All hail tacos! Jackfruit is a great ingredient for vegans. When they are young, the jackfruit has little to no flavor and takes on the flavor of the spices that you put around them. Plus, jackfruit shreds easily and has a finished texture that is like pulled pork or shredded chicken. Be sure to start your Avocado Crema in advance because your cashews need to soak overnight.
The jackfruit, also known as jack tree, is the largest fruit tree in the world. The fruit has a spiky outer skin and is greenish or yellow in color. It has a distinctive sweet flavor that lends itself to a wide variety of dishes. I like it because it makes a great a meat substitute due to its texture, which is comparable to shredded meat.
Jackfruit not only tastes delicious, but it provides a moderate dose of vitamins as well. It contains vitamin A, C, riboflavin, magnesium, potassium, copper, and manganese. Uniquely for a fruit, jackfruit contains 3 grams of protein per serving. It is also low on the glycemic index, so it does not pose a risk of blood sugar spikes the way many fruits do.
While it is uncommon to find fresh jackfruit in grocery stores in the U.S., it is available canned or in pouches. So you can try these Jackfruit Tacos any time of year, no matter where you live!
Complete this Mexican meal with these Stuffed Sweet Potato Skins.
8 corn tortillas, or gluten free tortilla
2 pouches or cans of jackfruit, unseasoned
1 tablespoon extra-virgin olive oil
1/4 white onion, finely diced
Lime wedges for serving
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/3 teaspoon oregano
1/4 teaspoon black pepper
1/4 teaspoon cayenne
1/2 teaspoon paprika
1/2 teaspoon cumin
2 teaspoons sea salt
2 teaspoons chili powder
1/2 cup raw unsalted cashews, covered with water, and soaked for 2– 24 hours
2 teaspoons apple cider vinegar
1/4 teaspoon sea salt
1/2 cup water
1/4 cup cilantro, chopped