What is jackfruit? It's a giant fruit that is often used as a meat substitute and takes on the flavor of whatever it is seasoned with.
To make this recipe easy, we suggest using canned jackfruit in brine or water.
- 2 20 oz. cans of jackfruit in brine
- 1–2 Tbsp. avocado or olive oil
- 1 small yellow onion (about 3/4 cup), chopped
- 3 garlic cloves, chopped
- 3/4 cup fire-roasted tomatoes
- 2 tsp. smoked paprika (or more to taste)
- 2 chipotle in adobo pepper
- 1–4 tsp. adobo sauce (depending on how spicy you like it)
- 1 tsp. oregano
- salt, pepper
- 1 tsp. maple syrup
- 1 tbsp. lime juice
- To assemble (optional):
- Corn tortillas
- Red onion
- Drain and rinse canned jackfruit, discard any stems.
- Place the jackfruit in a mixing bowl and shred it with your hands. Set aside.
- Pre-heat cast iron skillet or large pan over medium heat.
- Spray the pan with oil and wait for it to heat up. Add onions to the skillet and sauté on medium heat till translucent for about 3 minutes.
- Add garlic and cook till fragrant, about 30 seconds longer.
- Transfer onion and garlic to the blender, add fire-roasted tomatoes, paprika, chipotle peppers and adobo sauce (start from 1 tsp and add more later if you would like to add more heat. Blend till smooth.
- Turn the stove back on to medium heat and spray your pan with more oil. Add shredded jackfruit to the pan and sauté for 2-3 minutes, shredding the remaining pieces by pressing with the back of the spatula.
- Add the tomato mixture to the pan and mix to combine.
- Add the remaining ingredients and stir. Cook for another 7-10 minutes.
- Taste and add extra chipotle sauce for more heat, maple syrup to balance the flavor or lime juice for more acidity.
- Warm your tortilla and smash some avocado on it, or place the jackfruit directly on a tortilla and top with red onion, chopped cilantro and avocado. Enjoy!