These aren't your average tacos! Our friend @holisticfoodie used thinly sliced Jicama as a shell for these BBQ Jackfruit tacos, genius! This nutrient dense, gluten free & plant based recipe definitely packs a punch with flavour. The perfect light yet satisfying summer recipe.
Check out Holistic Foodie's blog here for more of her awesome recipes!
For the Jackfruit:
- 2 cans Jackfruit
- 1 avocado oil or coconut oil
- 1/2 Yellow Onion diced
- 2 Garlic Cloves minced
- 1 tsp Smoked Paprika
- 1 tsp Cumin
- 1/8 tsp cinnamon
- 3 tbsp Tamari
- 1/3 cup Mother Raw BBQ Sauce
For the Tacos:
- 1 Jicama sliced thin
- 1 Avocado sliced or cubed
- 1 Radish watermelon, or use regular radish
- 1/4 cup Cilantro chopped
- 2 tbsp Lime Juice
Drain both cans of jackfruit. Cut the firm pointy ends off each triangular piece. Shred with your hands the pieces of jackfruit, you can shred them more with a fork once you start cooking as well.
Heat avocado or coconut oil on a pan, add the onion and cook over medium, until softened. Add the garlic in the last 20 seconds or so, stir together and add all the spices (paprika, cumin, cinnamon).
Now add in the jackfruit and stir, add in the tamari and Mother Raw BBQ sauce. Mix everything really well and just squash the pieces of jackfruit and use two forks to pull apart the pieces. Simmer for 15-20 minutes.
While this is simmering, slice your jicama as thinly as possible using a sharp knife or mandolin. Serve the jicama with jackfruit on top, avocado, radish, cilantro and lime juice.
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