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Le Chaudron recipe
Tacos de jackfruit
Spiced jackfruit tacos
⏱ 40 minServes 4Medium320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
2 cansyoung jackfruit in brine560 g / 20 oz drained
12small corn tortillas
1red onion
4 clovesgarlic
2 tbsptomato paste
200 ml (¾ cup)vegetable stock
2 tbspbarbecue sauce
1 tbspground cumin
1 tbspsmoked paprika
1 tspchili powder
1 tspdried oregano
3 tbspolive oil
1lime
200 g (7 oz)red cabbage
1ripe avocado
1bunch of fresh cilantro
100 g (3½ oz)plant-based cream
1 tspfine salt
1 tspfreshly ground pepper
- 2 cans young jackfruit in brine 560 g / 20 oz drained
- 12 small corn tortillas
- 1 red onion
- 4 cloves garlic
- 2 tbsp tomato paste
- 200 ml (¾ cup) vegetable stock
- 2 tbsp barbecue sauce
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tsp chili powder
- 1 tsp dried oregano
- 3 tbsp olive oil
- 1 lime
- 200 g (7 oz) red cabbage
- 1 ripe avocado
- 1 bunch of fresh cilantro
- 100 g (3½ oz) plant-based cream
- 1 tsp fine salt
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Drain the jackfruit well and rinse under cold water to remove the brine taste. Pat dry with paper towels so it browns in the pan.
- Shred the jackfruit with a fork into rough strands — it looks just like pulled pork.
- Thinly slice the red onion. Remove the germ from the 4 garlic cloves and chop them. Shred the red cabbage into 1 mm strips on a mandoline for a crunchy topping.
- Heat 2 tbsp of olive oil in the large skillet over medium-high heat and cook the jackfruit for 8 minutes, stirring often, until golden.
- Push the jackfruit aside and soften the onion and garlic in the space for 4 minutes. Stir together and sprinkle with the cumin, smoked paprika, chili powder and oregano. Toast for 1 minute, stirring.
- Stir in the tomato paste and cook 1 minute. Add the vegetable stock and barbecue sauce, season and simmer over low heat for 15 minutes until the sauce thickens.
- Meanwhile, prep the toppings: slice the avocado, chop the cilantro and juice the lime. Toss the cabbage with the lime juice, 1 tbsp of olive oil and a little salt for a quick slaw.
- Warm the tortillas for 30 seconds per side in the hot dry skillet. Fill each with jackfruit, slaw, avocado, plant-based cream and cilantro. Serve right away.
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