SPICY JACKFRUIT TACOS

https://minimalistbaker.com/spicy-jackfruit-tacos-1-pot-meal/

reposted 2020 Aug 22 #minimalistbaker

Friends, the time has come to share this STUNNER of a new recipe with you.

Say hello to these SPICY Jackfruit Tacos that come together in less than 45 minutes in 1 pan! Huzzah!

HOW TO MAKE JACKFRUIT TACOS

The base for these tacos is jackfruit, which is rinsed, sorted, and chopped. The flavor comes in waves from onion, garlic, lime, chipotle peppers in adobo, and smoky spices.

The key to this recipe is infusing tons of flavor, adding enough moisture on the front end so the jackfruit “marinates” while cooking, and then turning up the heat near the end so you get a bit of a caramelized effect. Major swoon!

Once it’s cooked, it’s time to dig. We went with corn tortillas, refried black beans, pepitas, cilantro, cabbage, and hot sauce.

Spicy Vegan Jackfruit Tacos made in 1-pan in about 30 minutes! An insanely delicious, easy-to-make filling that’s perfect for tacos, taco salads, burritos, nachos, and more!

AuthorMinimalist Baker

4.92 from 59 votes

PREP TIME10 minutes

COOK TIME30 minutes

TOTAL TIME40 minutes

Servings

CourseEntree

CuisineGluten-Free, Mexican-Inspired, Vegan

Freezer Friendly1 month

Does it keep?4-5 Days

Ingredients

US Customary – Metric

• 2 20-ounce cans jackfruit in water or brine (NOT in syrup)
• 2 Tbsp avocado or coconut oil (if avoiding oil, sub water)
• 1/2 large white or yellow onion (thinly sliced)
• 4 cloves garlic (minced)
• 1/2 tsp sea salt
• 1 Tbsp ground smoked paprika
• 1 Tbsp ground cumin
• 1 Tbsp chili powder
• 2-3 Tbsp coconut sugar (or maple syrup or organic brown sugar)
• 1-2 small chipotle peppers in adobo sauce (from a can // roughly chopped)
• 3 tsp adobo sauce (use more or less to preferred spice level)
• 1/4 cup coconut aminos*
• 2/3 cup water (plus more as needed)
• 3 Tbsp lime juice

FOR SERVING optional

• Corn tortillas (or try jicama wraps)
• Shredded red cabbage
• Cilantro
• Lime wedges
• 1 15-ounce can refried pinto or black beans
• Salsa
• Chimichurri
• Extra hot habanero sauce

Instructions

• Thoroughly rinse and drain jackfruit. Then begin sorting. The pieces come in chunks or triangle shapes. Cut off the center “core” portion of the jackfruit that’s tougher in texture and separate it from the rest of the fruit. Then chop into smaller pieces. For the remaining portion of the jackfruit that appears more stringy, use your hands to pull into small shredded pieces. You’re basically trying to get the jackfruit into small, shredded/chopped pieces. Rinse the jackfruit once more in a colander, drain, and thoroughly dry.
• Heat a large skillet over medium heat. Once hot, add oil of choice, onion, and garlic. Sauté for 4-5 minutes or until onions are golden brown and softened.
• Add jackfruit, salt, paprika, cumin, chili powder, coconut sugar (starting with 2 Tbsp // or less if making a smaller batch), chipotle peppers and their adobo sauce (starting with 1 pepper and working your way up), coconut aminos, water, and lime juice. Stir to coat and reduce heat to low – medium. Cover and cook for about 20 minutes, stirring occasionally.
• For finer texture, as your jackfruit is cooking, use your spoon to mash the jackfruit into smaller pieces, or use two forks to shred the jackfruit as it cooks down. This will create a more realistic “meat-like” texture.
• Once the jackfruit has been properly simmered, taste and adjust flavor as needed, adding more paprika or cumin for smokiness, chili powder for heat, chipotle pepper or adobo sauce for spice, coconut sugar or maple syrup for sweetness, coconut aminos for saltiness / depth of flavor, or lime for acidity.
• Turn up heat to medium-high and cook for 2-3 more minutes to get a little extra color/texture. Then remove from heat.
• Enjoy as is, on top of salads or nachos, or in enchiladas, burritos, tacos! We prefer corn tortillas, refried black beans, jackfruit, cabbage, cilantro, and hot sauce!
• Store leftover jackfruit up to 4-5 days in the refrigerator or 1 month in the freezer. To reheat, heat on a skillet until hot and moisten with more water if it appears dry.

Video

Notes

*Can sub 1-2 Tbsp (15-30 ml) tamari or soy sauce per 1/4 cup coconut aminos if not GF. Tamari tends to have a stronger flavor and is more salty, so we recommend starting low and working your way up.
*Nutrition information is a rough estimate calculated without optional ingredients.
*Adapted from our BBQ Jackfruit Sandwiches.

Nutrition (1 of 4 servings)

Serving: 1 servingCalories: 148Carbohydrates: 19.4 gProtein: 1.2 gFat: 7.6 gSaturated Fat: 0.9 gPolyunsaturated Fat: 1.14 gMonounsaturated Fat: 5.08 gTrans Fat: 0 gCholesterol: 0 mgSodium: 808.4 mgPotassium: 178 mgFiber: 4.9 gSugar: 10.2 gVitamin A: 1293 IUVitamin C: 5.38 mgCalcium: 51.36 mgIron: 1.79 mg

"Shredded Pork" Jackfruit Street Tacos

https://simplyplantbasedkitchen.com/vegan-jackfruit-street-tacos-recipe/
post: 22 August 2019

Jackfruit Street Tacos Recipe

This simple recipe comes together fast and is delicious! Jackfruit tacos are a great option for Taco Tuesday. Jackfruit is easy to cook with and has the texture of shredded pork or chicken.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Dinner

Cuisine: Mexican

Keyword: jackfruit street tacos, no oil recipe, Vegan, whole food plant based

Servings: 6

Calories: 151kcal

Author: Kim Murphy

Ingredients

• 1 onion, diced
• 1 tablespoon minced garlic
• 2 20 ounce cans green jackfruit in water or brine
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 tablespoon smoked paprika
• 2 tablespoons tomato paste
• 2 limes, juiced
• 1/2 cup water or vegetable broth
• 12 whole grain corn tortillas

Topping Ideas

• shredded cabbage
• chopped cilantro
• chopped red onions
• avocado
• salsa
• chopped green onions

Instructions

• Rinse and drain the jackfruit. Set on a cutting board and shred with your hands. Chop the harder pieces with a knife.
• Add chopped onion & minced garlic to a large pan over medium heat and broth saute for about 5 minutes until soft. Add the jackfruit, spices, tomato paste, lime juice, and water/broth and stir to combine. Continue cooking for 5-7 minutes until most of the liquid is absorbed. If too dry, add more water or broth.
• Wrap tortillas in a paper towel and heat in microwave for 20-30 seconds to warm. This will help them be softer so they don't crack at the bottom.
• Assemble tacos by filling with the jackfruit and your favorite toppings!

Notes

Nutrition values do not include toppings.

Nutrition

Calories: 151kcal | Carbohydrates: 29g | Protein: 4g | Fat: 2g | Saturated Fat: 0g | Sodium: 78mg | Potassium: 258mg| Fiber: 5g | Sugar: 2g | Vitamin A: 1064IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 2mg

Spaghetti Squash Tacos

http://lemonsandbasil.com/vegetarian-spaghetti-squash-tacos/
A Mexican favorite with a bit of a twist, replace the traditional shredded pork or chicken with seasoned spaghetti squash, black beans, Greek yogurt and all your other favorite toppings!
Author: Kaylee Pauley (Recipe adapted from Smitten Kitchen Cookbook.)
Serves: 4

Ingredients:
1 medium spaghetti squash
1 tbsp freshly squeezed lemon juice
½ tbsp chili powder
½ tsp ground cumin
½ tsp ground coriander
½ tsp sea salt
Sixteen 6-inch corn tortillas
1 can organic black beans, rinsed and drained
1 cup Greek yogurt (substitute guacamole to make this vegan)
1 cup cherry tomatoes, finely diced
1 avocado, chopped
chopped cilantro
favorite salsa

Instructions:

1. Preheat oven to 375 degrees and spray pan with coconut oil cooking spray. Cut the squash in half lengthwise, scoop out the seeds and roast the halves facedown on baking pan for 35-40 minutes or until flesh is soft.
2. Once the squash is cooked, remove and allow to cool 5 minutes, then scrap the flesh with a fork to loosen and separate the strands. Add strands of flesh to bowl and discard skins.
3. In a separate bowl, combine chili powder, cumin, coriander, and salt, whisk in lemon juice and pour over squash strands. Gently toss to mix seasonings throughout, taste and adjust seasonings accordingly.
4. Heat a dry skillet over medium heat and warm tortillas one at a time until slightly blistered on each side, about 30-45 seconds per side.
5. To assemble the tacos, transfer warmed tortillas to platter and add spoonful of black beans, scoop of seasoned squash, dollop of Greek yogurt, finely chopped tomatoes and avocados, then sprinkling with chopped cilantro.
6. Add salsa, hot sauce or any other desired garnishes and serve. Or more importantly, EAT!

Squash Squares

Runner's World - Published 11/27/2007
Add this winter veggie to your postrun meal to help you rehydrate and fight injury


1/2 cup chopped pecans
1 tablespoon olive oil
1 large onion, finely chopped
2-3 cloves garlic, finely chopped
21/4 pounds butternut squash, peeled, seeded, cubed
Salt and pepper to taste
Dash cayenne pepper
3 tablespoons chopped fresh parsley
1/2 cup dried cranberries or grated Parmesan cheese (optional)

Toast pecans in ungreased skillet; stir to avoid burning. Set aside. Heat olive oil in a large skillet over low; saute onion and garlic until tender (15 minutes). Add squash, cover, and cook, stirring occasionally, until tender but still holding its shape (20 minutes). Season with salt, pepper, and cayenne. Stir in half the pecans and half the parsley. Transfer to serving bowl. Garnish with remaining pecans and parsley. Option: Sprinkle with cranberries or Parmesan. Serves 4.

Calories: 270 Fat: 15 g Protein: 5 g Carbs: 36 g

Spiced Black Bean Burger

Spiced Black Bean Burger (serves 2)
from Carmichael Training Systems http://www.trainright.com/articles.asp?uid=3442&p=3440
1 15- to 16- ounce can black beans, rinsed, drained
¼ block extra firm tofu, chopped, crumbled
1/3 cup chopped red onion
½ cup dry breadcrumbs
2 tablespoons med-hot chunky salsa
1 teaspoon ground cumin
½ teaspoon hot sauce

1. Drain and rinse beans (significantly reduces the sodium content). Using a fork, mash bean in medium bowl.
2. Drain the tofu. Using a fork, mash the tofu and add to bean mixture.
3. Mix in onion, breadcrumbs, 2 tablespoons salsa, cumin and hot sauce. Season with salt and pepper to taste.
4. Using moistened hands, shape bean mixture into two 3.5- to 4.5- inch diameter patties.
5. Prepare grill (med-high heat). Brush grill rack with vegetable oil. Grill burgers until heated through, about 3 minutes per side.

Nutrient Information: per single serving
Calories 366, Carbs 57g, Protein 22g, Fat 5.5g, Sat. Fat .5g, Fiber 16g, Sodium 820mg*

*To reduce sodium even more, try Goya Low Sodium Black Beans, which have as little as 140 mg per ½ cup serving compared to 400 mg in most canned black beans.

Grilled Flatbread (serves 4)
½ teaspoon dry, active yeast

1 tablespoon olive oil
1 ¾ cup whole wheat flour
1 teaspoon salt

1. Place ¾ cup warm water in a medium size bowl and sprinkle the yeast on top; stir to dissolve, then set aside for 5 minutes until the yeast is foamy.
2. Add olive oil, flour and salt and mix to combine.
3. Turn the dough onto a well-floured surface, knead 2 minutes or until elastic.Place dough in an oiled bowl, cover with plastic wrap and let it stand in a warm place for 30 minutes.
4. Turn dough onto a lightly floured surface, divide into 4 equal pieces and roll out each piece 10 1/8 inch thick round.
5. Lightly brush one side of each round with olive oil and place the rounds oiled side down on the hot grill.
6. Grill the flatbread for 2 minutes, brush the side that’s facing up with olive oil and flip the rounds.
7. Grill for 2 minutes, remove from the grill and serve warm.

Nutrient Information: per single serving
Calories 220, Carbs 28g, Protein 7g, Fat 4.5g, Sat. Fat .5g, Fiber 7g, Sodium 475mg