Pulled Jackfruit Tacos

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Authentic vegetarian tacos become reality with canned jackfruit. This large tropical fruit is deceptively meat-like in texture, with a sweet, impressionable flavor. It takes on a warm, smoky taco taste in this recipe. Grill it. Shred it. And pile it into tortillas to be topped with onion, cilantro, sour cream and the upfront heat of a Cider Pepper Syrup.

20m
Prep time
20m
Cook time
219
Calories
19
Ingredients
8
Servings

Ingredients

Preparation

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What you'll need

Organic Red Pepper Crushed

Organic Rosemary Crushed

Organic White Pepper Ground

Paprika Smoked

Garlic Salt

Cinnamon Ground

Ingredients

Cider Pepper Syrup –
1 cup (250 ml) cider vinegar
3 tbsp (45 ml) coconut sugar
2 tbsp (30 ml) Organic Red Pepper Crushed
2 tbsp (30 ml) Organic Rosemary Crushed
1 tbsp (15 ml) Organic White Pepper Ground
Pulled Jackfruit Tacos –
2 cans (530 ml) jackfruit, drained
3 tbsp (45 ml) coconut sugar
3 tbsp (45 ml) fresh lime juice
2 tbsp (30 ml) extra virgin olive oil
2 tsp (10 ml) Paprika Smoked
2 tsp (10 ml) Garlic Salt
1 tsp (5 ml) Organic White Pepper Ground
1/2 tsp (2 ml) Cinnamon Ground
8 corn tortillas
1/2 cup (125 ml) diced onion, (1/2-inch/1.25 cm dice)
1/2 cup (125 ml) sour cream
1/4 cup (60 ml) coarsely chopped fresh cilantro

Nutrition information (per Serving)

219Calories
10mgCholesterol
1037mgSodium
4gProtein
7gTotal Fat
6gFiber
35gCarbohydrates

Preparation

For the Cider Pepper Syrup, mix all ingredients in small saucepan. Bring to boil. Reduce heat to low; simmer 15 minutes, stirring occasionally. Remove from heat. Let stand at least 4 hours or overnight. Strain through several layers of cheesecloth. Cover and refrigerate until ready to serve.
For the Jackfruit Tacos, mix jackfruit, coconut sugar, lime juice, oil, smoked paprika, garlic salt, white pepper and cinnamon in large bowl. Let stand for 20 minutes.
Grill marinated jackfruit and tortillas quickly over high heat until grill marks appear. Shred or cut jackfruit into thin strips.
To serve, place jackfruit on tortillas. Top with diced onion, sour cream and cilantro. Drizzle with the Cider Pepper Syrup.