Hands On Time
35 Mins
Total Time
35 Mins
Yield
Serves 6 (serving size: 2 tacos)
Photo: Caitlin Bensel, Styling: Blakeslee Giles, Audrey Davis

How to Make It

Step 1

Rinse jackfruit under cold running water; drain and pat dry with paper towels.

Step 2

Heat 2 tablespoons of the oil in a large skillet over medium-high. Add onion, jalapeño, and garlic; cook, stirring often, until tender and beginning to brown, about 7 minutes. Add jackfruit, and stir to break up fruit. Sprinkle with cumin, coriander, and smoked paprika; cook, stirring constantly, until fragrant, about 1 minute. Stir in orange juice, vegetable stock, and adobo sauce; cook, stirring occasionally, until most of liquid has evaporated, about 3 minutes. Transfer mixture to a bowl, and wipe skillet clean.

Step 3

Heat tortillas over a gas flame, if desired, and wrap in aluminum foil to keep warm. Heat 2 tablespoons of the oil in same skillet over medium-high. Spread half of jackfruit mixture (about 1 1/2 cups) in an even layer in skillet. Cook, without stirring, until lightly browned on bottom, about 2 minutes. Stir and cook until evenly browned and crisp in spots, 1 to 2 minutes. Divide mixture among 6 tortillas. Repeat with remaining oil and jackfruit mixture. Add desired toppings to tacos, and serve with lime wedges. 

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