Have you ever tried jackfruit? If not, you're in for a treat! It's one of those ingredients that completely transformed my vegan cooking game, especilly when a frend told me to start experimenting with it. Jackfruit has this incredible ability to mimic the texture of pulled pork when cooked right. What does this mean for you? It’s a total game-changer for plant-based meals. It opens up a world of possibilities, allowing you to enjoy familiar comfort foods without any animal products. Take these Sweet Chili Jackfruit Tacos, for instance. They're sweet, savory, and satisfying – the perfect weeknight dinner or weekend treat.
These tacos are not only delicious but also incredibly easy to make. The sweet chili sauce adds a wonderful layer of flavor, while the toasted peanuts provide a satisfying crunch. I know it can be tiresome to try new things and have them turn out bad, but trust me, I've tried and tested this so many times that there is practically no way you mess this up. The shredded cabbage and fresh cilantro offer a refreshing contrast to the richness of the jackfruit, creating a well-balanced and flavorful taco experience. Imagine biting into a warm tortilla filled with savory jackfruit, crunchy peanuts, and crisp cabbage – it's a symphony of textures and flavors that will leave you craving more. I bet you will love this recipe as much as my friends and I do!
Required Equipments
- Large Skillet
- Mixing Bowl
- Cutting Board
- Chef's Knife
- Tongs
- Measuring Cups and Spoons
Sweet Chili Jackfruit Tacos with Toasted Peanuts: Frequently Asked Questions
Sweet Chili Jackfruit Tacos with Toasted Peanuts
These Sweet Chili Jackfruit Tacos with Toasted Peanuts are a flavorful and satisfying vegan meal. Featuring tender jackfruit simmered in sweet chili sauce, topped with crunchy peanuts and fresh cilantro, they're quick, easy, and bursting with flavor.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 12 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Jackfruit: Open the package of young green jackfruit. If using fresh jackfruit, peel and core it, then shred it into small, bite-sized pieces. If using canned jackfruit, drain and rinse it thoroughly.
- Sauté the Onion and Garlic: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Watch out, garlic burns easily!
- Add Jackfruit and Seasonings: Add the shredded jackfruit to the skillet. Season with chili powder, cumin, smoked paprika, and a pinch of salt and pepper. Stir well to combine the jackfruit with the spices.
- Cook the Jackfruit: Cook the jackfruit for about 10-12 minutes, stirring occasionally, until it starts to brown and caramelize slightly. This helps to develop a meat-like texture.
- Add Sweet Chili Sauce: Pour the sweet chili sauce over the jackfruit. Stir well to coat the jackfruit evenly. Let it simmer for another 5 minutes, allowing the sauce to thicken and the flavors to meld together.
- Toast the Peanuts: While the jackfruit is simmering, toast the peanuts. Heat a small skillet over medium heat. Add the peanuts and cook, stirring frequently, until they are lightly browned and fragrant, about 3-5 minutes. Be careful not to burn them!
- Assemble the Tacos: Warm the tortillas according to package instructions. Fill each tortilla with the sweet chili jackfruit mixture. Top with shredded cabbage, chopped cilantro, a sprinkle of toasted peanuts, and a squeeze of fresh lime juice.
- Serve Immediately: Serve the sweet chili jackfruit tacos immediately. Garnish with extra lime wedges and cilantro, if desired. Enjoy your delicious, plant-based tacos!
📝 Notes
- For extra flavor, add a splash of soy sauce or tamari to the jackfruit while it's simmering.
- If you like a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the jackfruit filling.
- You can also use flour tortillas if you prefer, but corn tortillas add a nice texture and flavor.
🍎 Nutrition
Calories: 320 kcal
Protein: 10 g
Fat: 12 g
Carbohydrates: 45 g
Fiber: 8 g
Calcium: 50 mg
