Jackfruit is simmered, then pan-fried with spices and coated in BBQ sauce. This pulled-pork-eque filling is then topped with a fresh mango and avocado salsa and a creamy chili lime sauce made with cashews. This bright and delicious dish makes a perfect summer meal.
- 2 cans young green jackfruit (in brine, not syrup!)
- 1/4 cup nutritional yeast
- 2 tbsp tamari
- 1 tbsp oil
- 1 1/2 tsp ground cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 - 3/4 cup BBQ sauce (make sure it is vegan and gf)
- 1 mango
- 1 avocado
- 1/3 cup red onion
- 2 tbsp lime juice
- pinch of salt and pepper
- 1 cup cashews, soaked*
- 1/2 cup water
- 1/4 cup lime juice
- 1/2 tsp vegan lactic acid, optional
- 1 1/2 tsp chili powder
- 3/4 tsp salt
- 1/2 cup cilantro, chopped
- 12 corn tortillas
- 1 cup shredded cabbage
- cilantro, for garnish
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First things first, you want to prepare your jackfruit. Rinse the jackfruit well, then you need to de-core it. You'll be able to tell what you need to cut out--the jackfruit is normally cut into triangles, and you will cut off one of the hard ends (kind of like how you would core a pineapple).
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Now, you have to de-seed the jackfruit. You only really want to get the big seeds out, don't worry about the little ones. I do this by squishing the jackfruit pieces in my fingers, they pop out pretty easily.
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Rinse the jackfruit well, again. Then place it in a medium-sized saucepan. Add the nutritional yeast and tamari then cover the jackfruit with water.
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Ober medium-high heat, bring the jackfruit to a boil. When it boils, turn the temperature down and let the jackfruit simmer for a minimum of 20 minutes. *This is a great time to make the salsa and lime sauce, recipes below!
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Drain the jackfruit and rinse very well (again)! Squeeze out as much moisture as you can.
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In a frying pan, heat the oil over medium-high heat. Once heated, add the jackfruit. Fry for 5 - 10 minutes, until the jackfruit starts to look like it's getting crispy in parts. Add the spices and coat the jackfruit well.
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Fry for another 5 - 10 minutes, just make sure not to burn the jackfruit.
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Turn the heat down to low. Add in 1/2 cup of the BBQ sauce and stir. Taste, and add the other 1/4 cup if desired. (I love BBQ sauce so I normally add lots!)
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Keep warm on low heat until ready to use.
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Dice your mango and avocado and finely dice the red onion.
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Toss the mango, avocado, and red onion with lime juice and season with salt and pepper.
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Combine the cashews, water, vegan lactic acid (if using), lime juice, chili powder, and salt in a blender. Blend until totally smooth and creamy!
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Mix in the cilantro. Add more if you want, because, cilantro - duh.
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Refrigerate until ready to use.
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Warm the tortillas in foil in the oven. I normally just preheat my oven to 350 and throw them in right away. When my oven has preheated, I turn it off and leave the tortillas in there until I am ready to use them (obviously don't let them cool, you want to use them in the next 15 minutes-ish). You can also warm them in the microwave, but I find they dry out faster and get crunchy when they cool.
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Put some jackfruit, salsa, red cabbage, and creamy chili lime sauce on a tortilla. Garnish with cilantro. Dig in!
*Soak the cashews preferable for 4 hours. However, if don't have soaked cashews and want to make this - fear not! Pour boiling water over the cashews and let them sit in the water for 15 minutes. Drain, rinse with cold water, and use. You might need to let the sauce sit in the fridge to cool off before serving, if you don't rinse the cashews with very cold water.
