If you want to transport yourself to a Caribbean island without the expensive airfare, I highly recommend making these jackfruit tacos. Canned jackfruit is shredded until it has the consistency of pulled pork (gasp!) and is then quickly cooked in a blend of Jamaican jerk spices. Don’t let the habanero pepper dissuade you from making this dish, as its citrusy, floral heat is well balanced by the juicy sweetness of mango and creaminess of avocado in the salsa. And a touch of liquid smoke adds a rich but subtle smokiness reminiscent of barbecue, making this the perfect dish to make for meat eaters, too.
INGREDIENTS
MANGO- AVOCADO SALSA
- 2 cups peeled and diced mango about 2 medium
- 1 medium ripe avocado diced
- 3/4 cup diced red onion
- 1/2 cup diced cucumber
- 3 tbsp fresh orange juice
- 3 tbsp fresh lime juice about 1 1/2 limes
- 1/2 cup loosely packed fresh cilantro ï¬nely chopped Kosher salt and freshly cracked black pepper
JACKFRUIT
- 20 ounces jackfruit brine or water (2 cans see Tip
- 2 tbsp grapeseed oil or other neutral cooking oil
- 6 scallions sliced, white and light- green parts only
- 4 garlic cloves minced
- 1 1/2 inch piece fresh ginger grated or minced
- 1 habanero or Scotch bonnet pepper seeded and minced (use only 1/2 pepper for less heat or substitute with a milder pepper such as serrano or jalapeño)
- 2 tbsp coconut sugar coconut nectar, or agave nectar
- 2 tbsp tomato paste
- 1/4 cup reduced- sodium tamari or soy sauce
- 3 tbsp fresh lime juice about 1 1/2 limes
- 1/2 tsp liquid smoke optional
Jamaican Jerk Seasoning
- 1 1/2 tsp onion powder
- 1 tsp sweet or hot paprika
- 1 tsp Freshly cracked black pepper
- 1 tsp dried thyme
- 1/2 tsp ground allspice
- 1/2 tsp ground cumin
- 1/4 tsp cayenne papper to taste (up to 1/2 tsp
- 1/4 tsp ground cinnamon
- 1/4 tsp freshly grated or ground nutmeg
FOR SERVING
- Vegan sour cream optional
- 12 Corn tortillas
INSTRUCTIONS
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Make the mango- avocado salsa: In a medium bowl, combine the mango, avocado, onion, cucumber, orange juice, lime juice, and cilantro and mix gently. Season to taste with salt and pepper. (Preparing the salsa in advance gives it some time to marinate and will deepen the flavor.)
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Prepare the jackfruit: Drain the canned jackfruit and lightly rinse under water, shaking off excess water. Use your ï¬ngers to remove any thick cores and pull the pieces apart so that it resembles shredded pork.
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Select the Sauté setting on the Instant Pot and, after a few minutes, add the oil. Once the display reads “HOT,” add the scallions and cook until browned, 1 to 2 minutes . Add the garlic, ginger, and chile pepper and cook for 1 minute , stirring frequently to prevent burning.
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Add all of the Jamaican jerk seasoning, stir to coat, and cook for 30 seconds , stirring constantly, until very fragrant. Select the Cancel setting.
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Add the shredded jackfruit, along with the coconut sugar, tomato paste, tamari, lime juice, and liquid smoke (if using). Stir well. Pour in 1/2  cup water and mix again.
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Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 4 minutes .
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Once the 4- minute timer has completed and beeps, allow a natural pressure release
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Open the pot and stir well. Transfer the jackfruit to a serving bowl.
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To serve: Heat the tortillas over an open flame (I place them directly on the burner of my gas stove) and use tongs to flip them after 30 to 45 seconds or when small brown spots appear, and cook for another 15 to 30 seconds . Stack them in a clean kitchen towel or in foil to keep them warm.
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Serve the jackfruit with the warmed corn tortillas, mango avocado salsa, and vegan sour cream (if using).
RECIPE NOTES
TIP: You can find canned jackfruit at Asian markets, specialty or natural foods stores, Trader Joe’s, or online. You want to buy the kind canned in water or brine, not syrup.
Source:- Cosorithis