Name: Jerk Jackfruit Tacos
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Cuisine: caribbean
Ingredients: 2 cup peeled and diced mango (about 2 medium); 1 null medium ripe avocado (diced); 0.75 cup diced red onion; 0.5 cup diced cucumber; 3 tbsp fresh orange juice; 3 tbsp fresh lime juice; 0.5 cup fresh cilantro (loosely packed, finely chopped); 1 pinch kosher salt (to taste); 1 pinch black pepper (freshly cracked, to taste); 2 can jackfruit (in brine or water, drained and shredded); 2 tbsp grapeseed oil (or other neutral oil); 6 null scallions (white and light-green parts, sliced); 4 clove garlic cloves (minced); 1.5 inch fresh ginger root (grated or minced); 1 null habanero (seeded and minced); 2 tbsp coconut sugar (or agave nectar); 2 tbsp tomato paste; 0.25 cup gluten free tamari (reduced-sodium); 3 tbsp fresh lime juice; 0.5 tsp liquid smoke (optional); 0.5 cup water; 1.5 tsp onion powder; 1 tsp sweet paprika (or hot paprika); 1 tsp black pepper (freshly cracked); 1 tsp dried thyme; 0.5 tsp ground allspice; 0.5 tsp ground cumin; 0.25 tsp cayenne pepper (to taste); 0.25 tsp ground cinnamon; 0.25 tsp ground nutmeg (freshly grated)

Instructions

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1

In a [mixing bowl], gently combine the mango (2 cup), ripe avocado (1 medium), red onion (0.75 cup), cucumber (0.5 cup), orange juice (3 tbsp), lime juice (3 tbsp), and fresh cilantro (0.5 cup). Season with salt (1 pinch) and black pepper (1 pinch). Let marinate while cooking the jackfruit.
2

Drain and rinse jackfruit (2 can). Remove thick cores and shred the pieces with your fingers to resemble pulled pork.
3

Select the Sauté setting on the [Instant Pot]. Add the grapeseed oil (2 tbsp). Once hot, add scallions (6) and cook until browned, about 2 minutes.
4

Stir in garlic (4 clove), fresh ginger root (1.5 inch), and habanero (1). Cook for 1 minute, stirring frequently.
5

Add all jerk spices: onion powder (1.5 tsp), sweet paprika (1 tsp), black pepper (1 tsp), dried thyme (1 tsp), ground allspice (0.5 tsp), ground cumin (0.5 tsp), cayenne pepper (0.25 tsp), ground cinnamon (0.25 tsp), and ground nutmeg (0.25 tsp). Cook for 30 seconds until fragrant.
6

Hit Cancel. Add the shredded jackfruit, coconut sugar (2 tbsp), tomato paste (2 tbsp), gluten free tamari (0.25 cup), lime juice (3 tbsp), and liquid smoke (0.5 tsp). Mix well, then pour in water (0.5 cup).
7

Secure the lid and set to Sealing. Pressure cook on high for 4 minutes.
8

Allow a natural pressure release. Once completed, open the pot and stir the jackfruit.
9

Char tortillas (12 corn) over an open gas flame or in a hot pan for 30 seconds per side until brown spots appear. Keep warm in a towel.
10

Assemble tacos by topping tortillas with jerk jackfruit, mango avocado salsa, and vegan sour cream (1).