Recipe by Chef Tom Fraker
Jackfruit Crispy Tacos
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Category
Entree
Servings
2-3
Prep Time
10 minutes
Cook Time
15 minutes
Author:
Chef Tom Fraker
Ingredients
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Canola Oil for Frying
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6 (6-inch) Corn Tortillas
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1 ripe Lime, zested
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2 teaspoons Ground Cumin
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1 tablespoon Chili Powder
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1/2 teaspoon Granulated Garlic
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1/4 teaspoon Chipotle Powder
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1/4 teaspoon Onion Powder
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1/2 teaspoon Dried Mexican Oregano
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1/2 teaspoon Smoked Paprika
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1/2 teaspoon Kosher Salt
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1/8 teaspoon Freshly Ground Pepper
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2 packages Melissa’s Fresh Jackfruit Pods, thinly sliced, or 1 lb. of Fresh Jackfruit pods
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2 tablespoons Extra Virgin Olive Oil
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1/4 cup Tomato Sauce
Directions
Heat the canola oil to 350ºF and fry the tortillas, folding them to form taco shells. Drain on paper towels and set aside.
In a mixing bowl, combine the lime zest and the next 9 ingredients. Toss in the jackfruit and set aside.
In a sauté pan, heat the olive oil. Add the jackfruit and sauté, stirring constantly, for 2 minutes. Add the tomato sauce and sauté for 5 minutes, stirring often.
Fill the taco shells with the jackfruit filling and add your favorite additions (cheese, cilantro, onion, salsa, lime juice, etc.).
