+GF +SF
This citrusy meat replacement can be used as a topping in Mexican-influenced bowls (with rice, beans and bell peppers), in sandwiches, or as a meat replacement in (possibly) the best tacos ever, the Citrus Chile Jackfruit Tacos. —CS
MAKES ENOUGH FOR 12 TACOS
2 (20-oz [567-g]) cans young green jackfruit in brine, drained, rinsed and cut lengthwise into ¼” (6-mm) thick strips
4 cloves garlic, minced
½ medium red onion, diced
1 green bell pepper, cored and diced
½ cup (122 g) organic ketchup
½ cup (120 ml) freshly squeezed orange juice
1 tbsp (15 ml) olive oil
1 tbsp (20 g) agave nectar
1 tbsp (15 ml) lime juice
1 tbsp (9 g) taco seasoning
1 tsp chipotle powder (halve if you aren’t a fan of spicy)
1 tsp dried shiitake powder
½ tsp ground cumin
Scant 1 tsp smoked sea salt
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
Place all of the ingredients in a large bowl. Use a rubber spatula to thoroughly combine.
Transfer the jackfruit to the prepared sheet and spread evenly. Bake for 20 minutes and stir well. Bake for another 20 minutes and stir again. Turn off the oven and leave it in the oven for another 20 minutes. The jackfruit should be golden brown, not overly moist and not super dry.
It can be served warm, at room temperature or even cold.