SO…. LETS TACO-BOUT TACOS.
Disclaimer – This post is going to be a pun-ny one. So sit tight & enjoy the pun-derful commentary. I know I will…
There are a few things on earth that have the ability to please just about anyone. Puppies. Documentaries voiced by David Attenborough. Free delivery. Mr Brightside… Puppies.
Tacos.
For this reason, tacos make the ultimate party food. Any kind of food that requires a lil’ assembly shenanigans make a fun party food, but tacos take the cake. These jackfruit tacos, in particular, are fun fun fun. You can put these together in a jiffy (your guests can do the assembly work for you) and I guarantee they will be the first thing to go. Whether you are having pals over for a chill movie night (extra points if you are having a chill David-Attenborough-documentary night) (see above) or a stylish summer soiree, these tacos will go down a treat.
Side note- For those of us who shy away from entertaining, FEAR NOT. You can make these for your next #tacotuesday. And the one after that. Trust me, this recipe is a keeper.
Jackfruit Tacos… JACKFRUIT CARNITAS
This recipe specifically tac-o-kles (look at me – two already!) the ‘it‘ girl of the taco scene – carnitas.
This Mexican favourite traditionally focuses on an impossibly-tender filling that is nestled in soft tortillas, along with ultra-fresh veg and a lovingly-crafted sauce. The meaty core of the taco is the Mexican answer to pulled pork. So – as jackfruit is the vegan answer to pulled pork, I extrapolated. Enter: Jackfruit Carnitas.
Mic. Drop.
A Jack(fruit) of All Trades
*Food nerd alert* For those of you who don’t know, the jackfruit is the largest of the tree born fruits (give it a wee google) and can weigh in at as much as 100lbs (which is insane). So, if you are wondering why you don’t see whole ones chillin’ at your local shop. That’s why. They are monstrous. Jackfruit is currently having a bit of a moment now, especially in the vegan food scene since it shreds just like meat. Freaky stuff, huh?
But jackfruit and I are old pals. In Singapore, the ripe kind is utterly commonplace. Whenever I go home, one of the first things I do is to take the ol’ bus 32 to my nearest supermarket and grab a packet of the golden-fleshed pods. Just thinking about them makes my heart flutter. The fruit is sticky, intensely sweet and *apparently* bubblegum-flavoured.
Fun fact – The flavour of juicy fruit gum has been said to taste remarkably of jackfruit. Being a jackfruit connoisseur *ahem*, I strongly disagree. No stick of gum is ever, ever going to match up to this succulent, candy-like fruit.
It has been a HOT MINUTE since I have cooked with jackfruit. Can you believe that I don’t have a single jackfruit-related recipe on this blog? Me – the self-proclaimed jackfruit connoisseur. Well, it’s time we fix that…
Oh, Spec-TACO-lar Jackfruit
For this recipe you really want to get young jackfruit – it is sold in cans and you can get your hands on it anywhere from your nearest Asian speciality store to Amazon. This is actually super important – fresh jackfruit, all syrupy and fruity, won’t work for this recipe.
Jackfruit works an absolute treat in place of pulled pork, you do have to tear and shred it a bit with your fingers but it is really quick and actually very intuitive to cook with. Traditionally, carnitas are made by simmering thick chunks of pork low and slow in a large copper pot. And, there is a lot of lard involved. Like, a lot.
Jackfruit carnitas may make your abuela want to chop my head off, but it takes less than an hour. AND, no lard! It practically cooks itself – and is a cinch of a dinner. My tender jackfruit tacos are oh-so-juicy, and are enlivened with cumin, paprika, garlic and chilli. Tell me about it.
Mayo’ Consider a Little (extra) Spice?
While the jackfruit is fantas-taco it doesn’t make a solid taco on its own. It needs to be balanced with a slaw to add some crunch. My slaw is made with juicy slivers of tangy granny smith apples, and fronds of anise-like, herby fennel. Its freshness provides relief from the jackfruit’s spice.
And, in my opinion, the whole taco situation is never complete without a creamy dreamy mayo to slather on top the glistening jackfruit. For this recipe, we are whipping up a chipotle mayo using Sacla’s amazing new Free From Mayo. You will, hopefully, already be well acquainted with Sacla’s amazing free-from pesto. It’s the besto. (I really do hope, for your own sake, you got the friends reference there) And now they have a vegan mayo. Sacla’, like jackfruit, is slaying the vegan game.
Their mayo looks every bit as good as if it were made with eggs – and a little birdie told me that it’s lower in oil than regular boring ol’ mayo. I’m partial to whipping up my own mayo from time to time so you can take it from me – Sacla have done an amazing job with this one. Its available in stores like Sainsbury’s, Co-op, Ocado. So the next time you are doing a food shop, try this baby out!
Available from the Free From aisle at most supermarkets or visit http://www.sacla-shop.co.uk/
TOTAL PUN COUNT – 6 (don’t lie, you loved every second of it)
- 1½ cups flour
- ¾ cup water
- ½ tsp salt
- 1 tsp olive oil
- 1 white onion, thinly sliced
- 1 can jackfruit*
- 2 tsp cumin
- 1 tsp chilli powder
- 2 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp salt
- ¼ head red cabbage, thinly sliced
- ½ fennel bulb, sliced, some fronds reserved
- 1 small granny smith apple, julienned
- 1 tsp olive oil
- 1 tbsp apple cider vinegar
- ½ tsp sugar
- ½ tsp lemon juice
- ½ cup vegan mayo (I use sacla')
- 1 tsp smoked paprika
- ¼ tsp chipotle paste
- First, make the tortilla dough. In a bowl, mix the flour, water and salt together until it forms a shaggy dough. Continue to knead for 3-5 minutes to form a smooth, elastic bowl. Set this aside to rest for about 20-30 minutes
- Now make the jackfruit carnitas, heat the oil up in a skillet and fry the onion until softened. Add the cumin, chilli powder and paprika, and stir well. Add in the jackfruit, and continue to fry for 3-5 minutes until everything is softened and fragrant.
- To make the slaw, place the cabbage, fennel and apple in a large bowl, Stir together the oil, vinegar, sugar and lemon juice in a small bowl, then pour over the vegetables and toss to coat.
- To make the chipotle mayo, simply stir the mayo, paprika and chipotle paste together!
- When the dough has rested, divide it into 8, and roll each piece out into a flat circle. Cook each dough circle on a hot ungreased skillet until brown spots appear, it is normal if it puffs up! Just press it back down. It should take 2-3 minutes on each side.
- Assemble the tacos and tuck in!
[…] Jackfruit Tacos with Chipotle Mayo (recipe HERE) […]