Preparation time:
- 60mins
Specialty:
- Vegan
- Dairy-free
- Gluten-free
I had the best jackfruit taco in one of my favorite restaurants in San Francisco. It's impossible to re-create at home so I have decided to make my own version from scratch. The taco is a mix of different flavors and consistency perfectly balanced together. An amazing taco is a masterpiece. It's important to find out the right elements in the right quantities. I wanted the jackfruit to be tasty and creamy at the same time, not too spicy and have added some sweetness with a delicate peach chutney with some added crunchiness of the finely chipped red cabbage. For the avocado, it can either be sliced or mashed (I have included the mashed recipe in case you decide on going for that option).
Ingredients:
Corn Tortillas:
- 1.5 Cups of Organic Masa Harina
- Sea Salt
- Extra-virgin Olive Oil
- Boiling Water
Shredded Jackfruit:
- 200g Unseasoned Shredded Organic Young Jackfruit (for 2 people)
- 5-6 Cherry Tomatoes
- 2 Tablespoons of Extra-virgin Olive Oil
- 3 Tablespoons of Coconut Milk
- 3 Teaspoons Cumin Seeds
- 1/2 Teaspoon Cayenne Pepper
- 2 Teaspoons Sweet Curry
- Freshly Ground Black Pepper
- Sea Salt
Avocado Mash:
- 1 Avocado
- Extra-virgin Olive Oil
- Sea Salt
- Freshly Grounded Black Pepper (optional)
Peach Chutney:
- 3 White Nectarines or Peaches
- 1 Teaspoon of Raw Coconut Sugar
- Half Glass of Water
- Ginger (thumb-size piece)
- Half Lime
- 1 Teaspoon of Corn Starch
Extra Seasoning:
- 1/4 Red Cabbage
- Freshly Grounded Black Pepper
- Extra-virgin Olive Oil
- Sea Salt
- Fresh Mint
Instructions:
- This recipe consists of 4 different preparations that I have decided to divide in 4 different paragraphs to make the process easy to follow. Every preparation is easy and quick!
Corn Tortillas:
- Mix together masa harina and sea salt in a large bowl.
- Add extra-virgin olive oil and boiling water.
- Mix the dough together with a spoon until all the water gets absorbed and it's consistent.
- From the dough, start creating balls the size of a ping pong ball.
- Let them rest in the large bowl for 20 minutes covered by a kitchen towel or a plastic wrap.
- In order to flatten the dough, you can use a press or if you don't have it - like us - place the ball between 2 sheets of parchment paper and press down on the sides of a pan/casserole.
- Pre-heat a non-stick pan over medium-high heat and cook the tortillas for 1-2 minutes per each side until they become golden-ish/brown roasted.
Shredded Jackfruit:
- Chop the cherry tomatoes into quarters.
- Add the shredded jackfruit in a pan with 2 tablespoons of extra-virgin olive oil, the cherry tomatoes, sea salt, freshly ground black pepper, cayenne pepper and the cumin seeds. Stir for 5 minutes at medium heat.
- Add 3 tablespoons of coconut milk and the sweet curry. Adjust to taste with sea salt.
- Mix all together and stir for 5-6 minutes. The coconut milk will make the jackfruit super creamy!
- Let it rest for 5 minutes.
Avocado Mash:
- Scoop the avocado pulp and mash it in a bowl with sea salt, extra-virgin olive oil and black pepper (optional).
Peach Chutney:
- Dice the nectarines' pulp and pour it into a saucepan. Add half a glass of boiling water and a thumb-size of freshly grated ginger, 1 teaspoon of coconut sugar and the juice of half a lime.
- Cook at medium heat for 5-7 minutes.
- Melt a teaspoon of corn starch with a tablespoon of warm water. Mix it together to remove clumps.
- Add the white corn starch liquid to the saucepan and mix all together until the chutney becomes thicker and turn off the fire.
- Let it rest for a couple of minutes until it cools down.
Finely slice the red cabbage and season it with sea salt, extra-virgin olive oil and freshly ground black pepper.
Assemble all the ingredients: Add some shredded jackfruit on top of the tortillas. Add on top the avocado mash and some red cabbage. Season with the peach chutney and some chopped fresh mint.