Spicy Chipotle Jackfruit Tacos
Spicy Chipotle Jackfruit Tacos
These are awesome if you like spice! You can certainly tame the fire by using less chipotle peppers and adding the fresh avocado and crema do help!
This recipe makes 6 soft tacos and will probably make about 8 crunchy
Ingredients
6 Soft Corn Tortillas
1 can Natures Charm Young Green Jack Fruit
Chopped Cilantro
Juice of two small Limes
1 tsp of Taco Seasoning ( I used Trader Joe’s)
1 tsp of Garlic Powder
1 tsp of Tajin Chili Lime Powder
2 tsp of Apple Cider Vinegar plus more for the pickled Onions
2 tsp of Date Syrup or Beefree Honee
2 whole Chipotle Peppers in Adobo Sauce
Red Cabbage
Avocado
1/2 Cup pickled Red Onion slices
1/2 - 2/3 cup Vegan Sour Cream
Salt & Pepper to taste
Directions
1. To make the Jackfruit Taco filling: drain and squeeze the water out of each piece of Jackfruit. Using your hands beak apart the pieces and place in an air tight container
2. To the Jackfruit add the juice of 1 Lime, 2 tsp of Apple Cider Vinegar, Taco Seasoning, Garlic Powder, 1 Chipotle Pepper, Salt, Pepper and Date Syrup and mix well. Refrigerate over night
3. Prepare the toppings: Pickled Onions: slice the Red Onions thin and add a few tbsp of Apple Cider Vinegar along with 1 tsp of Sugar or Beefree Honee and mix well. Refrigerate them for at least 30 minutes or overnight. Chipotle Crema: Mix together 1/2 -1 Chipotle Pepper in adobo sauce with the 1/2 -2/3 cup Sour Cream and refrigerate until serving. Avocado: (make this right before serving) Mash the Avocado with chopped Cilantro, Salt, Lime Juice. Red Cabbage: chop about 2/3 cup Chopped Cilantro: finely chop fresh Cilantro
4. Making the Tacos: Sauté the Jackfruit on med-high heat adding a bit of water as needed to not let it dry out. Continue to cook covered for about 15-20 minutes or until the Jackfruit is completely tender and breaks apart easily with a fork. The Chipotle Peppers can be pretty hot so feel free to add more Date Syrup or Beefree Honee while cooking to cut a bit of the heat
5. Warm the Tortillas before adding the fillings
6. Assemble each Taco with a few TBSP of the Jackfruit, Shredded Red Cabbage, Pickled Onions, Chopped Cilantro, Chipotle Crema, and Avocado
