for the sauce
- 6 oz. Tofutti sour cream (1/2 container)
- 2 tsp tahini
- 1/2 cup cilantro, chopped
- 1 tsp apple cider or coconut vinegar
for softening the jackfruit
- 2, 20 oz. cans of jackfruit in water or brine (this can be found in most Asian markets or online)
- 3 cups vegetable broth (more or less, to ensure the jackfruit is completely submerged)
for the seasoning and baking the jackfruit
- 1, 1 oz. packet of pre-made taco seasoning
- olive oil, for greasing the baking sheet
- soft tortillas
- watercress, lettuce or mache
- radishes, sliced thinly or on a mandoline
- sliced carrots
- fresh cilantro
- lime wedges
- sliced Thai chilis
To make the sauce
- Combine all of the sauce ingredients in a blender and puree until smooth. Transfer to a container and allow to chill.
To soften the jackfruit
- Place it into a crockpot with the broth. Cook over high heat for about 2 hours. Remove the jackfruit from the broth* and allow it to slightly cool, then gently break it into flakey pieces with a fork. Any tough ends can be cut up into smaller pieces with a knife and the seeds can be discarded.
- Preheat your oven to 350. Place the jackfruit into a bowl and sprinkle with the seasoning. Stir well to combine.
To bake the jackfruit
- Lightly grease a baking sheet and place the it on it in a single layer. Bake for 40-50 minutes, stirring every 10 minutes to prevent burning or sticking. Test the jackfruit after 40 minutes—it should be dry but still have a soft bite to it. Bake for an additional 10-20 minutes as needed.
- Allow the jackfruit to slightly cool, then serve immediately, or transfer to a container and refrigerate until ready to serve. It tastes good warm or cold.
- Serve the tacos with the fresh vegetables and chilled sauce on the side. Assemble as desired.
* The leftover broth can be reserved for another application or frozen for future use.