Recipe information
Ingredients for - Jackfruit Tacos
1. 2 medium onions, sliced -
2. 1/4 cup olive oil, divided -
3. 3/4 pound portobello mushroom, sliced -
5. 2 to 4 chipotle peppers in adobo sauce -
8. 1 tablespoon dried oregano -
9. 2 teaspoons granulated garlic -
11. 1 to 2 teaspoons kosher salt -
12. 4 tablespoons water -
13. 2 cans (14 ounces each) jackfruit, drained and shredded -
14. 1/2 cup pumpkin seeds or pepitas, toasted -
15. 1/4 cup nutritional yeast -
16. 12 corn tortillas (6 inches), warmed -
17. Optional: Lime wedges, sliced cabbage, salsa, cilantro leaves and avocado -
How to cook deliciously - Jackfruit Tacos
1. Stage
In a large skillet, cook onions in 2 tablespoons oil over medium-low heat until tender and lightly browned, about 10 minutes. Add mushrooms; cook until liquid evaporates and mushrooms are tender, 8-10 minutes.
2. Stage
Meanwhile, in a blender, process the next 8 ingredients until smooth. Add jackfruit and sauce to onion mixture; cook, stirring occasionally, until sauce darkens in color and starts to caramelize onto jackfruit, about 15 minutes. Reduce heat to low; stir in pumpkin seeds and nutritional yeast. Cook 10 minutes. Serve jackfruit mixture in tortillas; top as desired.