It’s taco time! These jackfruit tacos are perfect for a quick and easy weeknight / weekend dinner that will not disappoint. The jackfruit is packed full of spice with lovely hints of cacao and pulls apart to create a delicious shredded meat like texture. Serve with fillings of your choice and enjoy!
These Pulled Jackfruit Tacos are: Vegan. Gluten-Free (when gluten-free tacos are used) & Refined Sugar-Free
For the Jackfruit
2 x CHOC Chick cacao butter wafers
1X 400g tinned jackfruit in water, drained
1 tsp Garlic powder
½ tsp Onion granules
½ - 1 tbsp Chipotle chilli paste
1 tsp Ground cumin
1 tsp Smoked paprika
3 tbsp CHOC Chick Cacao Powder
¼ cup (60g) Tomato puree
2 tbsp Liquid smoke
3 tbsp Maple syrup
1 ½ cup (240ml) Vegetable stock
For the Tacos
6 x flour tortillas
¼ red cabbage, shredded
1 x red onion, sliced
12 cherry tomatoes, quartered
1 ripe avocado, diced
Place a large pan over a medium - high heat and add in the cacao butter.
Once the cacao butter has melted and is starting to sizzle, add the jackfruit and cook for a couple of minutes.
Stir in the garlic powder, onion granules, chipotle paste, cumin and smoked paprika. Stir together well, making sure all of the jackfruit is covered in the spices. Cook for a further couple of minutes, until nice and fragrant.
Next, add in the cacao powder, tomato puree, liquid smoke, and maple syrup, followed by the vegetable stock.
Bring to the boil, then reduce to simmer on a low heat for 25 - 30 minutes until the jackfruit is soft and tender.
Pull apart the jackfruit with a fork - so that it starts to resemble ‘pulled pork’.
Fill the tortillas with the chocolate chipotle jackfruit and top with toppings of your choice and serve.