Type what you have

Ingredients

• ✓ young green jackfruit
• chicken thigh
• garlic
• ginger
• turmeric
• salt
• vegetable oil
• yellow onion
• tomato
• shrimp paste
• tamarind paste
• chile powder
• chicken stock
• sugar
• curry powder

Instructions

1. 1 Mix chicken, garlic, ginger, turmeric, and salt together in a large bowl. Cover with plastic wrap and place in the refrigerator to marinate, about 30 minutes.
2. 2 Heat vegetable oil in a wok or large pot over medium-high heat. Add onion; cook and stir until browned, 2 to 3 minutes. Add tomato, shrimp paste, tamarind paste, and chile powder; mix until flavors combine, about 1 minute. Stir in chicken with marinade. Cook until chicken is browned on both sides, about 5 minutes.
3. 3 Stir chicken stock and sugar into the wok. Cover and simmer for 15 minutes. Add jackfruit; simmer until tender, about 15 minutes. Stir in curry powder. Continue simmering until the internal temperature of the chicken registers 165 degrees F (74 degrees C) on an instant-read thermometer, about 5 minutes more.

By Brittney Tun

Ingredients

• ✓ young green jackfruit
• bitter orange soda
• vinegar
• vegetable oil
• lime
• onion
• chili powder
• panela
• black pepper
• salt
• bay leaf
• corn tortilla
• pickled carrot
• jalapeno
• cilantro
• lime

Instructions

1. 1 Rinse jackfruit, dry, and set aside.
2. 2 Whisk together soda, vinegar, 1/8 cup vegetable oil, and lime juice in a large mixing bowl. Add onion, chili powder, panela, pepper, salt, and bay leaves. Add jackfruit pieces and mix to coat. Allow to marinate for at least 1 hour.
3. 3 Pour jackfruit and marinade into a nonstick skillet. Bring to a boil and simmer until the liquid has reduced by 3/4, about 20 minutes. Pour into a colander and drain; remove and discard bay leaves.
4. 4 Heat 1 tablespoon vegetable oil in the skillet over medium-high heat. Add drained jackfruit and cook, stirring with a wooden spoon to tear jackfruit into small pieces. Cook over medium-high heat, stirring constantly, until each piece is as crispy as possible, 10 to 15 minutes. Add remaining vegetable oil, if necessary.
5. 5 Meanwhile, heat the corn tortillas on a griddle. Ladle equal portions of jackfruit carnitas into each tortilla. Top with pickled jalapenos and carrots. Sprinkle with cilantro and garnish each taco with a lime wedge. Serve hot.

By Buckwheat Queen

Ingredients

• ✓ young green jackfruit
• serrano pepper
• vegetable oil
• red onion
• garlic
• cumin
• salt
• oregano
• paprika
• orange
• soy sauce
• cider vinegar
• pineapple
• tomato
• red onion
• cilantro
• salt
• corn tortilla

Instructions

1. 1 Pat jackfruit dry and shred. Seed chile pepper and finely chop.
2. 2 Heat oil in a large skillet over medium heat. Add 1/2 cup onion, garlic, and 1/2 of the serrano pepper. Cook and stir until tender, about 5 minutes.
3. 3 Add jackfruit, cumin, 1/2 teaspoon salt, oregano, and smoked paprika to the skillet. Cook for 1 minute more. Add orange zest and juice, soy sauce, and vinegar. Increase heat to medium-high. Cook and stir until liquid is almost completely evaporated and jackfruit starts to brown.
4. 4 For pineapple salsa, combine pineapple, tomato, 2 tablespoons onion, cilantro, and remaining serrano pepper in a medium bowl. Season to taste with salt. Serve carnitas in tortillas with pineapple salsa.

By Juliana Hale

Ingredients

• ✓ young green jackfruit
• garlic
• paprika
• onion powder
• black pepper
• chili powder
• cumin
• salt
• olive oil
• shallot
• water
• orange juice
• lime
• chipotle pepper in adobo sauce
• maple syrup
• oregano
• bay leaf
• salt
• black pepper
• corn tortilla

Instructions

1. 1 Mix jackfruit with garlic, paprika, onion powder, black pepper, chili powder, cumin, and salt in a large bowl, using your hands to shred the jackfruit while mixing until it has a pulled pork consistency.
2. 2 Heat oil in a large pan over medium heat. Add shallot and saute until soft, 2 to 3 minutes. Add seasoned jackfruit and let cook together, 4 to 5 minutes; it's okay if the jackfruit starts sticking to the pan. Pour in water and stir, making sure you get any yummy pieces that may be sticking to the bottom of the pan.
3. 3 Add orange juice, lime juice, chipotle pepper, maple syrup, oregano, bay leaves, salt, and pepper; mix together well. Let simmer, stirring occasionally and breaking down the jackfruit more if necessary, for 25 minutes. Drain if there is an excess of liquid during the cooking process; you want all of the liquid cooked down. Taste and add more salt or pepper if needed.
4. 4 Serve on warm corn tortillas.

By Plant Based Life