Jackfruit Tacos
Jackfruit Tacos
Ingredients:
- 2, 14oz cans jackfruit in brine, drained.
- 1/2 cup veggie stock
- 2 tsp cumin
- 1 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp oregano
- 1 tsp chili powder
- 2 tsp minced garlic
- 1/2 onion, finely diced
- 1 ear of corn
- 1/2 cup vegan feta cheese
- Fresh cilantro, chopped
- Salsa
- Lime wedges
- 12 street size corn tortillas
Directions
Add the drained jackfruit and stock to a large pan and place over a medium heat.
Add the cumin, paprika, salt, pepper, oregano, chili and garlic
Stir and cover. Let the jackfruit cook for about 20 minutes, stirring every 5 minutes until soft
and tender.
Peel away the outer layers of the corn and place the corn directly onto a burner on the
stove. Roast the corn turning frequently to ensure even color.
Once the corn is cooked, use a sharp knife to slice the roasted corn away from the cob.
Lightly toast each tortilla over the same burner and set aside.
Once the jackfruit has softened, using your fingers or two forks, shred it like pulled pork. If
you come across any parts of the stalk, you can discard them.
To serve, place two tortillas together and add some of the jackfruit.
Top with some onions, corn, cheese, chopped cilantro and drizzle some of your favorite
salsa on top.
