Crispy Jackfruit Tacos with Chipotle Almonds

Santé Nuts - Crispy Jackfruit Tacos with Chipotle Almonds - Recipe

 

Transform jackfruit into crispy 'carnitas' for a delicious plant-based taco filling. This vegetarian and gluten-free recipe comes together in minutes, making it a perfect weeknight meal. Double the recipe and use leftovers for burritos, sandwiches, bowls, and salads! 

 

4 servings | Prep Time: 10 minutes | Cook Time: 15 minutes

Crispy Jackfruit 'Carnitas'

  • 20oz can jackfruit, drained
  • 1 medium shallot, diced
  • 3-4 garlic cloves, diced
  • 2 tbs olive oil
  • 1 tbs low-sodium tamari
  • 1 tsp chili powder
  • 1 tsp paprika
  • ½ tsp brown sugar

Tacos

  • Corn tortillas
  • Cilantro, roughly chopped
  • Radish, thinly sliced
  • Black beans
  • Lime
  • Cotija, crumbled
  • ½ cup Santé Chipotle Almonds, chopped

 

Directions

  1. Squeeze excess moisture out of jackfruit and let drain in a colander. Slice each piece thinly, including the core. Set aside.
  2. Heat 1 tbs oil in a heavy bottom skillet over medium heat. Sauté shallot and garlic until lightly browned and fragrant, about 4-5 minutes.  
  3. Add jackfruit and tamari, stirring to coat all ingredients. Lower heat and cook for 3-5 minutes, occasionally scraping the bottom of the pan. 
  4. After most of the moisture has cooked out, add remaining oil, spices, and brown sugar. Increase heat and stir-fry the mixture until crispy and lightly charred, about 2-3 minutes. 
  5. Serve with warm corn tortillas and top with Santé Chipotle Almonds for an added crunch! 

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