Canned unripe jackfruit makes a veggie filling for these tasty tacos that even meat lovers can champion.
Pairing: Cerveza Atletica Mexican Lager
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes (+ 10 minutes standing time)
1 can (14 oz) unripe green or young jackfruit in brine, drained and rinsed
1 tbsp minced chipotle in adobo sauce
4 tsp brown sugar
1 clove garlic, minced
1/2 tsp ground cumin
1/4 tsp each salt and pepper
1 tbsp olive olive
1/3 cup diced onions
1/3 cup Cerveza Atletica Mexican Lager
1/3 cup pineapple juice
1/3 cup orange juice
2 tbsp lime juice
1/2 cup diced pineapple
2 tbsp diced red onion
2 tbsp seeded diced jalapeño pepper
2 tbsp lime juice
2 tbsp finely chopped fresh cilantro
1 tsp honey
Pinch each salt and pepper
4 corn tortillas, warmed
1 cup shredded red cabbage
1/4 cup crumbled queso fresco
1/2 avocado, pitted, peeled and sliced
Jackfruit Carnitas: Shred jackfruit; toss with chipotle, sugar, garlic, cumin, salt and pepper.
Heat oil in skillet set over medium heat; cook onions for 2 to 3 minutes or until slightly softened. Stir in jackfruit mixture; cook for 5 to 10 minutes or jackfruit starts to brown around edges. Stir in Cerveza Atletica Mexican Lager, pineapple juice, orange juice and lime juice; bring to boil. Reduce heat to medium-low; cook for 8 to 10 minutes or until sauce is thickened.
Pineapple Salsa: Toss together pineapple, onion, jalapeño, lime juice, cilantro, honey, salt and pepper. Let stand for 10 minutes.
Assembly: Serve jackfruit mixture in warm tortillas with salsa, cabbage, queso fresco and avocado.
Tip:Young, green or unripe canned jackfruit works best for this recipe. Ripe jackfruit is sweeter, and its texture will not yield a meaty consistency.
Per 1/4 recipe
Saturated Fat 3.5g