Melissa's Chefs
Pulled Jackfruit and Kiwano Salsa Green Taco (Vegan, GF recipe)
Category
Entree
Servings
8 servings
Prep Time
1 hour
Cook Time
1 hour
Author:
Melissa's Chefs
Tacos for plant lovers (so good they might just bring meat lovers to the plant-based side!). This beauty of a vegan dish is packed with nutritious ingredients and uses jackfruit in a smoky chipotle sauce to create a “pulled pork style” topping. Topped with refreshing Kiwano salsa, and creamy guacamole these tacos are incredibly tasty.
You can use bought tortillas but when you do have time try out making your own Green Corn Tortillas – homemade makes all the difference!
Ingredients
-
2 cups instant corn masa flour
-
bunch of spinach (or 3 cups of baby spinach)
-
1 1/2 cup of water
-
1 can Jackfruit or 400g of Jackfruit Pods
-
1/2 onion, chopped
-
1 garlic clove, chopped
-
2 tbs tomato paste
-
1-2 Chipotle peppers in abobo sauce, smashed
-
1 cup vegetable stock
-
1 tbs coconut sugar
-
Salt
-
Pulp of one Kiwano
-
1 ripe mango, peeled, pitted, chopped
-
1/2 small red onion, chopped
-
Lime juice
-
Salt
-
Guacamole
-
Chile sauce
-
Fresh cilantro leaves
-
Lime wedges
For Corn Tortillas (makes 8)
For Pulled Jackfruit
For Kiwano Salsa
To Serve
Directions
For the Tortillas
Put the spinach leaves in the pan with 1 1/2 cup of boiling water, and allow them to boil for about 30 seconds until you see a bright green colour. Chill it slightly, then blend blanched spinach with remaining liquid in a high-speed blender.
Place corn masa flour in a bowl and add 1 1/4 cup of spinach liquid (room temperature). Mix thoroughly for a few minutes until the dough forms a firm ball. If the mix is too dry, add 1/4 cup more liquid. Divide dough into 8 equal balls and cover with a damp tea towel.
Press each piece of the dough in a Tortilla. Press if you have this device. If not, flatten dough ball in hands and place between two sheets of baking paper, then roll using a rolling pin.
Cook tortillas on preheated un-greased cast iron pan for 30 seconds, then turn and continue cooking another 45 seconds. Turn once more for 20 seconds, the tortilla should puff lightly. Take care not to overcook or they will be dry and will crack. Place the warm tortillas on top of each other in the deep ceramic pot and cover with a damp tea towel while cooking the remaining tortillas.
For the Pulled Jackfruit
Rinse and drain jackfruit. Cut into bite-size pieces. Heat a skillet over medium heat. Add 1 tbsp of cooking oil, chopped onion and garlic. Cook until soft. Then add slightly seasoned jackfruit. Toss to coat and cook for about 5 minutes or until golden brown.
Add tomato paste, Chipotle peppers in adobo sauce, sugar and a cup of hot vegetable stock. Stir, close with a lid and reduce heat to low-medium and cook for about 40 minutes or until jackfruit is soft and tender.
Add more water if the mix is starting to get too dry. In the end of cooking, open the lid and cook little bit more to reduce the liquid. Add more salt, coconut sugar or chipotle peppers to taste.
For Kiwano Salsa
Combine in a mixing bowl chopped mango, Kiwano pulp and chopped red onion. Season with salt and lime juice and toss gently together.
Assemble each taco with pulled jackfruit, Kiwano salsa, guacamole, and coriander leaves. Serve immediately with lime wedges and chilli sauce. Enjoy!
Filed in:
Cilantro,
Entree,
Gluten Free,
Guacamole Kit,
Jackfruit,
Kiwano,
Kiwano Horned Melon,
Organic Limes,
Organic Mango,
Organic Spinach,
Organic Yellow Onion,
Peeled Garlic,
Red Onions,
Taco,
Vegan
