. Add chopped jackfruit along with broth or water, sugar, and lime juice, and cook, covered, stirring occasionally and separating jackfruit into strands with back of ladle or spatula as it breaks down, about 25 to 30 minutes. Lower heat if jackfruit starts sticking to pot and add 1 Tbsp (15 mL) water as needed. Remove lid and cook off any remaining liquid before serving.
To serve, warm tacos one by one on dry skillet or in warm oven for a few minutes. Place a spoonful of jackfruit on each, followed by salsa fresca, guacamole, shredded cabbage, and cilantro, then a drizzle of coconut crema overtop.
Tips:
- If you can’t find canned coconut cream, place a can of coconut milk in the fridge overnight to separate cream from the water. Then open the can (without shaking it), spoon off cream that’s risen to the top, and soften in a small skillet over low heat.
- Allergen-friendly tip alternative: Coconut is a fruit, not a tree nut, so it’s safe for most people with nut allergies.
Amie Watson
Amie Watson is a Montreal-based freelance writer, television contributor, and founder of the Fork That app. Her work has appeared in the Montreal Gazette, enRoute magazine, and The Globe and Mail.
READ THIS NEXT
SEE MORE »
Rockfish Ceviche
Refreshing flavours with a spicy zing—and, at 15 g per serving, a whopping load of protein—come together in this classic ceviche. Rockfish, often sold under the name Pacific snapper, is high in selenium—an 85 g serving provides 44 percent of the recommended daily value of the mineral, which has a role in preventing infection and cell damage, as well as in the proper functioning of the thyroid. Rockfish is also a good source of healthy omega-3 and omega-6 fats. Ceviche tips Keep an eye on the fish while it is “cooking” in the lime/lemon juice; 30 minutes is usually optimum to achieve a “just cooked” texture. You can extend that to an hour or more, but after about 2 hours, you’ll find that the texture will change and become “overcooked.” Waiting to add the tomatoes and avocado just at serving time keeps flavours fresh and distinct.
Pickled Radish and Cabbage Slaw
Crunchy, with sharp and satisfying flavour, this hearty salad is a great accompaniment to tacos (including the ones in the next recipe). Cabbage is high in fibre and vitamins C and K. Higher consumption of cruciferous vegetables such as radishes and cabbage is linked to lower rates of cancer. Make ahead Unlike a typical green salad, this one can stand up to an hour or two in the fridge, so if you want to make it ahead of time, go for it. The cabbage will soften up and some water will be released; just drain any excess before serving.
Chicken Taco Lettuce Wraps with Tomatillo Salsa Verde
These taco-inspired lettuce wraps are full of vibrant flavour tempered by subtle heat, all topped off with a zingy tomatillo salsa. Shredding the chicken helps to make a small quantity of chicken feed a crowd, and the texture pairs well with the light wrapper. The bright salsa features heart-healthy tomatillos, which contain phytochemicals called withanolides, which studies have found can help inhibit cancer cell growth. Quick shred If you have a kitchen mixer with a paddle attachment, you can use it to quickly and easily shred chicken for taco lettuce wraps. After chicken has rested, add it to the bowl of a stand mixer with a paddle attachment. Reserve any pan juices that may have accumulated in the baking dish. Turn mixer on to a low-to-medium speed and process the chicken for 30 seconds to 1 minute, so that chicken is just separated, being careful not to overprocess. Add in cooking juices and mix through with spoon. To shred chicken by hand, use two forks to gently pull meat apart before combining with pan juices.
Pinto Bean and Pasilla Pepper Dip
This rich bean dip is delicious warm or cold. It’s also a good source of protein, iron, and potassium. A single serving of this dip will help Dad get 19 percent of the recommended daily value of dietary fibre. Dried pasilla peppers impart a smoky, earthy fruitiness balanced with mild spice from a hint of hot paprika and cayenne. And those canned tomatoes add a nice hit of lycopene to an already healthy dish. Epazote (Eh-pah-zo-tay) Epazote has a history of use as a medicinal herb throughout Latin America and is a frequent ingredient in bean dishes because of its antiflatulent properties as well as its pleasant aromatic taste. Its flavour has no direct comparison but is reminiscent of oregano, tarragon, or licorice. There is a pungency to the scent, which some have described as having notes of kerosene, but it imparts a pleasing, earthy, and herbal quality to dishes. Dried epazote added to beans can help reduce their gas-causing properties. Epazote contains saponins, which can be toxic in copious quantities, so sparing use is recommended. Look out for it at specialty culinary stores. If you can’t find it, try cilantro, fennel, or oregano.