Jackfruit Chili Lime Tacos.
 
Prep time
Cook time
Total time
 
These delicious, light, meatless tacos are a breeze to whip up but taste like they took you hours! Your meatless Mondays or any days just got tastier!
Author:
Serves: 4
Ingredients
  • 1 package Uptons Chili Lime Jackfruit
  • Kite Hill Almond Ricotta
  • For the quick pickle
  • Half of a small red onion
  • 2 jalapeno peppers
  • 2 fresno chili peppers
  • 4 garlic cloves
  • 1 tsp. whole pink peppercorn or black peppercorn
  • ½ cup rice wine vinegar
  • ½ cup apple cider vinegar
  • 1 tbsp. Mirin
  • For the Tortillas
  • ¾ cup Otto’s Natural cassava flour
  • ¼ tsp. sea salt
  • 2 tbsp. olive oil
  • ⅓ cup warm water
Instructions
  1. For the quick pickle:
  2. Boil a cup of water in small sauce pan over medium high heat.
  3. Slice the onions and peppers thin with a mandolin or sharp knife.
  4. Peel the garlic cloves and lightly smash.
  5. Pour the vinegars into a 12-ounce mason jar with lid.
  6. Place the onions and peppers in a strainer. Pour the boiling water over them slowly. Add the onion and pepper mix to the mason jar and push down until they are all submerged. Add your garlic cloves and pink peppercorns. Close tightly and shake. Let sit at room temp for half hour before placing in the fridge. Ready for use in two hours or good for a couple weeks in the fridge.
  7. For the tortillas:
  8. Whisk together the flour and salt. Add the warm water and knead until the dough is nice and smooth. The dough should not be dry or too wet and sticky.
  9. Divide the dough into 6 balls.
  10. Roll each dough ball between two pieces of parchment paper until thin. Or use a tortilla press.
  11. Heat a dry skillet over medium high heat. Once properly heated, place the tortilla on the skillet. Wait for the air bubbles to form, around 1 minute, then flip. Each side should be slightly browned.
  12. Allow tortillas to cool on a wire rack for a few minutes before stacking on plate and cover with paper towels. Left overs can be stored in a zip lock baggy in the fridge for 3 to 5 days.
  13. For the tacos:
  14. Spray a large skillet lightly with cooking spray. Heat the Jackfruit in skillet over medium heat. Break up the pieces with a spatula so it resembles shredded chicken.
  15. Assemble your tacos and dig in!
Recipe by Social Buttercream at http://socialbuttercream.com/2018/01/27/jackfruit-chili-lime-tacos-tacos-arent-just-for-tuesdays/