Jackfruit Pulled 'Pork' Tacos are a delightful plant-based twist on a classic favorite. Perfect for a weeknight dinner or a casual gathering, these tacos are hearty, flavorful, and sure to impress even the most dedicated carnivores. With the unique texture of jackfruit and a smoky spice blend, they offer a satisfying bite that's both fresh and comforting.
Jackfruit is the star here, providing a meaty texture that absorbs flavors beautifully. Make sure to get the young green variety in brine, not syrup, for savory dishes. Olive oil helps sauté the aromatics and adds a touch of richness. Onion and garlic build a flavorful base, while smoked paprika, cumin, chili powder, and cayenne pepper add depth and spice. Salt and pepper bring everything together. Corn tortillas provide a sturdy, gluten-free base for your tacos. Red cabbage adds crunch and color, fresh salsa brings acidity and freshness, and cilantro offers a burst of herbal brightness. Finally, a squeeze of lime ties all the flavors together.
These tacos pair wonderfully with a side of black beans or a quick corn salad. A cold, crisp beer or a refreshing margarita complements the spices and lime beautifully. If you're hosting, consider serving with a platter of garnishes like avocado slices, pickled jalapeños, and extra lime wedges for guests to personalize their tacos.
Start by draining and rinsing the jackfruit well to remove the brine. This step is crucial for getting the best flavor. Heat some olive oil in a large skillet over medium heat, then add the finely chopped onion and minced garlic. Sauté these until they’re translucent and fragrant, but not browned.
Now, add the jackfruit to the pan along with the smoked paprika, cumin, chili powder, cayenne pepper, and a good pinch of salt and pepper. Stir everything well to coat the jackfruit evenly with the spices. Let it cook for about 15 minutes, stirring every so often. As it cooks, use a fork to shred the jackfruit in the pan. This mimics the texture of pulled pork.
While the jackfruit is simmering away, warm the corn tortillas either in a dry pan or in the microwave, wrapped in a damp paper towel to keep them pliable. Once everything is ready, it’s time to assemble: pile some of the shredded jackfruit onto each tortilla, top with red cabbage, a generous spoonful of fresh salsa, a sprinkle of cilantro, and finish with a squeeze of lime.
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