Burrito, Taco Taco, Burrito Taco, Taco Taco (i love who ever gets this reference)…. Taco-flavored kisses honey!
Anyway, if you don’t get the reference you might think I’ve gone crazy. But I made some tacos.
I live in Chicago, and we take our Mexican food very seriously here. I’ve tried many varieties of tacos, most recently a Nopales Taco (cactus)…
& so I decided to give myself another challenge and make some vegan (Jackfruit) tacos.
When cooked, Jackfruit can get a ‘pulled pork’ like texture, and it absorbs any flavors like a sponge. Pretty ideal when when you want to fool non-vegans that you made some meat tacos 😉
I used a canned version from Trader Joe’s. They do have some acidic taste, so make sure to rinse them before using!
The cream for the taco took the longest, I had a cashew base and then added some apple cider vinegar and lots of spices to create some sort of sour cream/ranch sauce
Honestly, this is super quick and easy to make, just a lot of time waiting around for things to marinade and for nuts to soak… but a great amount of time to make yourself a Spicy G&T or a classic Margarita 😉
For a quicker process I soaked my cashews in very warm water, they soften quicker!
For the toppings you can do whatever, I kept mine simple with some red cabbage, cilantro and avocado, but a salsa would be really nice too!
It turned out pretty well, but I ended up subbing my corn tortilla with kale or lettuce
1 can Jackfruit (I used this one)
1 tbsp olive oil
Corn/flour tortillas, or lettuce/kale leafs for the shell 😉
Red Cabbage (taco topping)
Avocado (taco topping)
Cilantro (taco topping)
1 tbsp coconut oil
2 tbsp coconut aminos
1/4 tsp hot paprika
1 tsp creole style seasoning*
1/4 cup water
sal y pepe
1/2 cup raw raw cashews (soak for 2 hours)
6-7 tbsp water
1 tsp apple cider vinegar
1/2 lime (juice)
1/2 tsp garlic powder
1/2 tsp onion powder
sal y pepe
Drain and rinse your Jackfruit really well. Then throw together the (Marinade) with all the spices. * Since I used a pre-made cajun-style seasoning I included the ingredient list below, so you can probably just throw similar spices in separately & get the same flavor! Then throw your Jackfruit in the marinade, make sure it’s all covered & coated, and let sit for about 3 hours (I kept mine in the fridge). While that marinades, you can make your cream to go on top of the TACO!
For the cream I made a sour cream/ranch concoction, and it was YUM. Soak your cashews until they get really soft (2-3 hours). *Remember, if you soak them in warmer water, they soften quicker. Throw them and all the ingredients (refer back to the ‘cream’ section) in into a food processor and BLEND BLEND BLEND, until super smooth. Add more water for a thinner cream, and less for a thicker consistency. Set that aside for taco time.
Have a couple Margaritas while you wait for the Jackfruit to be ready to go.
Chop up some onion and throw in a pan with heated olive oil, let cook on medium-low heat until golden. By now your Jackfruit should be ready, so just throw that into the pan with the onions. I put it on a medium heat with a lid and left it to cook through. Occasionally check on it and stir, took me about 10min. Once it looks cooked and steamy, you’re done, so now just grab a fork and sort of ‘mash’ the jackfruit so it becomes ‘pulled-pork’y’ in texture.
Toast your tortillas on a flame, and pile on your extras. My choices were red cabbage, cilantro and avocado. You can also do some type of salsa or guacamole 🙂 I also substituted the tortilla to a lettuce leaf and it tasted even better (depends on your preference really).
**I served mine with a spicy G&T… basically Gin, Tonic, fresh slice of Peach, and cracked Black Pepper, ice and VOILA!
** Creole Seasoning: salt, paprika, garlic, onion, black/red pepper, oregano, thyme