Korean Jackfruit Tacos with Asian Slaw

Korean Jackfruit Tacos

Oh hello! It’s been a while….

For the two months, I’ve taken a break from blogging.

Why, you may ask? Well, for one, blogging takes up a lot of time. My job, family, and moving…All those things that take priority over blogging, just seemed to happen all at the same time. We’ve all been through periods where we just have to take a break from a hobby and hope to come back to it one day when all those other life things start to settle down.

And now I’m back! 

At the beginning of April we moved to downtown St. Petersburg, FL and I couldn’t be happier! Sorry Tampa, you were just no fun. Maybe I was just in the wrong part of South Tampa or we just didn’t fit in. Either way, it just wasn’t for us. 

On top of that, one of our senior team members left our very small design firm, so this transition has been a roller coaster of scary to exciting. All sorts of emotions ranging from “omg how am I going to get all this done” to most recently, holy cow, I just art directed my first video shoot for a client (P.S it’s healthy-food related, but that’s all I can hint for now 😉 )

But now I’m back and ready to recommit to blogging at least once a week for now. This first recipe after a blogging hiatus is a good one. It’s easy to make and ready in 30 minutes. 

Korean Jackfruit Tacos

What I love about jackfruit is that it has that rich pull-pork meaty texture so many people crave when transitioning to a plant-based lifestyle. This is great for vegans and non-vegans alike. If you don’t have gochujang, using sriracha or a garlic chili paste will work. One tip when cooking jackfruit: Let it cook and don’t touch it for a few minutes – the sweet/spicy sauce helps the jackfruit crisp up in the wok if you let it cook on high heat and don’t stir it around. This technique helps achieve that irresistible texture and tastes amazing!

Korean Jackfruit Tacos

Korean Jackfruit Tacos

Korean Jackfruit Tacos

Korean Jackfruit Tacos

Let’s talk slaw. Vinegary, sweet, creamy, crunchy slaw. This is the sort of thing that makes asian style tacos extra yummy. While the sauced up jackfruit is incredibly tasty on it’s own, the slaw gives the taco that little bit of crunch that brings a balance to each and every bite. Don’t skimp on the slaw!  

I hope you guys enjoy this recipe. I’m so excited to get back to blogging, so stay tuned for more recipes!

Korean Jackfruit Tacos

 

Asian Jackfruit Tacos and Slaw
Serves 4
Easy asian jackfruit tacos are ready in just 30 minutes! Easy to make for a quick weeknight dinner.
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 2 cans young green jackfruit in brine (don't get the kind in syrup!!!)
  2. 8 tortillas
Jackfruit Sauce
  1. 1/4 cup soy sauce
  2. 1 inch fresh grated ginger
  3. 2 garlic cloves minced
  4. 2 tablespoons gochujang (or chili garlic sauce such as sriracha)
  5. 2 tablespoons sesame seed oil divided
  6. 2 tablespoons rice vinegar
  7. 3 tablespoons water
Slaw
  1. 1 cup thinly sliced red cabbage
  2. 1/4 cup matchstick carrots
  3. 1/4 cup cilantro
  4. 2 green onions, thinly sliced
  5. 1 watermelon radish (optional)
Slaw Dressing
  1. 1/4 cup vegan mayo
  2. 2 tablespoons rice vinegar
  3. Juice from 1 lime
  4. 2 garlic cloves minced
  5. 1 tablespoon agave
  6. salt/pepper to taste
  7. 2 tablespoons water
Instructions
  1. Drain jackfruit and shred with a fork before cooking.
  2. Whisk jackfruit sauce ingredients together.
  3. On medium-high heat, add 1 tablespoon sesame oil to a wok. Add jackfruit and cook for 5-7 minutes. Add sauce and stir to coat jackfruit. Cook covered for 20 minutes, stirring occasionally.
  4. While jackfruit is cooking, whisk together slaw dressing. In a medium bowl, toss slaw dressing and slaw ingredients together. Set aside.
  5. Preheat oven to 400 degrees F.
  6. Place tortillas on baking tray and baking until slightly crispy but flexible, about 4 minutes.
  7. Scoop cooked jackfruit on tortillas tortillas and top with slaw.
Pixel Sprout http://www.pixel-sprout.com/

 

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