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Jackfruit Tacos With Dips Recipe

Jackfruit Tacos With Dips
How to make Jackfruit Tacos With Dips

Soft shell tacos made with tortilla wraps and filled with salsa and jackfruit filling - this taco recipe is a crowd pleaser! Top it with some extra cheese, lemon and fresh coriander leaves to add an extra zing. Serve it with a creamy tartar dip and enjoy!

  • Total Cook Time 55 mins
  • Prep Time 30 mins
  • Cook Time 25 mins
  • Recipe Servings2
  • Easy

Ingredients of Jackfruit Tacos With Dips

  • 1/2 cup Masa harina
  • 1/4 tsp Salt
  • 2 tbsp Vegetable oil
  • 1 cup Hot water (more, as needed)
  • Flour (as required, for kneading)
  • 10 pods Jackfruit meat
  • 1 Medium onion (sliced)
  • 7-8 pods Garlic (finely chopped)
  • 1/4 tsp Red chilli powder
  • 1 1/2 tsp Lemon juice
  • to taste Salt
  • 3 tbsp Olive oil
  • 100 gms Cheese nacho
  • 2 Tomatoes (diced)
  • 1/2 Onion (finely chopped)
  • 1/4 bunch Coriander leaves
  • 1 inch Ground cumin
  • to taste Ground black pepper
  • 1/2 cup Vegan mayo
  • 3 tbsp Pickled onions
  • 1 tbsp Dill (chopped)

How to Make Jackfruit Tacos With Dips

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1.
For corn tortillas method: Combine the masa and salt in a bowl; stir in the oil. Slowly add water and combine till a dough is formed.
2.
Turn the dough onto a lightly floured surface, and knead until it is smooth and elastic- for a minute or two. Wrap in plastic, and let it rest at room temperature for at least 30 minutes.
3.
Divide the dough into 14-16 pieces and lightly flour them. Put them between 2 sheets of plastic wrap and press them in a tortilla press or roll them out using a rolling pin.
4.
Begin to cook the tortillas as you finish pressing or rolling them.
5.
Put a large skillet, preferably cast iron, over medium-high heat for 4-5 minutes. Cook the tortillas, until brown spots appear on the bottom. Flip the tortilla, and do the same on the other side.
6.
Wrap the cooked tortillas in a towel to keep them warm.
7.
For jackfruit filling: Put some olive oil in the pan, add finely chopped garlic and saute. Add sliced onions and cook till they soften.
8.
Add your roughly chopped jackfruit meat. Add red chili powder, lemon juice, and salt/ pepper to taste.
9.
Cook the mixture till your desired texture of jackfruit. Now transfer your content into a bowl with nacho cheese spread, mix well.
10.
For pico de gallo: Add your diced tomatoes with finely chopped onions to a bowl.
11.
Add minced garlic, chopped coriander leaves, lemon juice, ground cumin, salt & pepper to taste. Mix everything together.
12.
For tartar dip method: Mix together vegan mayo, pickled onions, lemon juice, and dill in a small bowl.
13.
Stir until creamy then serve or store in the refrigerator for later.
14.
For plating: Place the tortilla on a platter of your choice. Fill it with half a spoonful of pico de gallo in the center.
15.
Add in a generous amount of jackfruit filling over the salsa. Top it with some more salsa and freshly chopped coriander leaves.
16.
Place some wedges of lemons for an extra zing. Lastly, add dollops of nacho cheese sauce to your colorful soft shell tacos.

Key Ingredients: Salt, Vegetable oil, Hot water (more, as needed), Flour (as required, for kneading), Jackfruit meat, Medium onion (sliced), Garlic (finely chopped), Red chilli powder, Lemon juice, Salt, Olive oil, Cheese nacho, Tomatoes (diced), Onion (finely chopped), Coriander leaves, Ground cumin, Ground black pepper, Vegan mayo, Pickled onions, Dill (chopped)

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