Hatch Chile Jackfruit Tacos

Hatch Chile Jackfruit Tacos

Makes 10 – 12 Tacos

Ingredients

Jackfruit

2 cans jackfruit

1 can fire roasted tomatoes, drained (optional)

1 ½ Tbsp oil

½ white onion, brunoise

2 ½ Tbsp taco seasoning by Bearitos

2 Tbsp ketchup

1 tsp honey

½ tsp paprika

½ tsp salt

¼ tsp black pepper

Hatch Chiles

Fire roasted, dash of salt, seeds removed

Toppings

½ white cabbage, julienned

½ purple cabbage, julienned

2 barely ripe mangos, brunoise

½ white onion, brunoise

½ purple onion, brunoise

½ C radishes, sliced

1 C minced cilantro

Juice of 2 limes

White sauce

½ C avocado oil mayonnaise by Primal Kitchen

Juice of 1 lime

½ tsp onion powder

Salt and pepper to taste

Directions

Prep all your vegetables (add a little lime juice to each prep)
Strain jackfruit, place in a pot with water to cover contents. Set to high heat. Let boil for 1-2 minutes, turn off heat, strain and wash with cool water. Once cooled, pull apart. Set aside.
If you prefer a wetter jackfruit filling add the fire roasted tomatoes. If you prefer a dryer meatier feel do not add it. Place oil in a pan, set to high heat, sauté onions for 1-2 minutes. Add the jackfruit, toss for 1-2 minutes. Add the taco seasoning, toss, once well coated add the ketchup, paprika, salt and pepper. Cook for about 5 minutes. Turn off heat and let cool.
Place tortillas on a pan in the oven at 350 degrees on broil for 5 minutes.
For your hatch chilies, remove stem, slice in half across, scrape off all seeds (will be very spicy if you don’t).
Build your tacos! Style as desired. Recommendation: start with jackfruit, slice of hatch Chile, top with cabbage, onions, mango, radish, white sauce, cilantro and squeeze of lime. Enjoy!