Ever since I tried the amazing jackfruit nachos at Sage Bistro I’ve been dying to try my hand at cooking other jackfruit recipes at home. I finally found some canned jackfruit at a local indian market. I’m not really sure if restaurants use canned jackfruit or fresh but I plan on asking next time I eat at Sage. For now, I figured canned would be ok for experimenting with some new recipes. If you can’t find an indian market nearby, you can purchase canned jackfruit on Amazon.
I wasn’t really sure what to expect when I opened the can but was happy to see that the jackfruit cam in large chunks which would be easy to shred. You can see there are these little seeds throughout the meat and I wasn’t really sure if I should remove those or not. Also, there seemed to be a core to the jackfruit chunks which was firmer so I cut those off.
I decided my first experiment with this new ingredient would be jackfruit tacos, using the jackfruit similar to how it was used on the nachos that were so impressive. Using two forks, I held the chunk still with one and pulled the other fork along the edge of the jackfruit chunk in order to create strands of the jackfruit meat which would create the shredded chicken-like texture for the tacos.
Everything after that was identical to the way I have always made taco meat, which is to start by sautéing onions, garlic and meat then adding spices with some liquid to simmer until the flavors meld.
The jackfruit tacos filling turned out wonderful! Even my husband agreed the texture was a lot like shredded chicken and the flavor was delicious as usual. I can’t wait to try using jackfruit in other recipes. Next on my list are pulled “pork” sandwiches and teriyaki style tacos so make sure and check back for those recipes.
You can also use crunchy taco shells!
Have you cooked with jackfruit before? Let me know what recipes you’ve tried in the comments.