JACKFRUIT FOR TACOS
**borrowed taco photo from internet – all other photos are mine!
Ingredients:
1 20 oz. can of green jackfruit (I get mine at Trader Joe’s) NOTE: As you get to know jackfruit you’ll decide if you like when it’s packed in brine or water better
1/3 cup water
1 small onion, peeled and diced (you can brown before if you prefer)
2 tbsp. coconut aminos (optional)
1 tbsp. cumin
1 tbsp. smoked paprika
Himalayan sea salt to taste
Instructions:
1. Put jackfruit between two paper towels (I double or triple up on the bottom and top layers of towels just so they don’t break apart). Use a meat tenderizer (or rubber mallet lol) to smash the jackfruit a bit, especially the firmer portions of the fruit. DON’T OVER-MASH! You just want to break the fruit up a bit.
2. Gently scrape jackfruit off paper towels into a saucepan. Discard paper towels (I recycle mine 🙂 ).
3. Add all ingredients except coconut aminos, stir and turn on medium-low heat. Heat to desired temperature.
4. Take saucepan off hot burner (turn off burner!) and add coconut aminos. I also add diced fresh garlic and jalapeño usually!
I also usually make fresh guacamole and salsa to add in – those recipes coming soon! Get creative and have fun – sexy, delicious food is our friend and savior!