I have served these tacos up to many of my meat-loving friends and they have been blown away with how seriously tasty they are and how much the spicy jackfruit resembles pulled pork when it's cooked. You won't believe it until you try this recipe yourself!
You can buy canned jackfruit (make sure you buy canned jackfruit in brine not syrup otherwise you will end up with tacos that taste like dessert....not ideal!). I buy the Nature’s Charm brand from The Green Edge in Windsor, Brisbane but most Asian grocery stores and some supermarkets also stock it.
These guys are easy to whip up and the spicy cooked jackfruit and black bean mix is also amazing dished up as a filling for roasted potatoes or sweet potatoes or as part of a nachos feast. For this reason I often double the recipe!
2 Tbsp extra virgin olive oil
1 red onion, finely diced
¼ tsp ground garlic
1 tsp ground cumin
1 tsp ground coriander
1 ½ tsp smoked paprika
½ tsp salt
Freshly cracked pepper
¼ tsp ground chilli (optional)
565g canned jackfruit (in brine), drained
400g canned crushed tomatoes
1/3 cup water
1 tsp maple syrup (or rice malt syrup)
400g can black beans, drained
The juice of 1 lime
Tortillas (I buy these La Tortilleria corn tortillas as they are made with only corn and sea salt - no hidden nasties that you find in many store-bought tortillas)
Shredded purple cabbage
Avocado mashed with fresh lime, salt & pepper
Chipotle sauce or other hot sauce (optional)
1. Heat the olive oil in a deep saucepan over medium-low heat.
2. Add the onion and cook for 5-7 minutes, stirring occasionally, until translucent.
3. Add the spices, salt and pepper and cook for a further minute.
4. Add the drained jackfruit, crushed tomatoes, water and maple syrup.
5. Simmer for 12-15 minutes. As the jackfruit starts to cook, it will begin to break down and look ‘stringy’ like pulled pork. To assist this process, use the back of your wooden spoon to gently crush the jackfruit pieces every couple of minutes.
6. Add the drained black beans and lime juice and cook for a further 2-3 minutes.
7. Taste and adjust seasoning if necessary.
8. Serve on top of your cooked tortillas with guacamole, cabbage, lettuce, corn, cashew cheese, coriander and some chipotle sauce.
Makes enough for about 8-10 tortillas. Double the recipe for a bigger crowd!