You can’t go wrong with a taco. Especially not these! These tacos are tangy from the lime, a little spicy from the chiles, and so so good.
If you haven’t tried jackfruit yet, you’re missing out. The flavor isn’t fruity, definitely more similar to a heart of palm or artichoke. Super meaty and customizable.
These tacos are pretty light and make a perfect summer lunch.
Make sure you buy your jackfruit in brine, not syrup! I made that mistake before, hoping to make pulled bbq jackfruit. Needless to say, that didn’t work out so well. The Trader Joes near me just started selling jackfruit canned, and after trying these tacos the first time I immediately went back and bought three more cans. Once you get that satisfaction of pulling it apart with two forks, you’ll be doing the same.
If you’re feeling really ambitious, you could buy a fresh jackfruit, something I have not tried. They can grow up to 100 pounds, so I am not willing to carry that up to my apartment. Check out videos on youtube of people drilling into them with a saw though.
Whip yourself up a margarita and then head into the kitchen to make these guys, you won’t regret it.
Cooking the jackfruit first in no chicken broth or veggie broth helps soften it, but also gives it a great flavor. Once you drain it, it will be so much easier to shred. Once you’ve done that, it’s pretty much just getting it in the skillet with all your seasonings and chiles. Before ya know it you’ve got a belly full o’ tacos.
If you try them, let me know by tagging me on Instagram @groundedchow or commenting below!
Green Chile Pulled Jackfruit Tacos
Ingredients
- 1 20 oz can green jackfruit (in brine) drained
- 1 clove of garlic minced
- 1/2 cup yellow onion chopped
- 1 4 oz can green chiles
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 1 lime
- 1/2 tsp Better than Bouillon no chicken base or 1/2 cup veggie broth
- 1 T olive oil
For serving
- 6-8 corn tortillas
- 1/4 c cilantro
- 1/2 lime, sliced
- 1 avocado, sliced
Instructions
- In a medium sized pot place jackfruit and vegetable broth. Bring to a boil, then turn down heat to low and let simmer for ten minutes.
- While jackfruit simmers, heat one tablespoon of olive oil in a skillet. Add chopped onion and sauté until almost translucent, 3-4 minutes. Add garlic and cook until fragrant, about another minute. Remove from heat and set aside.
- Drain jackfruit from the broth, then add it to sauté pan with onion and garlic. Add the whole can of green chiles with its juices, chili powder, and cumin. Using two forks, start to pull the jackfruit. It should shred pretty easily. Let cook for about 5 minutes on medium low, so the flavors can meld.
- To serve, warm corn tortillas in a skillet. Top with pulled jackfruit, avocado, cilantro, and lime. Enjoy!