Say hello to Jackfruit! This amazing ingredient can look and tastes exactly like pulled pork. Jackfruit became a go-to in the plant-based lifestyle a few years ago and is now loved by carnivores as well as vegetarian. You can even find delicious Jackfruit tacos at la Bodega Tapas in Regina! We can’t wait for you to try this recipe and discover this secret ingredient. The BBQ jackfruit is cooked in adobo spice and coated with a delicious home made maple BBQ sauce. The tacos are topped with red cabbage, cilantro, radishes and fresh lime.
Recommended Wine Pairing
STERLING VINTNER’S PINOT NOIR
Deep ruby colour; red cherry, earthy and vanilla aromas; light to medium bodied, dry; raspberry and cherry flavours with a nice touch of spice on the finish
Price (SLGA): $14.62
PELEE ISLAND GEWURZTRAMINERPale straw/yellow colour; floral, ripe peach, honey and lychee fruit aromas; off-dry, light to medium bodied, softly structured with balanced acidity, flavours of honeysuckle, rose water, pear, citrus and lychee; hints of spice on the finish.
Price (SLGA): $12.99
Note: We cannot guarantee any dish is allergen free.
Eating seasonal vegetables, ideally local if possible, is not only an important environmental strategy, but also has many health benefits. Vegetables grown in season, have higher soluble vitamins and flavonoids (those disease fighting powerhouses).
Cooking with Kids
Cooking for kids?
Go easy on the adobo spice blend and the fresh cilantro as kids may not like it’s spicy flavour.
Making this recipe with kids?
Ask the child to help by completing step 6:
- Garnish & Serve
Prepare the jackfruit: Separate the “meat” of the jackfruit from the seeds and core. The core is more dense and white than the “meat”. Cut the core and, with your fingers, remove the seeds of the jackfruit.
Cook the onion: Add the oil (1/4 tbs, 1/2 tbs) to a pan and heat on medium high. Cook the onion for about 5 minutes until tender.
Cook the jackfruit: Add the adobo spice and cook for about 30 seconds to develop the flavours. Add the jackfruit and water (1/2 cup, 1 cup). Cover the pan with it’s lid, reduce the heat to medium low and cook for about 20 minutes. Keep an eye on the water to ensure the pan is never completely dry.
Prepare the toppings: Wash and rinse all produce. Cut the radishes in 1/4 cm slices. Cut the lime in wedges and roughly chop the cilantro in about 1 cm pieces.
Finish the filling and warm up the taco shells: Remove the lid from the pan. If there is any water left in the pan, increase to heat to medium high and let most of the water evaporate. Ensure to stir regularly when the heat is higher. Once the water is evapolated, use a fork and press on each piece of jackfruit. The fruit will separate in many small segment that look like pulled pork. Add the maple BBQ sauce to the jackfruit and combine. Place the taco shells in the oven and heat them up for about 1 minute.
Assemble and Serve: In each taco shells, place the roasted BBQ jackfruit and radish slices, red cabbage. Top with cilantro. Serve with lime wedges. Each portion includes 5 tacos.