Jackfruit Meatballs Tacos Recipes

JACKFRUIT TACOS

Steps:

• If the jackfruit is not already shredded, use a knife to roughly chop, or pulse a few times in a food processor.
• Add the olive oil to a medium skillet over medium-high heat. Stir in the jackfruit, chili powder and garlic salt and let cook 3 minutes. Stir in the salsa, then season with salt and pepper and turn the heat to low. Let cook for an additional 3 minutes. Serve on tortillas or taco shells with desired toppings.

JACKFRUIT VEGAN TACOS

Steps:

• Heat oil in a small saucepan over medium heat. Add jackfruit; cook and stir for 2 to 3 minutes. Add 1 tablespoon water and taco seasoning; stir until well combined, about 1 minute. Add additional water 1 tablespoon at a time as needed.
• Place a small amount of jackfruit in each taco shell; add 2 tablespoons salsa.

JACKFRUIT TACOS

Steps:

• In a large skillet, cook onions in 2 tablespoons oil over medium-low heat until tender and lightly browned, about 10 minutes. Add mushrooms; cook until liquid evaporates and mushrooms are tender, 8-10 minutes. , Meanwhile, in a blender, process chipotle peppers and next 6 ingredients with 4 tablespoons of water until smooth. Add jackfruit and sauce to onion mixture; cook, stirring occasionally, until sauce darkens in color and starts to caramelize onto jackfruit, about 15 minutes. Reduce heat to low; stir in pumpkin seeds and nutritional yeast. Cook 10 minutes. Serve jackfruit mixture in tortillas; add toppings as desired.

JACKFRUIT MEATBALLS TACOS

Steps:

• For the jackfruit: Combine all the ingredients (jackfruit + water + spices) in a saucepan and bring to a boil over medium high heat. about 6 minutes. Cook for another 6 to 7 minutes. Total 14 minutes.
• Cool slightly, drain and keep aside.
• For the Veggie Balls: Meanwhile, dry roast 1 cup of chickpea flour in a large skillet over medium low heat. Stir every 2 minutes. about 7 to 8 minutes. or dry roast over medium heat and stir every 30 seconds to avoid burning. 4 to 5 minutes. The flour should start to smell nutty and change color slightly. Keep aside.
• Using a fork or a food processor shred the boiled and drained jackfruit. Add the spices, ginger, garlic, oil and mix well. Add 3/4 cup chickpea flour and mix well. Add a tbsp flour at a time until the mixture starts to come together, not too sticky, but also not dry. Oil your hands and Shape the mixture by pressing lightly into 1 inch balls.
• To pan fry, add 1 to 2 tsp oil in a skillet and heat over medium high heat. When hot, add the jackfruit balls and pan fry for 1-2 minutes on all sides. (total 6 to 7 minutes).
• To Bake: Preheat the oven to 410 degrees F / 210ºc. Place the shaped balls on parchment lined baking sheet. Brush oil on top. Bake for 16 to 18 minutes.
• I like these balls pan-fried. Serve with marinara and vegan mozzarella in sub sandwich or tacos or over pasta.

JACKFRUIT TACOS

Steps:

• In a large saute pan heat 2 tablespoons olive oil over medium high heat.
• Add the jackfruit, garlic and onion. Use the back of a wooden spoon to break apart the jackfruit.
• Cook, stirring constantly until the onions start to break down, about 5 minutes.
• Next add the chili powder, cumin and cayenne. Reduce heat to medium low. Stir to coat and add 1/2 cup of water to the pan. Cover and allow to cook for 8-10 minutes stirring occasionally being sure to break up the jackfruit.
• Season with salt and pepper. To serve, build tacos by filling tortillas with jackfruit and top with your favorite garnishes.

HARISSA JACKFRUIT BALLS

Steps:

• Using a fork, roughly mash up the cooked potato
• preheat oven to 350 degrees
• Peel and chop the onion, garlic and ginger as finely as possible so large chunks are not floating around the balls.
• Add oil to a large pan and add in the onions, ginger, and garlic and saute over medium heat for 10 minutes, stirring often.
• Drain and squeeze out as much liquid as you can from the jackfruit, then add it to the pan with the onions, etc.
• Add the mashed potato, harissa, and cilantro and saute a couple of minutes so well incorporated.
• Season with salt and pepper and remove pan from heat and let cool for a few minutes.
• When mixture can be handled, gather up a tablespoon or two and shape it into a ball. Repeat until all the mixture is used up.
• Place he jackfruit balls on a baking sheet, spray them lightly with cooking spray and place in the preheated oven for 25 minutes.
• Serve with sweet chili sauce or mango chutney.

VEGAN JACKFRUIT TACOS

Steps:

• Drain the jackfruit tins and set aside. If you prefer eating your jackfruit without the core, cut away the harder pointy end of the jackfruit pieces - I leave mine on so I get more jackfruit to eat!
• Heat up the oil in a medium pan and sauté the red onion until it becomes clear and lightly brown (10 - 15 minutes). Then add the garlic and fry for another 2 - 3 minutes.
• Mix in the cumin, paprika, coriander, cinnamon, cloves and chilli powder and fry for another minute. Then mix in the tomato paste and the BBQ sauce.
• In a separate bowl, mix together the jackfruit, soy sauce, liquid smoke and apple cider vinegar until the jackfruit is evenly covered with all of the ingredients.
• Add the jackfruit mixture to the pan, season with pepper and simmer for another 15 minutes. While it is simmering, use two forks to separate most of the strands of the jackfruit.
• After 15 minutes, remove the pan from the heat and allow the jackfruit to cool before assembling your tacos.
• Mix together the diced tomatoes and white onion. Season with lime juice, salt and pepper and set aside.
• Once the jackfruit has cooled, spoon it into the prepared tacos (I use soft tortilla wraps, put them over my oven's wire tray in a taco shape and bake for 5 minutes on 180°C or 350 F). Add your lettuce, prepared salsa, avocado and other toppings and enjoy!

VEGAN JACKFRUIT TACOS

Steps:

• In a large skillet over medium heat, add oil, onion and garlic to pan. Cook until fragrant, stirring occasionally, about 4-5 minutes.
• Serve jackfruit as you would for tacos, using your favorite shells and adding your favorite toppings. Enjoy!

JACKFRUIT TACOS

Steps:

• Tip the jackfruit into a sieve or colander to drain the excess water and pat the pieces down with a clean kitchen towel to dry them off | Cut into 1/4-inch strips and put to one side
• Peel and slice the onion and garlic very thinly | Warm the vegetable oil in the frying pan | Add the onion and garlic to the pan and stir with a wooden spoon until soft and translucent | Add the jackfruit, maple syrup, vegetable stock, and Tabasco sauce | Cut 1 of the limes in half and squeeze in the juice of one half, catching any seeds in your other hand | Stir until the jackfruit is well covered
• Put the lid on the pan, turn down the heat, and let it simmer for 7-10 minutes, stirring occasionally, until the liquid has been absorbed into the jackfruit | Take the lid off the pan and sprinkle in all the spices and the salt | Stir until the jackfruit pieces are well covered and taking on the color of the spices | Transfer the jackfruit pieces to a serving dish
• Slice the remaining limes into wedges and remove the leaves from the cilantro by running your thumb and forefinger from the top to the base of the stems (the leaves should easily come away), saving the stems for another recipe | Serve the taco shells, jackfruit, guacamole, salsa, lime wedges, and cilantro leaves on individual plates and let everyone build their own tacos