Vindaloo Jackfruit Tacos

I grew up with a jackfruit tree in my garden! I am thrilled that it is now so popular here and so easily available. It’s super healthy and full of fiber, also known as the vegetarian’s ‘meat’, it absorbs the flavor of the sauce while retaining its lovely texture. I absolutely love making Jackfruit Vindaloo tacos, which apparently mimics pulled pork in texture and taste. A completely easy nutritious and delicious weeknight meal!

Prep time: 10 minutes 
Cook time: 15 minutes
Difficulty: Easy
Serves: 4

Ingredients

1 jar Masala Mama Vindaloo Simmer Sauce
20 oz canned jackfruit, rinsed and drained 
1 jalapeno, chopped (optional, for additional heat)
1 tsp sugar/maple syrup
2 tbsp olive oil

Toppings:

2-3 Radish, sliced thin
Avocado, cubed
Sour cream/Vegan yogurt, cilantro for garnish
Tortillas (Can use round tortilla chips also)

Directions

1. Cut the jackfruit into thin slices. Squeeze out as much water as you can from the jackfruit. I like putting it in the middle of a kitchen towel and wringing it out. 

2. Heat oil in a large skillet over medium heat. Add jackfruit, sugar and jalapeno and cook, stirring occasionally until fairly dry and caramelized, approximately 6-8 minutes. The jackfruit will deepen in color. 

3. Add Masala Mama Vindaloo Simmer Sauce*, mix well and simmer uncovered over medium-low heat until the jackfruit is heated through and tender, about 5 minutes. Adjust salt to taste. 

4. Heat tortilla in a skillet, spoon some of the jackfruit carnitas on top. Garnish with avocado, radish, sour cream and cilantro. 

*Use 2 tablespoons of stock or water to rinse out any remaining sauce in the jar and add.

Note: You can use any toppings for this taco. Pico de gallo, kachoombar, shredded cabbage, diced mango, all work well.  If you have a roasted sweet potato, you can add that to the sauce as well.