crispy salsa verde jackfruit tacos
It's gettin' hot in here, but please leave on your clothes (I don't want to see that)
Ingredients
- 1/2 medium yellow onion, diced
- 2 tsp chipotle chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- 2 12-oz cans jackfruit, drained and shredded
- 1 cup salsa verde, homemade or store bought
- 1 can black beans, drained
- 8-10 hard corn tortillas
- 2 cups shredded Mexican blend cheese
- shredded romaine, pickled red onions, and cilantro, to serve
salty avocado crema
- 2 avocados
- 1/4 cup plain whole milk Greek yogurt
- 2 tbsp lime juice
- 1/2 tsp kosher salt, or to taste
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the onion and saute until fragrant, about 4-5 minutes. Stir in the chipotle chili powder, garlic powder, and cumin for one minute. Dump in the jackfruit and cook for 5 minutes, stirring occasionally, until slightly crisped.
- Pour in the salsa verde and 1/2 cup of water. Simmer gently for 8-10 minutes, stirring occasionally, until the liquid is mostly cooked off. Stir in the black beans.
- Stuff each tortilla with the jackfruit filling and cheese. Bake for 8-10 minutes until the cheese is melty and gooey.
- To make the crema, combine the avocados, Greek yogurt, lime juice, and salt in a food processor. Whip until smooth, about 2-3 minutes, scraping down the sides of the bowl as needed with a spatula.
- Serve each taco with a dollop of the avocado crema, shredded romaine, cilantro, and pickled red onions, as desired.
Notes
*Homemade tortilla shells: Preheat oven to 425 degrees. Microwave each tortilla for 20 seconds until very pliable. Spray lightly with oil and drape over a grate in the oven. Bake for 5 minutes. The tortilla will hold its folded shape, but will remain pliable.
*Pickled red onions: Thinly slice a small red onion and place into a jar. Heat 1/2 cup of water to just before a boil. Combine 1/2 cup white vinegar, 1 tablespoon sugar, and 1 tsp salt in a small bowl. Pour in the water and whisk until the granules dissolve, then pour the liquid into the jar with the onions so it covers all of the onions. Let sit, sealed, at least an hour, but preferably overnight in the fridge.