Serves: 4 (2 tacos / serving)
Jackfruit
Three 14 ounces cans green jackfruit in water or brine, drained and chopped
Cut the jackfruit into thin slices from core to the outer edges.
1 tbsp oil
1 cup onion, sliced into lengthwise pieces
1 tbsp garlic cloves, chopped
1/2 cup water
1 tbsp maple syrup
1 tbsp lime juice
1/2 tsp chili powder
1 tsp cumin powder
1 tsp smoked paprika
1 tsp salt
Heat oil in medium flame, when hot, add onion and garlic, saute for 5 minutes.
Add chopped jackfruit, water, maple syrup, lime juice and all the spices, mix well, cover and simmer for 5 more minutes. If you find it a bit wet, just cook a little longer, if you find it a little dry, just add a splash more water.
Use potato masher and smash all the jackfruit up to get the shredded texture.
Yields: 5 cups jackfruit filling
8 corn tacos
Warm the taco shells according to package direction.
2 avocados, sliced
cilantro, chopped
lime wedges
purple cabbage, shredded
white cabbage, shredded
spicy creamy jalapeño dressing - add 1/2 jalapeño, while making sour cream to make spicy creamy jalapeño dressing
Top with with your favorite toppings and enjoy!
To make it a full meal, serve with Spanish rice and refried beans.
Source: itdoesnttastelikechicken
Taste Note: Tastes AWESOME.
Note: Sour cream, salsa, refried beans, spanish rice, jackfruit taco filling and taco, all together took me 3 and 1/2 hours to make it from scratch, it took us just 20 minutes to eat. Its totally worth the effort to prepare it, its so much better the one I eat in restaurant.
Jackfruit
Three 14 ounces cans green jackfruit in water or brine, drained and chopped
Cut the jackfruit into thin slices from core to the outer edges.
1 tbsp oil
1 cup onion, sliced into lengthwise pieces
1 tbsp garlic cloves, chopped
1/2 cup water
1 tbsp maple syrup
1 tbsp lime juice
1/2 tsp chili powder
1 tsp cumin powder
1 tsp smoked paprika
1 tsp salt
Heat oil in medium flame, when hot, add onion and garlic, saute for 5 minutes.
Add chopped jackfruit, water, maple syrup, lime juice and all the spices, mix well, cover and simmer for 5 more minutes. If you find it a bit wet, just cook a little longer, if you find it a little dry, just add a splash more water.
Use potato masher and smash all the jackfruit up to get the shredded texture.
Yields: 5 cups jackfruit filling
8 corn tacos
Warm the taco shells according to package direction.
2 avocados, sliced
cilantro, chopped
lime wedges
purple cabbage, shredded
white cabbage, shredded
spicy creamy jalapeño dressing - add 1/2 jalapeño, while making sour cream to make spicy creamy jalapeño dressing
Top with with your favorite toppings and enjoy!
To make it a full meal, serve with Spanish rice and refried beans.
Source: itdoesnttastelikechicken
Taste Note: Tastes AWESOME.
Note: Sour cream, salsa, refried beans, spanish rice, jackfruit taco filling and taco, all together took me 3 and 1/2 hours to make it from scratch, it took us just 20 minutes to eat. Its totally worth the effort to prepare it, its so much better the one I eat in restaurant.
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