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Jackfruit Tacos with Mango Salsa and Avocado Crema

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Ingredients

For the Jackfruit:

2 20oz. can jackfruit (in water or brine)

12 Tbls. oil

1 small onion, sliced or diced (your choice)

4 cloves garlic, minced

1 tsp. salt

1 Tbls. cumin

1 Tbls. chili powder

1 Tbls. smoked paprika

2 Tbls. sugar (or your sweetener of choice)

2 Tbls. chipotle pepper in adobo*

1 lime, juiced

1 C.  water

For the Mango Salsa:

1/2 C. diced mango

1/2 C. diced cherry tomatoes

1/2 C. diced red bell pepper

1/4 C. diced red onion

1 sm. jalapeno, diced

1 tsp. cumin

1/2 tsp. salt

1/2 lime, juiced (use zest as well)

1/4 C. chopped cilantro

For the Avocado Crema:

2 avocados

1 garlic clove

1/2 lime, juiced

1 tsp. apple cider vinegar

1 tsp. salt

1 tsp. cumin

1/4 C. roughly chopped cilantro

For Serving:

Jicama wraps or tortillas

Lime wedges

great with refried beans

Instructions

Prepare Jackfruit:  

Drain and rinse jackfruit well.  In food processor (you can also do this by hand) place half the jackfruit and pulse to chop up the jackfruit.  Do not over process!   Repeat, with remaining jackfruit and set aside.

In large saucepan, heat oil (if using, otherwise use a little water) and sauté onion and garlic (be sure not to burn garlic) until onion is soft. Add remaining jackfruit ingredients and stir to combine.  Cover and simmer 20-30 minutes.  Uncover and continue to simmer until any remaining liquid is gone.   Taste and adjust seasoning if needed.

Make the Salsa:

Combine salsa ingredients in bowl and stir to combine.  Set aside until ready to use.

Make the Avocado Crema:

Combine avocado crema ingredients in blender and blend until creamy.  Add more water if needed for desired consistency.   Taste and adjust seasoning if needed.

Assemble Tacos:

Fill jicama wrap (or tortilla) with a little jackfruit, salsa and avocado crema. Garnish with lime wedges, additional cilantro.

Serve with refried beans, if desired.

Notes

*I blend a can or two of chipotles in adobo in a blender, then fill ice cube tray with mixture and freeze.  Used one cube in this recipe.

I also sprinkled a little Tajin seasoning on the top to make the avocado crema prettier 🙂