Jackfruit Tacos with Chipotle Mayo
 
Prep time
Cook time
Total time
 
Author:
Serves: 3-4
Ingredients
Taco Shell
  • 1½ cups flour
  • ¾ cup water
  • ½ tsp salt
Jackfruit Carnitas
  • 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
Slaw
  • 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
Mayo
  • ½ cup vegan mayo (I use sacla')
  • 1 tsp smoked paprika
  • ¼ tsp chipotle paste
Instructions
  1. 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
  2. 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.
  3. 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.
  4. To make the chipotle mayo, simply stir the mayo, paprika and chipotle paste together!
  5. 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.
  6. Assemble the tacos and tuck in!
Notes
*To prepare the jackfruit, drain and rinse well. Slice out the touch core of each piece, and shred the remaining flesh with your hands. Discard any pods!
Recipe by The Sasha Diaries at https://thesashadiaries.com/2018/03/09/jackfruit-tacos-chipotle-mayo-collaboration-sacla/