Jackfruit Chipotle Tacos


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.

2018 Cranberry Walk