Meatless Monday: Tamarind Pulled Jackfruit Tacos

Raise your hand if you’ve had the Mexican tamarindo drink and are absolutely in love? Well I am. And as a Latina I grew up eating chile-covered tamarind paste. Now I’ve cut out the middle man and go straight to eating the fruit. Basically, I’m obsessed and can’t get enough. That’s why when I came across a bag of sour tamarind at my local grocery store I had to buy them. As soon as I picked up the bag I knew I wanted to try making some kind of sweet and sour sauce with them and what better way to use a sauce than to make taco filing with it?

 
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If you’re not familiar with jackfruit it is a super popular replacement for pulled pork! The texture and sight of them look exactly the same as pulled pork and the best part is they soak up any sauce you put them in. So if you’re like me and often miss al pastor or carnitas tacos then these are the best substitute to satisfy even the most intense cravings!

Ingredients

Makes 8-10 servings

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  • 1 can (20oz) jackfruit in brine

  • 8 sour tamarinds - peeled

  • 2 orange peels

  • Juice of half an orange

  • 1 tbsp honey

  • 1 tsp dried oregano

  • 1tsp thyme

  • 1 tbsp fresh ginger - cut into sticks

  • 3 cups

  • Salt and pepper to taste

  • 8-10 small corn tortillas

Optional Taco Toppings:

  • Cilantro

  • ½ Avocado

  • Sour cream

  • Pickled onions

Directions

  1. Over medium-high heat bring water to a boil. Add tamarind, ginger, and orange peels and let boil for about 20 minutes so everything softens up and your water goes from clear to brown.

  2. Strain and return tamarind liquid to stove, add honey, and bring to a boil. Add oregano and thyme. Salt and pepper your sauce to taste

    • I prefer my tamarind sauce to stay on the sour side so I don’t add more honey than this BUT if you’re looking for a more BBQ-style sweetness then keep adding honey until you’re happy with how it tastes. You can also chop up some jalapeño and add them in at this point too for an extra kick of spiciness!

  3. Add jackfruit, cover and let simmer for 20-30 minutes.

    • If your sauce doesn’t cover all the jackfruit then add water until it does. You can also add water to dilute the tamarind sauce a bit!

  4. About 5 minutes before your jackfruit is finished, pop some tortillas onto a pan over medium-high heat to warm.

  5. Shred the jackfruit and using a fork, place them in your warm tortillas.

  6. Top with your favorite taco toppings and serve immediately!



Which do you like best, BBQ pulled jackfruit or tamarind pulled jackfruit? Let us know in the comments!