Chipotle-Braised Jackfruit Tacos with Slaw and Cilantro Crema

Braised in a sweet-smoky chipotle tomato sauce, this tender shredded jackfruit subs in seamlessly for pork or chicken in these vibrant tacos. A refreshing radish slaw lends a bright crunch while a smooth cilantro crema adds a rich finish. (Photo source: Jared Kent)

| Yield: 8-10 tacos | Time: 45 minutes |

Ingredients

Braised Jackfruit

3 tablespoons vegetable oil

1 white onion, thinly sliced

1 10-ounce can of jackfruit in brine, drained and rinsed

4 cloves garlic, thinly sliced

3 chipotle peppers in adobo sauce, finely diced + 1 tablespoon adobo sauce

2 tablespoons red wine vinegar

1 teaspoon ground cumin

2 tablespoons tomato paste

4 cups vegetable stock or water

salt and pepper to taste

Radish slaw

1 ½ teaspoons sugar

½ teaspoon paprika

zest and juice of 2 limes

1 small red onion, thinly sliced

6 radishes, cut into thin strips

½ bunch of cilantro, roughly chopped, stems included

salt and pepper to taste

Cilantro crema

½ bunch of cilantro, whole

½ cup dairy-free yogurt

1 tablespoon almond or coconut milk

zest and juice of 1 lime

salt and pepper to taste

For serving

8-10 6-inch corn tortillas, warmed on the stove or in the microwave

Preparation

For the braised jackfruit

Heat the oil over medium-high heat in a large pan. Add the jackfruit, onions, and garlic and cook for 3-4 minutes, stirring occasionally, until the jackfruit and onions are slightly browned.

Add the chipotle peppers and sauce, vinegar, cumin, and tomato paste to the pot and cook 2-3 more minutes, allowing the tomato paste to caramelize.

Add the vegetable stock to the pan and bring to a rolling boil. Reduce the heat to a simmer and cook for 25-30 minutes, uncovered, until the jackfruit starts to fall apart, and the liquid reduces about two-thirds of the way.

Use a pair of tongs to shred the jackfruit. Season the shredded jackfruit to taste with salt and pepper and keep warm until ready to serve.

For the slaw

In a medium bowl, whisk together the sugar, paprika, and lime. Whisk until the sugar is fully dissolved. Add the onion, radish, and cilantro into the bowl and mix together. Season the slaw to taste with salt and pepper and keep chilled until ready to serve.

For the cilantro crema

Combine all ingredients in a blender or food processor and blend until smooth. If needed t, add a little more milk to get a smooth puree. Season to taste with salt and pepper and set aside until ready to serve.

For serving

Stuff the warmed tortillas with the shredded jackfruit, top with the slaw and cilantro crema as desired.

Zero-waste tips

• Save any extra crema to use on salads, wraps, and sandwiches.

• Use the extra chipotles in adobo to whip up a delicious chili.