Jackfruit Jerk Tacos

By Lindsay Nixon of Happy Herbivore

These flavorful Jamaican jerk jackfruit tacos are easy and quick for a busy weeknight dinner. 

Everytime I go to Trader Joe's, I buy a can of jackfruit---I can't help it! I still get excited every time I see it on the shelf. To me, that lowly can of jackfruit signifies that plant-based eating hasn't just arrived--it's mainstream and still growing in popularity. 

What I love about jackfruit: It is a meat alternative that just about anyone can eat! It's naturally soy-free and gluten-free (two food allergens that are present in almost any other "faux meat" products). Jackfruit is also suitable for most dietary lifestyles, including paleo (the exception being strict keto). This means you can comfortably serve a jackfruit-based meal to a mixed group of guests without worry.

Jackfruit is also lower in calories, sodium, and fat compared to other meat alternatives, and considerably less processed.

The only drawback was that jackfruit didn't seem very versatile to me. If you're unfamiliar with jackfruit, it has a very stringy texture best described as a "pulled pork" consistency. On that note, as a substitute for pulled pork, jackfruit is terrific. Simply simmer or slow cook it in your favorite barbecue sauce for hours (jackfruit is aggressively bland and must "marinate" with sauces for a long time to have any sort of flavor) and serve it on a toasted bun. Your family might not even notice the difference! 

Yet, what other foods or meals have that consistency? 

During the pandemic, I decided to find more uses for jackfruit, especially as I struggled to find our usual dinner staples: beans, lentils, and tofu. Three fabulous new uses emerged: jackfruit "crab" cakes, jackfruit "chicken" salad, and these jamaician jerk jackfruit tacos! 

Since jackfruit is aggressively "bland", I find I need a lot of sauce (or a heavy hand with seasonings) to keep the final dish flavorful. Here, I'm using a bold and flavorful marinade (that the jackfruit is later cooked in) to make sure the tacos are bursting with flavor. 

The addition of tropical fruit (pineapple is also a good choice) also brings in a touch of brightness. You can also serve this jackfruit with rice and black beans (or pigeon peas). 

JACKFRUIT JERK TACOS

Serves 2

INGREDIENTS - MARINADE

• 1 lime, juice

• 1 tbsp low-sodium soy sauce

• 1-2 tsp pure maple syrup (or 1-3 tbsp coconut sugar)

• 1 1/2 tsp tomato paste (or 1 tbsp ketchup)

• 1/2 tsp dried thyme

• 1/2 tsp garlic powder

• 1/4 tsp ground ginger

• 1/4 tsp ground cinnamon

• dash ground allspice or cloves

• few drops hot sauce (optional)

1. Whisk all ingredients together, double if desired. 

 Note: For a tangy flavor, add 1-3 tsp apple cider vinegar. For a smoky flavor, add 1-2 drops of liquid smoke. If you have premade Jamaician jerk seasoning (not a rub), you can substitute 1-2 tbsp for the spices listed above.

INGREDIENTS - TACOS 

• 1 20-oz can jackfruit, drain and rinse 

• shredded lettuce 

• 1 mango (or mango salsa), dice 

• corn tortillas 

• guacamole (or avocado)

• diced tomato 

• red onion, dice (optional)

1. Slice the "core" off each jackfruit segment (discard cores)

2. Mash or pull remaining segments into stringy shreds. 

3. In a bag or container, toss jackfruit with marinade. 

4. Marinate overnight (minimum 1 hour).

5. Transfer jackfruit with marinade to skillet or slow cooker. 

6. Add 1-2 cups of water. 

7. Stovetop: Simmer, partially covered, 20-30 minutes, or until liquid evaporates. Alternatively, slow cook on low for 1-3 hours. 

8. For a crispy texture, transfer to an oven-safe dish, cover with foil, and bake 20 minutes at 200F.

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