Jackfruit Tacos
Jackfruit can be a bit bland on it own!
This dish was super simple and packed a punch. Some good friends dropped by at the end of this cook and tried Jackfruit for the first time and they really enjoyed it! This can be vegan if you don’t serve with sour cream.
Cooking surfaces
BBQ Temperature
Ingredients
- 4 tbsp light olive oil
- 1 onion, chopped coarsely
- 4 cloves garlic, chopped finely
- 1 tsp ground cumin
- 1 tsp chilli powder
- 1 tsp smoked paprika
- 2 tins Jackfruit, brined
- 250 ml chicken stock
- 8 tortillas or 8 tacos or a mixture
- Avocado
- Sour Cream
- Fresh coriander to garnish
- Juice of 1 lime, optional to squeeze over at the end
Equipment
- I use the Big Green Egg small cast iron skillet
- Taco Holder Stand
Method
- Setup your Egg for an indirect cook using the ConvEGGtor and the the stainless grid on top. Set the Egg to 220°C (baking temperature).
- Pre-heat the skillet to 220°C and add the olive oil.
- Into the skillet, add the onion and the garlic, cook until it starts to soften (about 10 minutes).
- Add the spices (cumin, paprika and chilli powder) and the Jackfruit to the skillet. Stir together, coating the spices on to the Jackfruit mixture.
- Cook for about 10 to 15 minutes, stirring occasionally. Use a potato masher to squash the Jackfruit mixture. Remove the skillet once the Jackfruit has softened.
- If you’re using tacos, bake them on the Egg for 3 minutes to warm them.
- If you’re using tortillas, cook them direct for about 15 seconds a side.
- Load your taco or tortilla with the jackfruit, some sour cream, avocado, pickled red onions and some coriander leaves. Or whatever else takes your fancy.
- If you like it fiery drizzle over some of your favourite chilli sauce.
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