Jackfruit Tacos

  • 2 (20 ounce) cans of young green jackfruit , in brine or water, not syrup
  • 2 tablespoons mild chile powder
  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • 1 teaspoon pepper
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • 1 large onion
  • 4 cloves garlic, minced
  • 12 ounces salsa verde
  • juice from one lime
  1. Drain and rinse the jackfruit thoroughly.
  2. With your hands, press the moisture out of each piece and add it to your crockpot.
  3. Add the Chile powder, cumin, oregano, pepper, paprika and cayenne to the jackfruit, coating each piece.
  4. Add the onion and garlic, then cover the seasoned jackfruit with the salsa verde, taking care to cover everything.
  5. Add the lime juice
  6. Turn the crockpot to low, and let it simmer for 6 to 8 hours.
  7. For cooking on the stovetop: Add the ingredients to a large pot, follow the same assembly directions. Bring to a boil, then simmer on low, covered, for at least one hour, preferable 2, stirring occasionally. If the mixture sticks, add a little more salsa verde or water. Some browned bits are fine. When finished, the jackfruit will have changed colors and be slightly moist and browned. I try to cook a fair amount of the liquid out, which gives it a meatier texture.
  8. Serve the Jackfruit in tortillas with additional salsa, a squeeze of limejuice and any other taco toppings you enjoy!