crispy buffalo jackfruit tacos
Don't mean to be cheesy, but these tacos are the real champions of the Super Bowl.
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.
Notes
*Homemade crispy shells: Heat the oven to 425 degrees. Microwave the tortillas for 20-30 seconds under damp paper towels until pliable. Spray with cooking oil and quickly drape over a single grate in the oven. Don't burn yourself. Bake for 5-8 minutes until the tortillas crisp slightly and hold their shape. Remove with tongs to a plate or tray.
*Homemade ranch: In a bowl, stir together 1 cup of whole milk Greek yogurt, 1/4-1/2 cup buttermilk (adjust to viscosity preference), 2 tablespoons lemon juice, 2 tablespoons fresh shives, 1 tablespoon dried parsley, 1 teaspoon each garlic powder, onion powder, and dried dill, and a pinch of kosher salt and pepper. Taste and adjust seasonings as desired. Cover and refrigerate for up to a week.