crispy buffalo jackfruit tacos
It’s game week, suckers.
I’ve been so wrapped up in creating more fun crispy taco recipes that I actually nearly forgot about these. Honestly, I don’t think I’ve ever baked as many tacos as I have in the past two months – since I unlocked the secret to pretty much perfect homemade hard shells, I’ve been obsessed with the concept collection.
Appropos that it’s Tuesday and we’re starting off the food-laden week with tacos, but also that one football game that I guess is kinda important falls on Sunday. Hence, the perfect time to gather round the table for some tacos. I also saw a funny meme that I shared in my Sidebar this week joking about the Valentine’s Day-Taco Tuesday juxtaposition, so that was further inspiration for putting this tasty dish out for ya’ll to nosh.
I’m not shy about my love for jackfruit lately. I usually keep 1-2 cans in my pantry at all times, and often a quick glance at it gives me ideas for dinner when my brain runs dry of desire to cook. A jar of ranch occupies my fridge on most occasions, too. So, buffalo-ranch something is a pretty swell idea.
These Crispy Buffalo Jackfruit Tacos are a swell weeknight dinner, a great feast for a large gathering, not to mention a swell veggie alternative for the non-meat eater in your life. You can shortcut the recipe by buying hard taco shells in the store – otherwise, I provide you with my increasingly-famous Oven Grate Method – and otherwise, all you need is a skillet, plenty of spices you likely already have, and a good appetite.
Don’t Be A Jackfruit
If you’re going to make homemade taco shells, start these first. Then you’ll have the oven ready for when you bake up the filled tacos later.
I follow the same steps for baking the tortillas as in my Crispy Chipotle BBQ Pinto Bean Tacos. Microwave the tortillas under damp paper towels, spray with oil, and carefully drape over an oven grate. I usually fit 4-5 depending on how dexterous I feel that day. Cook them for 5 minutes or so. You don’t want the tortillas totally crunchy at this point, just enough so they hold their folded shape.
The jackfruit filling is very simple. After I drain my cans, I like to shred the “meat” a bit into smaller tendrils so it resembles pulled chicken.
Saute some onion in olive oil, then add the jackfruit and a whole shit ton of tasty flavorings. I lend a ranch-y element to my jackfruit with dried parsley, dill, and garlic powder, as well as a smoky spicy profile with smoked paprika and a can of green chiles. Then, of course, lots of buffalo sauce.
Simmer the filling down until thickened. I let mine go up to 20 minutes just because I tend to piddy fart around, but 10 minutes is ample. Ensure the moisture level stays consistent, though. If you need to, add a little water or broth to keep shit from crusting.
Crusting. Fucking nasty.
Wakey Wakey, Taco Bakey
Grab those taco shells you made and shove the jackfruit filling inside. Finish with an ample serving of cheese. I usually shred up some cheddar and monterey jack myself, but you can buy a pre-made Mexican blend, too.
Bake it all up until the cheese is melty and the shells are crisper.
The toppings and embellishments are totally up to you. As mentioned, I always serve these with ranch, and love some cool creamy avocado and a good hit of fresh cilantro and green onions. And extra buffalo sauce. I likey da spice.
Hope these tacos help you start the week with a grin! If you frown at tacos, you’re fucking hopeless.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Taco Celebration:
Crispy Teriyaki Cauliflower Tacos
BBQ Pulled Mushroom Tacos with Tequila Mango Salsa
Sheet Pan Hot Honey Shrimp Tacos with Pineapple Salsa Verde
Crispy Cajun Buffalo Salmon Tacos
crispy buffalo jackfruit tacos
Ingredients
- 8-10 hard taco shells (see note for recipe)
- 1/2 onion, diced
- 2 cans jackfruit, drained
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- 1 tsp dried dill
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/4 tsp black pepper
- 1 can green chiles
- 3/4 cup buffalo sauce, homemade or store bought, plus more for serving
- 2 cups shredded Mexican blend cheese
- ranch (recipe in notes), diced avocado, chopped cilantro, and green onions, to serve.
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment.
- Place the drained jackfruit in a bowl and shred with your fingers. If desired, discard the round pods – these are fine to eat, but some people find them bitter. I personally don't mind them.
- Heat 2 tablespoons olive oil in a skillet over medium. Stir in the onion until softened, about 5 minutes. Add the jackfruit, smoked paprika, oregano, dill, garlic, cayenne, black pepper, chiles, and buffalo sauce. Simmer until thickened, stirring occasionally, about 10-15 minutes. If the jackfruit looks a little dry, lower the heat and mix in 1/4 cup of broth or water.
- Place the taco shells on the prepared baking sheet. Divide the jackfruit mixture into each. Top with shredded cheese. Bake for 10-15 minutes until the cheese melts and bubbles.
- Serve the tacos hot hot hot with ranch, sliced avocado, green onions, and cilantro, as desired.
