Thai Jackfruit Tacos

Have you heard of Jackfruit? Neither had I six months ago but now this plant based alternative is cropping up everywhere, especially as ‘pulled’ jackfruit which is the tastiest way to have it, think pulled pork BBQ sandwich, when pulled it mimics pulled pork but is a whole lot better for you as it’s low in fat, high in nutrients and a good source of dietary fibre.

Jackfruit is the largest tree fruit in the world, native to South India, a single fruit can weight up to 40kg, when ripe it tastes a little pungent with a sweet floral flavour, when used in savoury recipes it’s the unripe, young fruit that you use. Cans of young Jackfruit are available at most Asian stores and a 565g tin is usually around $1.50-2.00 making it a very economical choice.

Young jackfruit flesh has a neutral taste, not unlike tofu, however it’s texture is more ‘meaty’, it goes very well with barbecue flavours and can carry a robust curry too.  This moreish recipe is quick and easy, made with green curry paste and mango chutney, it’s a winner.

These are the two types of Jackfruit I have used before, the one in the blue tin is a little nicer.

Thai Jackfruit Tacos   

1 565g Can young jackfruit in brine

2 Tbs Coconut oil

3 Tbs Green curry paste (more if you like it spicy)

1/2 cup Coconut cream

1/2 Cup iceberg lettuce chopped

1/2 Cup White cabbage, shredded

Half a telegraph cucumber chopped

Handful of chopped coriander (you can leave this out)

Mango chutney and fresh limes to serve

10 Flour tacos (you can use corn if you prefer)

 

Here’s how to make them

Get your jackfruit out of the tin and drain, it will be in chunks like this …

Next cut off the solid part at the tip of each triangle and discard, (I fed mine to the chickens who loved it) you’ll be left with the softer flesh, pull it apart so it looks like this …

Chop, shred and dice all of your raw ingredients as per the quantities above.

Heat the coconut oil and green curry in a fry pan, then add the jackfruit ad stir to combine, let it sizzle whilst stirring to ensure even cooking and maximum flavour, about 5 minutes, then add the coconut cream and stir again, turn down and simmer for 10 minutes.

Heat your taco’s by quickly flipping them in a hot clean fry pan as needed, you can keep them warm in the oven wrapped in a damp t-towel but be careful they don’t dry out. To construct your taco’s, lie them flat, place the jackfruit along the center of each one, then top with some mango chutney and follow that with the cabbage, cucumber, iceberg and coriander, squeeze over with lime and serve immediately.

 

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