It’s still International week in Vegan MoFo, and I’m popping today’s post under the favourite cuisine theme, although it could probably fit under holiday destination as well as I would certainly love to go to Mexico some day. Yep, I’m using one post to cover two days, ha! I have a few favourite cuisines, but Mexican is definitely up there and I have a particular fondness for tacos.
I was a little late to the party with the savoury jackfruit thing (or even knowing what jackfruit was?!). It started popping up everywhere quite some time ago but I didn’t really have a crack at it until more recently. What was I doing? Think of all the delicious tacos I could have been eating! They are such great warm weather food – just looking at them makes me want to sit outside with a plate full of tacos and a cold beer.
As we make our way towards summer, you’ll know where to find me…
Jackfruit Tacos with Charred Corn, Cabbage and Lime Creme
(makes about 10 tacos)
1 Tbsp oil
1 medium brown onion, cut into thin moons
2 x 560g cans young jackfruit in brine (NOT syrup)
1 tsp ground cumin
2 tsp smoked paprika
1 tsp dried oregano
1 tsp ground coriander
1/2 – 1tsp ancho chile powder
1 1/2 cups veg stock
2 Tbsp tomato paste
2 tsp liquid smoke
1 Tbsp veg worcestershire sauce
1/3 cup raw cashews, soaked
1/3 cup soy milk
2 Tbsp fresh lime juice
1/2 tsp garlic powder
1/4 tsp salt
1 tsp pickled jalapenos (optional)
2 ears corn
2 cups finely sliced red cabbage
1 Tbsp fresh lime juice
1/2 tsp salt
Pickled red onions
Start by heating oil in a large pan over medium heat and sauteeing onion until softened. While this is happening, drain your jackfruit and remove any seeds. Slice the large chunks into smaller ones, cutting through the harder core. Some people like to discard the hard bits, but honestly with a bit of cooking they are absolutely fine so why waste that extra taco filling? Add spices and jackfruit and cook a further 2 minutes.
Whisk together stock, tomato paste, liquid smoke and worcestershire sauce and pour over jackfruit. Bring to a boil, then turn down to a simmer for approx 20-25 mins, stirring occasionally, until all liquid is absorbed and fruit is tender and comes apart easily. Use two forks or spatula to tear the jackfruit apart. It’s good to use immediately, but as a side note, I find it recooks really well too.
Meanwhile, grill your corn. You can do this on a grill or barbecue, however I did it quickly over the stove flame. Using metal tongs, hold the corn in the flame until it begins to blacken, turning to cook all sides. Careful as it tends to pop! Allow to cool, then cut kernels off the cob and place in a bowl. Add cabbage, lime juice and salt and mix to combine.
To make the lime creme, place all ingredients in a blender and blend until smooth. If it’s too thick for your liking, add some water one tablespoon at a time.
Assemble tacos! Prepare your tortillas according to packet instructions. Put some jackfruit on each, top with corn/cabbage mix, drizzle over some lime creme and add any optional toppings. Delish!