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Prep time
10 minutes
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Cook time
15 minutes
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Serves
4
Author Notes
I grew up with a jackfruit tree in my garden! I am thrilled that it is now so popular here and so easily available. It’s super healthy and full of fiber, also known as the vegetarian’s ‘meat’, it absorbs the flavor of the sauce while retaining its lovely texture. I absolutely love making Jackfruit Vindaloo tacos, which mimics pulled pork in texture and taste. A completely easy nutritious and delicious weeknight meal! —MasalaMama
Ingredients
- For the vindaloo jackfruit:
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1
jar Masala Mama Vindaloo Simmer Sauce https://food52.com/shop...
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20 ounces
canned jackfruit, rinsed and drained
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1
jalapeño, chopped (optional, for additional heat)
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2 tablespoons
olive oil
- For the toppings:
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2-3
radishes, sliced thinly
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1
avocado, cubed
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2 tablespoons
Sour cream or vegan yogurt
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1 bunch
cilantro, for garnish
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Tortillas
Directions
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Cut the jackfruit into thin slices. Squeeze out as much water as you can from the jackfruit. I like putting it in the middle of a kitchen towel and wringing it out.
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Heat oil in a large skillet over medium heat. Add jackfruit, sugar and jalapeno and cook, stirring occasionally until fairly dry and caramelized, approximately 6-8 minutes. The jackfruit will deepen in color.
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Add Masala Mama Vindaloo Simmer Sauce, mix well and simmer uncovered over medium-low heat until the jackfruit is heated through and tender, about 5 minutes. Adjust salt to taste.
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Heat tortilla in a skillet, spoon some of the jackfruit carnitas on top. Garnish with avocado, radish, sour cream and cilantro.
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TIP: You can also use tortilla chips in place of the tortillas.
TIP: You can use any toppings for this taco. Pico de gallo, kachoombar, shredded cabbage, diced mango, all work well. If you have a roasted sweet potato, you can add that to the sauce as well.
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