Jackfruit Asada Street Tacos
Here in Southern California, it's all about the food. We're surrounded by great local restaurants and tons of farmers markets. We're lucky to live a place where fresh produce, great weather, and a melting pot of diversity has also attracted some amazing chefs- its a culinary adventure living out here. That being said, there is almost no better food I've ever eaten here than a traditional Mexican street taco. There's an art to the simple street taco: the meat has so much great flavor cooked into it you don't need much for toppings- a sprinkle of onions, cilantro, and a squeeze of lime. Avocado, cabbage (if you have it), and salsa are great additions, too. And tomorrow, street tacos will be in high demand...that and margaritas, of course- it's Cinco de Mayo! Since we've gone vegan, we eat a lot less (okay, no) traditional street tacos (you know- the whole meat thing), but we really love the traditional carne asada- grilled meat- flavor, so we've just started making our own. Turns out, a kitchen taco can be just as good as street taco. Who knew?! The jackfruit makes a great substitute for carne asada because of it's meat-like texture when shredded and ability to take on the flavor of whatever it's seasoned with. You can find jackfruit at your local Asian market or online. These babies whip up quick and are easy to make in bulk for Cinco de Mayo parties or for Taco Tuesdays any week of the year. Let's eat!
1 tablespoon coconut oil, for frying
1- 20 ounce can (10 ounces, drained) Jackfruit in brine or water (NOT syrup), seeds removed
1 orange, juiced (about 1/3 cup juice)
1 lime, juice (about 2-3 tablespoons juice)
2 cloves garlic, minced
2 tablespoons melted coconut oil
2 teaspoons soy sauce
1 teaspoon liquid smoke
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon red pepper flakes
1/2 teaspoons salt
1/4 teaspoon cayenne pepper
organic corn tortillas
1-2 avocados, pitted and thinly sliced
1/2 cup red onions, diced
1/4 cup cilantro, roughly chopped
lime slices, for garnish
In a medium cast-iron skillet, heat 1 tablespoon coconut oil. Place jackfruit into a mixing bowl and use two forks or your fingers to shred it. Add orange and lime juice, garlic, coconut oil, soy sauce, liquid smoke, cumin, smoked paprika, salt and cayenne pepper. Mix until jackfruit is well coated, then pour the whole mixture into the heated skillet. Cook over medium heat about 10-15 minutes, until juices thicken and reduce and jackfruit begins to slightly brown in pan.
While jackfruit cooks, prepare the avocados, red onions, cilantro, and lime. Heat a large flat skillet over medium heat and warm tortillas on the skillet until warm, flipping once.
When the jackfruit asada is ready, pile some into a (or double) warmed corn tortillas, then top with a few avocado slices, onions, cilantro, and a squeeze of lime. Enjoy! Makes 4-6 tacos.
Looking for more Cinco de Mayo inspired recipes? Check out our Caulifower Queso Cheeze, Baked Jalapeño Poppers with Cilantro Lime Mayo, and Mexican Chickpea Scramble!