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.

Yield: 1 taco per serving


*This recipe was created for 8 and 48 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (8)48 ServingsResized (xx) ServingsRecipe Nutrition
Ingredients Quantities Instructions
Cider vinegar 1 cup For the Cider Pepper Syrup: mix cider vinegar, 3 Tbsp. coconut sugar, 2 Tbsp. crushed red pepper, rosemary, and 1 Tbsp. ground white pepper 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.

For the Jackfruit Tacos: mix jackfruit, remaining coconut sugar, lime juice, oil, smoked paprika, garlic salt, white pepper and cinnamon in large bowl. Let stand for 20 minutes.

Grill marinated jackfruit and tortillas quickly over high heat until grill marks appear. Shred or cut jackfruit into thin strips.

Coconut sugar, divided 1/3 cup
McCormick Culinary® Crushed Red Pepper 2 tablespoons
McCormick Culinary® Rosemary Leaves 2 tablespoons
McCormick Culinary® Ground White Pepper, divided 1 1/3 tablespoon
Jackfruit, 20. oz., drained 2 cans
Fresh lime juice 3 tablespoons
Extra virgin olive oil 2 tablespoons
McCormick Culinary® Smoked Paprika 2 teaspoons
McCormick Culinary® Garlic Salt 2 teaspoons
McCormick Culinary® Ground Cinnamon 1/2 teaspoon
Corn tortillas 8 eaches
Onion, diced 1/2-inch 1/2 cup
Sour cream 1/2 cup
Fresh cilantro, coarsely chopped 1/4 cup
Ingredients Quantities Instructions
Cider vinegar 6 cups For the Cider Pepper Syrup: mix cider vinegar, 3 Tbsp. coconut sugar, 2 Tbsp. crushed red pepper, rosemary, and 1 Tbsp. ground white pepper 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.

For the Jackfruit Tacos: mix jackfruit, remaining coconut sugar, lime juice, oil, smoked paprika, garlic salt, white pepper and cinnamon in large bowl. Let stand for 20 minutes.

Grill marinated jackfruit and tortillas quickly over high heat until grill marks appear. Shred or cut jackfruit into thin strips.

Coconut sugar, divided 2 1/4 cups
Pepper, Red Crushed 3/4 cup
Rosemary Leaves 3/4 cup
Pepper, White Ground 1/2 cup
Jackfruit, 20. oz., drained 12 cans
Fresh lime juice 1 cup
Extra virgin olive oil 3/4 cup
Paprika, Smoked 1/4 cup
Garlic Salt 1/4 cup
Cinnamon, Ground 1 tablespoon
Corn tortillas 48 eaches
Onion, diced 1/2-inch 3 cups
Sour cream 3 cups
Fresh cilantro, coarsely chopped 1 1/2 cups
Ingredients Quantities Instructions
No Resize Selected

Nutrition Information (per serving)

Calories 219 kcal


Total fat 7 g


Saturated fat 2 g


Cholesterol 10 mg


Sodium 1037 mg


Carbohydrate 35 g


Dietary fiber 6 g


Protein 4 g


Plating Instructions: Place jackfruit on tortillas. Top with diced onion, sour cream and cilantro. Drizzle with the Cider Pepper Syrup.

Chef's Tip: Jackfruit is a large tropical fruit with bumpy, green skin and yellow-orange, fleshy pods that surround large, white edible seeds that can be boiled, baked or roasted. It can be consumed in its unripe and ripe state, and has a distinctively sweet and fruity aroma compared to that of pineapple, papaya and banana, with a sweet, bland flavor. Unripe jackfruit is often used in curries and stir fries, while ripe jackfruit is generally used in desserts. Since jackfruit does not keep long after harvesting, it is often preserved by canning. In the U.S., jackfruit is most readily available canned. Canned jackfruit can be found in Asian markets or online specialty stores.

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