Have a fiesta! It’s Jackfruit Taco Tuesday

The thing that seems to be at the forefront of everyones mind for post quarantine life, is what the first takeout they will get will be. For me hands down, its Mexican EVERY TIME. We are lucky that in Auckland there are some great Mexican eats, with a huge range from sit down, share style restaurants to quick and easy grab-n-go. My all time fave go to is the jackfruit taco salad at Mexicali Fresh. It will definitely be my number 1 to hit up first.

Meanwhile we can only reminisce on the times where we didn’t have to cook every meal. Don’t get me wrong I love cooking and I love being in the kitchen and experimenting, its just great to have someone else do it for you every now and then, am I right?

Today, in honour of my favourite day of the week, I decided to whip up some jackfruit tacos and I have to say they were pretty darn delicious. My go to jackfruit is the tinned variety by Nature’s Charm. I am yet to find any fresh jackfruit in this country (NZ) and with tinned food becoming scarcer and scarcer I fully savoured this meal as I am not convinced I will find jackfruit again any time soon.

I love to experiment with different flavour combinations for the extras to add into the tacos. My favourites are:

  • Soft Tacos – I prefer soft tacos to hard and love the Gluten Free range from the local store.
  • Avocado – mashed with salt and pepper to make a basic guac.
  • Red Cabbage Salad – basically spinach, red cabbage and grated carrot mixed with a swirl of vegan mayo.
  • Grated Cheese – Angel Foods do a delicious cheddar, perfect for grating!
  • Corn and kidney bean salad – 2 staple tins just boiled and mashed lightly.

Jackfruit tacos

Buy this:

  • 400g Jackfruit
  • Oil for frying
  • 1/2 Brown Onion
  • 1 Clove Garlic
  • 1 Red Chilli (optional)
  • 1Tbsp Tomato Paste
  • 2 Tbsp Soy Sauce
  • 2 Tbsp Olive Oil
  • 1 Tbsp Brown Sugar
  • 2 Tsp Cumin
  • 1 Tsp Oregano
  • 1 Tsp Smoked Paprika
  • 1 Tsp Garlic Powder
  • 1/2 tin of crushed tomatoes

Do This:

  1. Heat a little oil in a pan. Finely chop garlic and onion and fry until golden
  2. Drain and Rinse jackfruit. (Optional to chop off hard center, I choose not to and just cook for a little longer so it softens). Add jackfruit and chilli to pan with 1/2 cup of water. Allow to simmer. Once softened break up jackfruit into a pulled pork texture. You can do this using forks, a potato masher or my fave just a pair of kitchen scissors.
  3. In a small bowl, combine tomato paste, soy sauce, oil, brown sugar, cumin, oregano, paprika and garlic. Add this paste to the jackfruit and fry for around 1 minute before adding tomatoes and simmering for a further 10 minutes.
  4. Serve with Tacos and your own selection of toppings.

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