- Author: David Hayes
With all the buzz about jackfruit recently, I had to try it out. Since then, this has become one of my family’s go-to summer recipes. The taste and texture of the jackfruit is similar to seasoned pulled pork, and the toppings can be customized to your preference. We love that it’s fresh, healthy, and a great conversation piece when cooking for guests!
- Preparation Time: 10
- Cook Time: 45
- Cuisine: Mexican
- Servings: 8
- 2 20oz cans of Young Jackfruit in water or brine
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 1 bell pepper (or 2 jalapeños), chopped
- 6 garlic cloves, minced
- 1 teaspoon salt
- 1 tablespoon smoked paprika
- ½ tablespoon ground cumin
- ½ tablespoon oregano
- 1 package of Corn or flour tortillas
- 2 avocados, sliced
- 2 limes, cut into wedges
- cilantro to taste
- 1Place jackfruit in a colander, rinse well and drain.
- 2Add olive oil, sliced onions and peppers to a large pan. Sauté over medium heat until onions soften.
- 3Add minced garlic, dried spices and jackfruit. (You may need to add a small amount of water to achieve the right consistency, depending on how well the jackfruit was drained.)
- 4Cover pan and cook for 25-30 minutes, stirring occasionally.
- 5Slice avocados, cut limes and chop the cilantro.
- 6As the jackfruit softens, use a fork (or potato masher) to crush / shred it until it has the consistency of pulled pork.
- 7Optionally, in a separate flat pan, lightly fry the tortillas for 20-30 seconds on each side over medium heat using a small amount of olive oil.
- 8Spoon jackfruit mixture onto tortillas and garnish with avocado, cilantro and lime wedges.