Jamaican Jerk Jackfruit Tacos

By: Vegan Instant Pot Cookbook By Nisha Vora

If you want to transport yourself to a Caribbean island without the expensive airfare, I highly recommend making these jackfruit tacos. Canned jackfruit is shredded until it has the consistency of pulled pork (gasp!) and is then quickly cooked in a blend of Jamaican jerk spices. Don’t let the habanero pepper dissuade you from making this dish, as its citrusy, ﬂoral heat is well balanced by the juicy sweetness of mango and creaminess of avocado in the salsa. And a touch of liquid smoke adds a rich but subtle smokiness reminiscent of barbecue, making this the perfect dish to make for meat eaters, too.

Cuisine

Jamaican, Modern

Course

Dinner, Main Course

Difficulty

Medium

Duration

30-60 min

Diet

Vegan, Vegetarian

Cooking Technique

Pressure Cook, Sauté

Keywords

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Prep Time

20 min

Cook Time

15 min

Servings

4 people

Ingredients

2 cups peeled and diced mango
1 medium ripe avocado
3/4 cup diced red onion
1/2 cup diced cucumber
3 tbsp fresh orange juice
3 tbsp fresh lime juice
1/2 cup loosely packed fresh cilantro
20 ounces jackfruit brine or water
2 tbsp grapeseed oil or other neutral cooking oil
6 scallions
4 garlic cloves
1 1/2 inch piece fresh ginger
1 habanero or Scotch bonnet pepper
2 tbsp coconut sugar
2 tbsp tomato paste
1/4 cup reduced- sodium tamari or soy sauce
3 tbsp fresh lime juice
1/2 tsp liquid smoke
1 1/2 tsp onion powder
1 tsp sweet or hot paprika
1 tsp Freshly cracked black pepper
1 tsp dried thyme
1/2 tsp ground allspice
1/2 tsp ground cumin
1/4 tsp cayenne papper
1/4 tsp ground cinnamon
1/4 tsp freshly grated or ground nutmeg
Vegan sour cream
12 Corn tortillas

Instructions

Make the mango- avocado salsa: In a medium bowl, combine the mango, avocado, onion, cucumber, orange juice, lime juice, and cilantro and mix gently. Season to taste with salt and pepper. (Preparing the salsa in advance gives it some time to marinate and will deepen the ﬂavor.)
Prepare the jackfruit: Drain the canned jackfruit and lightly rinse under water, shaking off excess water. Use your ﬁngers to remove any thick cores and pull the pieces apart so that it resembles shredded pork.
Select the Sauté setting on the Instant Pot and, after a few minutes, add the oil. Once the display reads “HOT,” add the scallions and cook until browned, 1 to 2 minutes . Add the garlic, ginger, and chile pepper and cook for 1 minute , stirring frequently to prevent burning.
Add all of the Jamaican jerk seasoning, stir to coat, and cook for 30 seconds , stirring constantly, until very fragrant. Select the Cancel setting.
Add the shredded jackfruit, along with the coconut sugar, tomato paste, tamari, lime juice, and liquid smoke (if using). Stir well. Pour in 1/2  cup water and mix again.
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 4 minutes .
Once the 4- minute timer has completed and beeps, allow a natural pressure release
Open the pot and stir well. Transfer the jackfruit to a serving bowl.
To serve: Heat the tortillas over an open ﬂame (I place them directly on the burner of my gas stove) and use tongs to ﬂip them after 30 to 45 seconds or when small brown spots appear, and cook for another 15 to 30 seconds . Stack them in a clean kitchen towel or in foil to keep them warm.
Serve the jackfruit with the warmed corn tortillas, mango avocado salsa, and vegan sour cream (if using).

Notes

TIP: You can find canned jackfruit at Asian markets, specialty or natural foods stores, Trader Joe’s, or online. You want to buy the kind canned in water or brine, not syrup.

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