Jacked-up Jackfruit

10 Jun

I have eaten jackfruit a few times and have long been curious to cook with it at home. Over a year ago, Mr. X and I tried some barbecue jackfruit tacos from the Seabirds truck, which we absolutely loved. When Elise posted about barbecue jackfruit recently and I already had a trip to the Thai market planned for our Sri Lanka meal, I knew the timing was meant to be.

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I decided to go a step further and add fried avocado wedges, too, based on another Seabirds taco. The combination was wonderful! Here’s how it all goes down.

Barbecue Jackfruit Tacos with Fried Avocado

  • 1-2 cups barbecue sauce (I made a batch of my usual recipe
  • 1 can green/young jackfruit in water/brine, drained and rinsed
  • 1.5 cups black beans
  • 12 corn tortillas
  • 2 avocados, sliced into 16 wedges total
  • 2 eggs, beaten
  • Splash of milk (any works)
  • 1/6 cup cornmeal
  • 1/6 cup wheat flour (any)
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Oil for frying (about 4 tablespoons)
  • Combine jackfruit with 1 cup of barbecue sauce either in a slow cooker or a pot on the stove. If using a slow cooker, set to low for 6 hours or high for 3. In a pot, bring to a simmer and cook for about 45 minutes to an hour. The goal is to get the jackfruit really tender. Once it reqches desired consistency, use two forks to shred the pieces until it resembles pulled pork. At this point, add black beans and more sauce to your desired level of sauciness. Let cook for another 20 minutes or so, until beans are hot.

    Toast or heat your tortillas using your preferred method. We put ours directly on a medium flame on the gas stove until they get some black marks, maybe 20 seconds per side. Set aside.

    Beat your eggs with milk in a small bowl. In another small bowl, combine the cornmeal, flour, garlic powder, salt and pepper. Dip your avocado into the flour mix, then the egg, and then the flour again. Place on a plate until all pieces are coated. Heat oil in a skillet over medium-high heat. Add just a few slices at a time and brown on all sides. It takes about a minute per side, depending on how hot your stove gets. Don’t be afraid to let it get truly brown (but not black). Set fried pieces on a paper towel. Top each taco with a slice or two of avocado.

    Serves 4.

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    We are eating these again tonight, so I will make a fresh batch of avocado tonight. Jackfruit has almost no flavor and barely any calories, so it relies on a delicious sauce. I added the beans for staying power, and they are a great addition. I suspect we may have a little filling left over, and I already have plans for topping some baked potatoes with it for lunch!

    Have you ever eaten or cooked with jackfruit? I plan to keep it in the rotation.

    4 Responses to “Jacked-up Jackfruit”

    1. Jenn June 10, 2013 at 2:46 pm #

      I love the idea of fried avocado with this! I’ve made jackfruit a couple times before with BBQ sauce. Once I also used the oven, to see if it would give things a chewier texture, but it didn’t seem to make a difference.

      It’s not very filling, so once I served in on burger buns (a la pulled pork sandwiches), but the avocado would be great to add a bit of nutritious heft to a dish!

      • Brigid June 13, 2013 at 12:24 pm #

        Yes, agreed on the jackfruit. I actually love the texture, but I added beans to fill us up. The avocado is really fun, too. My husband requested it as a side on its own, so I will experiment with that soon.

    2. Lynn @ The Actor's Diet June 13, 2013 at 10:00 am #

      I’ve got a jar of BBQ sauce and two cans of jackfruit waiting for this recipe! Congrats on the baby, Brigid!

      • Brigid June 13, 2013 at 12:22 pm #

        Awesome! I hope you enjoy it. And thank you! :)

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