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Pulled Jackfruit Tacos

Authentic vegetarian tacos become reality with canned jackfruit. This large tropical fruit is deceptively meat-like in texture, with a sweet, impressionable flavor. It takes on a warm, smoky taco taste in this recipe. Grill it. Shred it. And pile it into tortillas to be topped with onion, cilantro, sour cream and the upfront heat of a Cider Pepper Syrup.

20 min

PREP TIME

20 min

COOK TIME

219

CALORIES

19

INGREDIENTS

8

Servings

Ingredients
Preparation
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INGREDIENTS

Cider Pepper Syrup –
1 cup (250 ml) cider vinegar
3 tbsp (45 ml) coconut sugar
2 tbsp (30 ml) Organic Red Pepper Crushed
2 tbsp (30 ml) Organic Rosemary Crushed
1 tbsp (15 ml) Organic White Pepper Ground
Pulled Jackfruit Tacos –
2 cans (530 ml) jackfruit, drained
3 tbsp (45 ml) coconut sugar
3 tbsp (45 ml) fresh lime juice
2 tbsp (30 ml) extra virgin olive oil
2 tsp (10 ml) Paprika Smoked
2 tsp (10 ml) Garlic Salt
1 tsp (5 ml) Organic White Pepper Ground
1/2 tsp (2 ml) Cinnamon Ground
8 corn tortillas
1/2 cup (125 ml) diced onion, (1/2-inch/1.25 cm dice)
1/2 cup (125 ml) sour cream
1/4 cup (60 ml) coarsely chopped fresh cilantro

What you'll need

Preparation

1 For the Cider Pepper Syrup, mix all ingredients in small saucepan. Bring to boil. Reduce heat to low; simmer 15 minutes, stirring occasionally. Remove from heat. Let stand at least 4 hours or overnight. Strain through several layers of cheesecloth. Cover and refrigerate until ready to serve.
2 For the Jackfruit Tacos, mix jackfruit, coconut sugar, lime juice, oil, smoked paprika, garlic salt, white pepper and cinnamon in large bowl. Let stand for 20 minutes.
3 Grill marinated jackfruit and tortillas quickly over high heat until grill marks appear. Shred or cut jackfruit into thin strips.
4 To serve, place jackfruit on tortillas. Top with diced onion, sour cream and cilantro. Drizzle with the Cider Pepper Syrup.