These tangy and spicy jackfruit sliders or tacos will have your mouth watering.
We have had jackfruit tacos a few times. I really love the idea of substituting meat for jackfruit. The texture is similar to shredded pork and jackfruit absorbs flavor well. I had never worked with jackfruit before, but I decided to give it a try. Its take me a few tries to get this recipe just right. What I like is that you can make the jackfruit and the crema ahead of time and assemble right before serving. This is definitely a crowd pleaser, and unique since many people don't know how to work with jackfruit.
This recipe is vegan possible. You can substitute the yogurt in the crema for a coconut yogurt and use corn tacos (which generally don't have dairy). This recipe is also gluten-free possible as well, if served as tacos.
Chipotle Jackfruit Sliders/Tacos
(Serves 3-4)
Ingredients
Jackfruit filling:
3 Cans of Young Green Jackfruit in brine
1 Can Chipotle Peppers in Adobo Sauce
3 Large Tomatoes
1/2 Onion, thinly sliced
1 Tbsp. Tomato Paste
4-5 Garlic cloves, finely chopped
1 Tbsp. Ginger, finely grated
1/4 Cup Water
1/4 Tsp. Cumin Powder
Salt to Taste
Avocado Crema:
1/2 Avocado
1 Lime, juiced
1 Thai Green Chili
1 Garlic clove
1/4 Cup Cilantro
1 Tbsp. Yogurt (If vegan can use coconut yogurt)
3-4 Tbsp. Water
Salt to taste
Sliders/Tacos and Toppings:
14-16 Hawaiian sweet rolls or 16-18 small soft shell corn tortillas
1/4 Cup Purple Cabbage, shredded
1/4 Cup Cucumber, julienned
Sliced jalapeños (optional)
Directions
First, we need to prep the jackfruit. Drain the jackfruit in a colander. Squeeze the remaining brine from the jackfruit. Rinse in hot water.
I like to shred and remove the seeds from the jackfruit at this stage. I inspect each piece and shred the jackfruit with my fingers. You will see the large seeds and their pods. I like to squeeze the water out and begin shredding the jackfruit with my fingers. That helps release the pods. Remove the seeds and any extremely touch pieces. I start collecting the shredded jackfruit in a pot (which will be used to boil the jackfruit). Inspect the tougher parts and cut with a knife to get the shredded effect. Comb through and shred all the jackfruit pieces.
Add water to the shredded jackfruit and bring the pot to a boil. Let the jackfruit boil for 10 minutes. This helps soften the jackfruit and ensures that all of that briny taste is no longer in the jackfruit. Once the jackfruit has boiled, drain and let cool.
Meanwhile, prep the chipotle sauce. In a blender jar, add your tomatoes, 3 chipotle peppers with 3 tsp. of the Adobo sauce, and garlic. Blend well, there should be no chunks of tomato or chipotle peppers. Keep the sauce aside.
In a heavy bottom pot, sauté the thinly sliced onions and ginger on medium heat. Once the onions have browned, add the blended tomato and chipotle sauce.
Try and squeeze the water out of the boiled jackfruit. If it is too hot use a spoon or fork to squeeze the jackfruit on the colander.
Add the boiled jackfruit to the pot. Add the tomato paste, salt, and cumin powder. Mix well.
Taste for spice and salt. You can add more adobo sauce if you want more spice. Add water.
Lower the heat and cover the pot. Let the jackfruit simmer for 20 mins. This helps the jackfruit absorb the sauce and water.
After 20 minutes, check the jackfruit. Make sure it is not soupy or too watery. If you are going to serve this another day, I would leave a little liquid, so that the jackfruit stays moist.
To make the crema, place the ingredients in the blender and blend to a thick sauce. You can save the crema for the next day by placing in an air-tight container and covering the top with plastic wrap (to prevent oxidization).
To serve the sliders, toast the buns.
Add the warm jackfruit. Decorate with the purple cabbage and cucumbers. Top with crema. (add jalapenos at this point). Cover with the top bun. Serve immediately. Enjoy!
I hope you enjoy this favorite! Please like and share your experience in the comments section below. Follow me on Instagram & Facebook for more recipes!
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