Marinated Jackfruit Tacos

Josh and I start every weekend off with a bit of meal planning and catching up on last week’s news. Since moving out to San Diego I have been trying to improve and expand on my cooking skills, so we’ve been playing around with all types of ways of cooking and expanding our repertoire of recipes.. We discovered jackfruit about a six months ago and found that it’s a perfect taco filling. If you aren’t familiar with jackfruit its pretty much just a giant pod vegetable that is loaded with everything you need it in. Trader Joe’s sells it in their canned section, which is where we tend to buy it. You can also find whole jackfruit in a lot of super markets, but they are HUGE so it can be hard to find ways to use it all. Jackfruit is a great meat substitute that isn’t soy based, so its great for vegetarians and vegans.

These tacos are super simple to make. I had a bunch of lemons and limes that were starting to go bad, so I decided to make a marinade for the jackfruit. I juiced four lemons and two limes, one cup of brown sugar, 1/2 cup of champagne vinegar, and 1/4 cup of soy sauce. For spices I used two tablespoons of each chili powder, cumin, cayenne, black pepper and one tablespoon of garlic powder. Stir it all together so the brown sugar starts to dissolve and toss in the jackfruit. Since I used a canned jackfruit, I went ahead and included the brine from the can. Stick in the fridge for 6 to 24 hours. Once the jackfruit is marinated dump the marinated and jackfruit in a medium sauce pan over medium-high heat. Once the liquid starts to boil reduce to medium-low heat and cook until the liquid has evaporated, it will take about 45 minutes. It’s a simple as that!! I paired these tacos with guacamole, cheddar cheese and limes.

JACKFRUIT TACOS

4 lemons, juiced
2 limes, juiced
1 cup brown sugar
1/2 cup champagne vinegar
1/4 cup soy sauce
2 tablespoons chili powder
2 tablespoons cumin
2 tablespoons cayenne
2 tablespoons black pepper
1 tablespoon garlic powder
1 20-oz can jackfruit

6 corn tortillas, toasted
Guacamole
Cheddar Cheese
Limes

1. Combine all ingredients in a medium bowl with fitted lid, mix until the brown sugar is dissolved. Refrigerate for 6 to 24 hours.
2. In a medium sauce pan include the liquid and jackfruit over medium-high heat until boiling. Reduce to medium-low heat and cook for 45 minutes or until all the liquid has evaporated.
3. Assemble tacos to your desired perfection.