Jackfruit Tacos
When ripe, jackfruit is sweet and golden. But unripe, it’s almost a blank canvas, game to take on whatever seasonings you throw its way. Sturdy enough to hold up in the heat of a pan, it has a satisfying chew that makes it an excellent filling for tacos. In this recipe from the poet and essayist Aimee Nezhukumatathil, skinny strips of young jackfruit soak up an earthy marinade before a turn in the skillet — keep a close eye on the stove, to be sure it doesn’t dry out; you want it saucy — then get folded, still dripping, into warm tortillas. A heaping of raw carrots and cucumber gives you a little crunch, and a spoonful of sour cream brings a rich finish. (If using fresh unripe jackfruit instead of canned, wear gloves and rub your knife with oil before chopping, because the sap is very sticky, and boil the flesh until tender. Note that the sap contains latex, so those allergic to it would do best to avoid eating the fruit.)
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1lime, juiced
- 1large orange, juiced
- ½onion, diced
- 2tablespoons chopped cilantro, plus leaves and tender stems for serving
- 1tablespoon garam masala
- 1tablespoon ground cumin
- 2teaspoons garlic powder
- ½teaspoon paprika
- ½teaspoon crushed red pepper, or more to taste
- 1tablespoon hoisin sauce (optional)
- 2(14-ounce) cans young green jackfruit
- Salt and pepper
- ¼cup canola or grapeseed oil
- Warmed tortillas or naan, or lettuce leaves, for wrapping
- 2carrots, peeled and shredded
- 1cucumber, peeled, seeded and diced into 1/4-inch pieces
- Vegan or regular sour cream or yogurt (optional), for serving
Instructions
Step 1
In a large bowl, combine the lime juice, orange juice, onion, chopped cilantro, garam masala, cumin, garlic powder, paprika, crushed red pepper and hoisin (if using).Step 2
Drain the jackfruit, rinse under cold water and drain again. Slice the jackfruit into thin strips and add to the marinade. Season with salt and pepper, and mix well. Cover and refrigerate for 1 to 3 hours.Step 3
Heat the oil in a skillet over medium-high. Cook the jackfruit with its marinade, stirring occasionally, until tender, 8 to 10 minutes. (There should still be sauce; if the jackfruit starts to dry out, add water to the pan.) Season to taste with salt and pepper.Step 4
Divide the jackfruit among the wrappers, and top with the carrots, cucumber, sour cream (if using) and cilantro.