Who doesn’t love tacos? The jackfruit filling in this recipe has a meaty texture that’s strikingly similar to pulled pork. We cooked the jackfruit down in our Smoky Chipotle Dressing and drizzled even more on top of the fully-assembled tacos. With plenty of protein from the Dressing and a little extra from the jackfruit, you won’t miss the meat.
- 1 20-ounce can jackfruit, cut in small triangular wedges
- 1 tablespoon olive oil
- 1/2 yellow or white onion, thinly sliced
- 2 cloves garlic, minced
- 1/2 cup water
- 3/4 cup Smoky Chipotle Dressing, divided
- Juice from 1/2 lime
- 1/2 teaspoon salt
- 6-8 corn tortillas
- 2 radishes, thinly sliced
- 1/4 cup loosely packed cilantro leaves
- 1/2 lime, cut into wedges
Drain jackfruit and cut into small triangles, as shown above.
Over medium-high heat, saute the onions until light brown, about 5 minutes, then add garlic and saute for one more minute.
Add the jackfruit, water, 1/2 cup Smoky Chipotle Dressing, lime juice, and salt. Cover and cook for 10 minutes. Remove lid and use a wooden spoon to break up the jackfruit, cooking for another 5 minutes until it resembles pulled pork. Taste and adjust seasoning if necessary.
Gently warm your tortillas for 15 seconds in the microwave or over the flame on your stove.
Assemble your tacos, starting with the jackfruit. Then top with the radishes, remaining Smoky Chipotle Dressing, cilantro leaves, and a squeeze of fresh lime juice.
Enjoy with a cold drink and lots of chips while looking out at the sunset.