Jackfruit Tacos with Grilled Pineapple
Jackfruit Tacos with Grilled Pineapple PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

Tofu? Yawn. Black beans? Meh. Meet the new vegan taco filling that cooks and shreds just like meat: jackfruit. You can buy this tangy tropical fruit fresh, frozen or canned at the grocery store. Jackfruit tacos with grilled pineapple just might become your new favorite Taco Tuesday staple.

RELATED: Crispy Baked Fish Tacos with Cabbage Slaw

Makes 4 servings (12 tacos)
Start to Finish: 1 hour 15 minutes

Ingredients

Filling

2 tablespoons extra-virgin olive oil

1 red onion, thinly sliced

1 red bell pepper, thinly sliced

3 garlic cloves, minced

1 pound shredded jackfruit (thawed if frozen, drained if canned)

1 teaspoon chile powder

1½ teaspoons cumin

1 teaspoon coriander

Salt and freshly ground black pepper

Tacos

6 pineapple rings

2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

12 flour tortillas

¾ cup crumbled queso fresco

¼ cup chopped fresh cilantro

Lime wedges, for serving

Directions

1. Make the Filling: In a large sauté pan, heat the olive oil over medium heat. Add the onion and pepper, and sauté until tender, 5 to 6 minutes. Add the garlic and cook until fragrant, 1 minute more.

2. Stir in the jackfruit and sauté for 1 to 2 minutes. Add the chile powder, cumin and coriander. Season the filling with salt and pepper.

3. Make the Tacos: Brush the pineapple rings generously on both sides with olive oil. Cook on a hot grill or grill pan until well charred, 3 to 4 minutes. Season with salt and pepper, and then cut each ring into 3 or 4 pieces.

4. Heat a large skillet over medium heat. Working in batches, place 2 or 3 tortillas in the pan and heat until lightly browned on each side, 1 minute per side. Repeat until all tortillas are toasted.

5. To serve, divide the jackfruit filling among the toasted tortillas. Top each taco with a few pieces of grilled pineapple, 1 to 2 teaspoons queso fresco and 1 teaspoon cilantro. Serve immediately with lime wedges.

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