Jackfruit Tacos (Vegan Pulled Pork)
I’ve been eating ripe jackfruit (aka Katahar, nangka) for as long as I’ve been going to the Côte d’Ivoire. It’s fresh tasting with a nice, light sweetness. I’ve also come across the ‘green’ version in (mostly vegan) restaurants where it tends to be served as an alternative to ‘pulled pork’. Always tasty! Clearly high time for me to get down to work and create my own tasty jackfruit recipe. So, here it is! I think it turned out really well. Can’t wait to hear what you think! ; ) Enjoy!
30 minutes | Marinating time: 30 minutes to an hour
makes 4 large wraps / 8 small tortillas/soft tacos
3 days in the air tight container in the refrigerator
- 4 large or 8 small tortillas/soft tacos
- 800 g/28 oz. (young, green) jackfruit (canned)
- 1 large onion
- 2 cloves garlic
- 1 tbsp Gucot apple cider vinegar
- 200 g/7 oz. tomato puree
- 1 tbsp maple syrup
- ½ tsp smoked paprika
- ½ tsp cumin powder
- 1/4 tsp freshly ground black pepper
- ½ tsp chili powder
- 1 tsp seasalt
- 1 tsp liquid smoke (optional)
- 2 tsp olive oil, for frying
juice of 1/2 lime
3 tbsp creamy thick (soy) yogurt, or oat crème fraîche
2 tsp maple syrup
1 tbsp cilantro
Corn (jar or frozen)
Cilantro, finely chopped
Tip: the jackfruit filling is also delicious cold on bread!
1. Drain the jackfruit, rinse and place on a cutting board.
2. Remove the core (the hard parts) and throw in the compost. Pull the jackfruit apart so that it starts to look and feel like pulled pork. You can do this with your fingers or using a fork. Transfer to a bowl.
3. Finely chop the onion and garlic. Add the olive oil to a frying pan on medium heat and sauté the onion and garlic until the onion is glassy. Stir continuously.
4. Add the remaining ingredients (excluding the tortillas, dressing ingredients and toppings) and stir well. Allow to simmer for another two minutes.
5. Transfer the sauce to the bowl with the pulled jackfruit, stir to ensure that the jackfruit is fully covered in sauce and marinate for 30 to 60 minutes in the fridge.
6. Meanwhile, make the dressing by combining the dressing ingredients in a blender (or container for use with an immersion blender) and blitzing until smooth.
7. Warm the marinated jackfruit mixture and a splash of water for about 15 minutes.
8. Warm up the tortillas in the pan, spoon the jackfruit filling on to the tortillas, top with toppings of choice and a bit of dressing (to taste) and enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!