Tacos are truly one of life’s greatest foods you can eat with your hands. We visited Vancouver last week (my favourite Canadian city) and whenever we visit Vancouver, we always have to check out their food scene. We were on a budget so we specifically checked out the happy hour deals of course. We ate this one place that had tacos for only $1!!!!! It was so great. I ate 4 tacos. My boyfriend ate 10…. boys.
One thing I really love about tacos is I find that I actually really enjoy vegetarian tacos just as much as meat filled one. There are so many textural and flavourful elements in a taco that I almost find them great as a “gate way” vegetarian food for meat lovers.
Jackfruit is very unique because similarly to tofu, it easily takes on any flavour or spice that you cook it in. Unlike tofu, it has a very similar texture to meat! So for that reason it can very easily replace pulled pork in many recipes.
I’ve increased protein content of these tacos by *drum roll please* adding cricket powder!
I love using Bite Snacks Cricket Powder to nutritionally boost meals, smoothies, energy balls, pancakes, etc. A small study done at the University of Wisconsin in the department of Sustainability & Global Environment showed that eating crickets may support a healthy micro biome in the gut as well as potentially being able tor reduce inflammation in the body. Neat, right?
If you don’t have cricket powder in your kitchen pantry, that’s totally cool as this recipe still works without using it. But I do strongly suggest it! You really can’t taste it, I promise you.
- Purchase canned jackfruit that is in water, or brine, NOT syrup. Before using in recipe, first drain that jackfruit, rinse, and chop into small pieces until it resembles “pulled pork”.
- If you don’t have cricket powder, simply omit it from the recipe. The end result will not be altered, and there is no need to substitute anything else in its place.
- If you have a roma tomato in the house, you can dice it small and use in the recipe if you please. I would suggest adding it when you add the spices to the frying pan.
- To cut very thin slices of cabbage, it is easiest done when you have a very sharp knife. You can also shred it in a food processor with the shredding blade.
- June 10, 2019
- 30 min
- Print this
- jackfruit tacos
- 2 tbsp avocado oil
- 1/2 sweet onion, julienned
- 5 cloves garlic, minced
- 2 1/2 - 3 tbsp taco seasoning
- 2 cans of jackfruit
- 2 tbsp cricket powder
- 1/2 tsp mineral salt
- 1/2 lime, juiced
- 1 C water or vegetable broth (plus more if needed)
- 1/2 small green cabbage, very thinly sliced
- 4 tbsp fresh lime juice
- 1/4 red onion, minced
- 1/4 C fresh cilantro, finely chopped
- salt to taste
- Step 1
- In a large frying pan, heat the avocado oil over medium heat. Add the onions and cook until they start to get soft (5-8 minutes) and add the spices.
- Step 2
- After 1-2 minutes, add the canned jackfruit, cricket powder (if using), salt and lime juice. Stir, then add the water and let the jackfruit simmer until most of the liquid has reduced and the jackfruit softens (about 10 minutes). Adjust seasoning if needed.
- Step 3
- To make the coleslaw, combine all ingredients together in a medium size bowl. Tenderize the cabbage by squeezing tightly with your hands for about 30 seconds.
- Step 4
- Assemble your tacos on your favourite tortilla starting with the coleslaw, then adding the seasoned jackfruit, and finish with your favourite salsa.