Authentic vegetarian tacos become reality with canned jackfruit. This large tropical fruit is deceptively meat-like in texture, with a sweet, impressionable flavor. It takes on a warm, smoky taco taste in this recipe. Grill it. Shred it. And pile it into tortillas to be topped with onion, cilantro, sour cream and the upfront heat of a Cider Pepper Syrup.
20m
PREP TIME
20m
COOK TIME
219
CALORIES
17
INGREDIENTS
Ingredients
Instructions
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Authentic vegetarian tacos become reality with canned jackfruit. This large tropical fruit is deceptively meat-like in texture, with a sweet, impressionable flavor. It takes on a warm, smoky taco taste in this recipe. Grill it. Shred it. And pile it into tortillas to be topped with onion, cilantro, sour cream and the upfront heat of a Cider Pepper Syrup.
20m
PREP TIME
20m
COOK TIME
219
CALORIES
17
INGREDIENTS
Ingredients 8 (1 taco) Servings
- Cider Pepper Syrup
- 1 cup cider vinegar
- 3 tablespoons coconut sugar
- 2 tablespoons McCormick Gourmet™ Organic Crushed Red Pepper
- 2 tablespoons McCormick Gourmet™ Organic Crushed Rosemary
- 1 tablespoon McCormick Gourmet™ Organic Ground White Pepper
- Pulled Jackfruit Tacos
- 2 cans (20 ounces each) jackfruit, drained
- 3 tablespoons coconut sugar
- 3 tablespoons fresh lime juice
- 2 tablespoons extra virgin olive oil
- 2 teaspoons McCormick Gourmet™ Organic Smoked Paprika
- 2 teaspoons McCormick® Garlic Salt
- 1 teaspoon McCormick Gourmet™ Organic Ground White Pepper
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Saigon Cinnamon
- 8 corn tortillas
- 1/2 cup diced onion, (1/2-inch dice)
- 1/2 cup sour cream
- 1/4 cup coarsely chopped fresh cilantro
INSTRUCTIONS
- 1 For the Cider Pepper Syrup, mix all ingredients in small saucepan. Bring to boil. Reduce heat to low; simmer 15 minutes, stirring occasionally. Remove from heat. Let stand at least 4 hours or overnight. Strain through several layers of cheesecloth. Cover and refrigerate until ready to serve.
- 2 For the Jackfruit Tacos, mix jackfruit, coconut sugar, lime juice, oil, smoked paprika, garlic salt, white pepper and cinnamon in large bowl. Let stand for 20 minutes.
- 3 Grill marinated jackfruit and tortillas quickly over high heat until grill marks appear. Shred or cut jackfruit into thin strips.
- 4 To serve, place jackfruit on tortillas. Top with diced onion, sour cream and cilantro. Drizzle with the Cider Pepper Syrup.
NUTRITION INFORMATION
(per Serving)
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Ingredients 8 (1 taco) Servings
- Cider Pepper Syrup
- 1 cup cider vinegar
- 3 tablespoons coconut sugar
- 2 tablespoons McCormick Gourmet™ Organic Crushed Red Pepper
- 2 tablespoons McCormick Gourmet™ Organic Crushed Rosemary
- 1 tablespoon McCormick Gourmet™ Organic Ground White Pepper
- Pulled Jackfruit Tacos
- 2 cans (20 ounces each) jackfruit, drained
- 3 tablespoons coconut sugar
- 3 tablespoons fresh lime juice
- 2 tablespoons extra virgin olive oil
- 2 teaspoons McCormick Gourmet™ Organic Smoked Paprika
- 2 teaspoons McCormick® Garlic Salt
- 1 teaspoon McCormick Gourmet™ Organic Ground White Pepper
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Saigon Cinnamon
- 8 corn tortillas
- 1/2 cup diced onion, (1/2-inch dice)
- 1/2 cup sour cream
- 1/4 cup coarsely chopped fresh cilantro
INSTRUCTIONS
- 1 For the Cider Pepper Syrup, mix all ingredients in small saucepan. Bring to boil. Reduce heat to low; simmer 15 minutes, stirring occasionally. Remove from heat. Let stand at least 4 hours or overnight. Strain through several layers of cheesecloth. Cover and refrigerate until ready to serve.
- 2 For the Jackfruit Tacos, mix jackfruit, coconut sugar, lime juice, oil, smoked paprika, garlic salt, white pepper and cinnamon in large bowl. Let stand for 20 minutes.
- 3 Grill marinated jackfruit and tortillas quickly over high heat until grill marks appear. Shred or cut jackfruit into thin strips.
- 4 To serve, place jackfruit on tortillas. Top with diced onion, sour cream and cilantro. Drizzle with the Cider Pepper Syrup.
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