Living in LA, I had access the absolute best plant-based restaurants cropping up in the culinary scene. Just around the corner from my place in West Hollywood, Casa Madre became a frequent favorite.

Serving up locally sourced plant-based Mexican, I fell in love with their Cauliflower nachos, truffled cashew cheese, and young coconut ceviche. But, the all-star entree that became a must have for my table was their jackfruit tacos.

I had never even heard of jackfruit before biting into my first Carnita inspired creation. The spicy sweet pork imposter was not only almost identical in flavor, but it had the same texture of pulled meat. The first time I tasted it, I was genuinely in awe and before I knew it my plate was empty. No longer a jackfruit virgin, I woke up the next day craving more.

The cook in me commanded that I take to my local store for some very specific food shopping. There, on the shelf right next to the nut butters sat a row of cans with an avocado colored label and white writing that said “green jackfruit in brine”. I took to google for a quick confirmation that I could indeed cook with these particulars, popped 2 cans in a cart, and off I was to the spice aisle.

Several experimental trials later I had done it! I recreated my own little version of the Casa Madre jackfruit taco. Easy to prepare and quick to cook, these delicious tacos can be enjoyed by even the most carnivorous of eaters.

I have since discovered that jackfruit has a slew of nutritional benefits. The trifecta of Vitamins A, B, and C help support healthy vision, boost energy, lower blood pressure, and fight free radicals. Packed with phytonutrients, the lignans, isoflavones, and saponins in the oversized fruit helps protect against cancer. Plus, jackfruit is high in protein, fiber, potassium, and minerals like calcium, magnesium, and iron.

Bonus! I use the instant-pot multi-cooker for this recipe to create a meal that is also quick and easy to assemble on even the most hectic of days. If you are cooking with jackfruit for the first time please let me know how you like it in the comments below.

JACKFRUIT TACOS WITH SWEET AND SPICY MANGO GUAC

INGREDIENTs:

FOR THE TACOS

• 2 CANS, POUCHES, OR JARS OF GREEN JACKFRUIT IN BRINE

• 1/2 TBSP MEXICAN CHILI POWDER

• 1/2 TBSP CUMIN

• 1/2 TBSP OREGANO

• 1/2 ONION CHOPPED

• 2 MINCED GARLIC CLOVES

• JUICE AND ZEST 1 LIME

• JUICE AND ZEST OF 1/2 ORANGE

• 1/2 CUP OF YOUR FAVORITE SALSA OR PICO DE GALLO

• SALT + PEPPER TO TASTE

for the guacamole

• 2 avocados

• 1 jalepeno chopped

• 1 tbsp cilantro

• Juice of 1 lime

• 1 tsp cumin

• t tsp cayenne

• 1 mango

• EVOO for drizzling

DIRECTIONS

1. DRAIN JACKFRUIT IN BRINE OVER COLanDeR

2. MINCE GARLIC AND CHOP ONION, JALaPENO + CILANTRO

3. SET INSTANT POT TO SAUTE MODE FOR 5 MIN + DRIZZLE EVOO TO COAT THE HEATED BOTTOM

4. SAUTE ONIONS 4 MINUTES, THEN ADD GARLIC FOR 1 MINUTE

5. ADD JACKFRUIT + ALL SPICES (CUMIN, CHILI POWDER, OREGANO)

6. TOP WITH SALSA, LIME JUICE, + ORANGE JUICE + STIR TO COMBINE

7. SET TO PRESSURE COOK FOR 5 MINUTES, CLOSE + SEAL LID

8. WHEN FINISHED ADD THE ZEST OF LIME + ORANGE BEFORE SERVING

WHILE TACOS COOK PREP THE GUACAMOLE

1. CUBE AVOCADOS INTO MEDIUM BOWL

2. ADD LIME JUICE, JALaPENO, CILANTRO, + CUMIN

3. USE FORK TO LIGHTLY COMBINe, LEAVING A CHUNKY CONSISTENCY

4. SEASON MANGO WITH CAYENNE + FOLD INTO GUAC

5. SEASON WITH SALT + DRIZZLE WITH EVOO

ASSEMBLE TACOS IN YOUR FAVORITE GRAIN FREE SHELL or lettuce wrap AND TOP WITH GUACAMOLE + veggies. I LOVE using SIETE CASHEW TORTILLAS WITH SHREDDED CABBAGE or broccoli slaw + pomegranate perils FOR CRUNCH.

Abundantly,

BE.