I have eaten more tacos in the last few than I have in my entire lifetime. With Taco Tuesday always taking center stage once a week, I admit that this day has won me over. With my favorite tender corn tortillas, lightly charred, and then filled with a mouth-watering filling, they are always delicious. As a nod to my days as a vegetarian, I decided to come up with a meatless filling that I would love, and the guys in my life would like as well. I coated Jackfruit with a flavorful sauce made of chipotle peppers, tomatoes, and seasonings. I then nestled the mixture into tortillas and topped them with thinly sliced radishes, onions, and a luscious Avocado Crema. If you think that these look delicious, I promise that they taste even better.
Ingredients for Jackfruit Chipotle Tacos:
20 ounce can of green Jackfruit in brine, rinsed and drained
1 tablespoon olive oil
1/2 cup chopped onions
2 cloves garlic, minced
1 8-ounce can tomato sauce
2 canned chipotle peppers, chopped
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 teaspoon cumin
1/4 teaspoon salt
corn tortillas
Garnish with Avocado Crema, red onions, and sliced radishes
Avocado Crema:
1 ripe avocado
1/4 cup of Greek yogurt
3 teaspoons lime juice
2-3 tablespoons of water
kosher salt
Time Saving Tip: Prepare the taco sauce up to a few hours in advance.
Let's see what we need.
Now let's get cooking!
Add the ingredients for the Avocado Crema to a small food processor and whiz until smooth. Season with salt and set aside.
Rinse and drain the fruit and then tear into smaller pieces; set aside.
Saute the oil, chopped onion, oregano, salt, and cumin a few minutes, then add the garlic and stir. Pour in the sauce, chopped peppers and paprika, and 1/4 cup of water. Simmer a few minutes until the mixture has thickened.
Transfer the mixture to a small food processor and process until smooth.
Return the sauce to the pan and add the fruit. Stir to combine and heat thoroughly. If the mixture seems too thick, add a tablespoon or two more water. Now you're ready to build the tacos. Be sure to heat up the tortilla shells first on a grill, or stove.
They're ready! Jackfruit Chipotle Tacos are so delicious and simple to prepare. They have a little heat, and the chipotle flavoring is smoky and so good. The fruit has a great texture, so they are the perfect meat substitute and a bit lighter.
Enjoy!
Jackfruit Chipotle Tacos:
20 ounce can of green Jackfruit in brine, rinsed and drained
1 tablespoon olive oil
1/2 cup chopped onions
2 cloves garlic, minced
1 8-ounce can tomato sauce
2 canned chipotle peppers, chopped
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 teaspoon cumin
1/4 teaspoon salt
corn tortillas
Garnish with Avocado Creme, red onions, and sliced radishes
Avocado Crema:
1 ripe avocado
1/4 cup of Greek yogurt
3 teaspoons lime juice
2-3 tablespoons of water
kosher salt
Rinse and drain the fruit and then tear into smaller pieces; set aside. Saute the oil, chopped onion, oregano, salt, and cumin a few minutes, then add the garlic and stir. Pour in the sauce, chopped peppers and paprika, and 1/4 cup of water. Simmer a few minutes until the mixture has thickened.
Saute the oil, chopped onion, oregano, salt, and cumin a few minutes, then add the garlic and stir. Pour in the sauce, chopped peppers and paprika, and 1/4 cup of water. Simmer a few minutes until the mixture has thickened.
Transfer the mixture to a small food processor and process until smooth. Return the sauce to the pan and add the fruit. Stir to combine and heat thoroughly. If the mixture seems too thick, add a tablespoon or two more water. Now you're ready to build the tacos. Be sure to heat up the tortilla shells first on a grill, or stove.
Time Saving Tip: Prepare the taco sauce up to a few hours in advance.
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