If you aren’t familiar with jackfruit – you are not alone! You can work with fresh jackfruit or canned – since I too am new to the jackfruit game, I opted for canned jackfruit. I made sure the jackfruit was in a simple brine and not in a sugary syrup.
Jackfruit reminds me of pineapple, but is so very different from pineapple. The texture is soft with a little bit of chewiness. The flavor is neutral which allows you to adapt it to many types of recipes. I prefer to use jackfruit as a replacement for shredded meat, which makes it great for a taco!
Cumin Citrus Jackfruit Tacos
- Olive oil
- 1 14 oz can jackfruit in brine (not syrup)
- 1/2 onion, diced
- 1/3 orange juice
- 1 Tbls lime juice
- 2 cloves garlic
- 1 tsp tamari
- 1 tsp liquid smoke
- ½ tsp cumin
- ½ tsp smoked paprika
- ¼ tsp chili
- Salt & pepper to taste
- Corn tortillas and toppings of your choice (tomatillo sauce, cilantro, red onion, avocado, fresh lime, pico de gallo)
- Drain jackfruit and place into a bowl. Tear jackfruit with a fork into shredded pieces
- In a separate bowl, whisk together juices, minced garlic, tamari, liquid smoke and spices
- Pour marinade mixture over the jackfruit. Let sit for several hours in the fridge, if possible
- In a pan, heat some olive oil and sauté the onion. After 5 minutes, add the marinated jackfruit. Cook for 5 minutes uncovered, then cover and set heat to low. Simmer for 20-30 minutes
- Heat the tortillas and add the jackfruit along with any desired toppings
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