Jackfruit Tacos
Recipe information
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Cooking:
20 min.
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Servings per container:
4
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Source:

Ingredients for - Jackfruit Tacos

1. 2 medium onions, sliced -
2. 1/4 cup olive oil, divided -
3. 3/4 pound portobello mushroom, sliced -
4. Sauce: -
5. 2 to 4 chipotle peppers in adobo sauce -
6. 2 tablespoons chili powder -
7. 1 tablespoon ground cumin -
8. 1 tablespoon dried oregano -
9. 2 teaspoons granulated garlic -
10. 1 teaspoon garlic powder -
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.