Jackfruit Tacos and Tostadas

Well, I am late to the party with this taco recipe. jackfruit tacos have been gaining popularity for a while now. Now I see why. Tender, yet meaty jackfruit in brine taste a bit like artichokes or olives– not wholly unfamiliar, but unique at the same time. It absorbs flavors really well. Pair it with beans for protein, your favorite toppings like salsa and guacamole, and Taco Tuesday  will become your favorite day of the week.

Ingredients

Tacos
1 can of jackfruit in brine
1 small onion, diced
2 cloves garlic, minced
1 jalapeno pepper, minced (remove stems and seeds for less heat)
1 packet taco seasoning mix
1 cup water
1/2 cup cooked black beans, rinsed and drained

Queso
1/4 cup hemp seeds
3-4 tablespoons nut milk
2 cloves garlic, pressed
1/4  cup nutritional yeast
2 tablespoons fresh lemon juice

Guacamole
2 ripe avocados, mashed
1 garlic clove, pressed
juice of 1 lime
1 teaspoon minced jalapeno pepper

Pico de gallo
1 pint cherry tomatoes, diced
1/4 cup diced onion
juice of 2 limes
1 teaspoon minced jalapeno pepper
1/2 bunch cilantro, minced

Tortillas or tostada shells

Method

Make the queso:

1. Place the hemp seeds in a high speed blender and grind on high until they are powdery. Add the nut milk, nutritional yeast, garlic, and lemon juice.
2. Pulse to combine, and then place the queso in a bowl, cover it and let it rest on the counter top.

Make the pico de gallo:

1. Mix together the diced cherry tomatoes and onion, minced jalapeno and cilantro. Add the the lime juice.
2. Stir to combine, and then place the pico de gallo in a bowl, cover it and let it rest on the counter top.

Make the guacamole:

1. Smash the avocado, and then mix in the minced garlic and jalapeno. Add the lime juice
2. Stir to combine, and then place the guacamole in a bowl, place one of the avocado pits in the center of the bowl, and then cover the bowl and let it rest on the counter top.

Make the jackfruit taco “meat”:

1. Open the can of jackfruit, drain, and then shred the jackfruit with your hands and a fork. Discard any hard stems.
2. Saute the onions and garlic using the no oil saute method.
3. In a clean skillet, add 1/2 cup of water. Allow it to boil, and then add the packet of taco seasoning mix. Stir, and allow this mixture to cook for five minutes, adding more water, 1 tablespoon at a time, if needed.
4. Add the shredded jackfruit, and gently stir to combine it in the mixture.

Assemble:
Top each tortilla with 1/4 of the jackfruit, beans, guacamole, pico de gallo, and hemp queso.

Variation:
This recipe can also be used for tostadas, as pictured below.