Flavorful soft shell tacos with oven-grilled jackfruit, tomato salsa and refreshing yogurt sauce. Perfect as an appetizer or for a vegan Tex Mex evening with friends.
Prep Time 1 hourhour
Cook Time 45 minutesminutes
Total Time 1 hourhour45 minutesminutes
Servings 10Tacos
Calories 267kcal
Ingredients
FOR THE JACKFRUIT:
800gCanned young jackfruit - I take the one from Jacky F from the Alnatur
FOR THE SOFTSHELL TACOS, place all ingredients in a large bowl or food processor fitted with a dough program and knead well once until a uniform, smooth dough is formed. Depending on the type of flour, you may need a little more flour (if too wet) or more water (if too dry) until the dough is ideal. The dough should be evenly kneaded, with a nice smooth surface. Cover with a kitchen towel and let rest for 30 minutes .
½ tbspn Baking powder, ½ tbspn Salt, 30 ml Olive oil, 120 ml Warm water, 200 g fine spelt flour type630
Heat pan and coat with a little baking oil. I do this with a silicone brush to save oil.
30 ml Frying oil
After resting time, divide dough into 10 equal portions and shape into small round balls. On a floured work surface, roll out one ball flat and one round.
Place in pan and bake for 1-2 minutes per side. Not too long, otherwise they will turn brown and dry. Repeat process until all tacos are baked and stack on top of each other, this will keep them nice and warm. Set aside.
FOR THE JACKFRUIT, take jackfruit pieces from the can and strain (do not need to wash). Tear into small pieces with your hands, using the firm end.
800 g Canned young jackfruit, 30 ml Frying oil, 110 g red onion, 1 tbspn Garlic granules or 2 cloves of garlic, 1 tbspn Cumin, 1 tbspn Paprika powder, 1 tbspn Coriander, ¼ tbspn Cinnamon, 1 tbspn Sambal Olek, 30 g Tomato paste, 30 ml maple syrup, 45 ml Tamari, Black pepper to taste, ½ tbspn liquid smoke, 15 ml Apple cider vinegar
Preheat oven to 200 degrees, line baking sheet with baking paper. If available, use the grill function, otherwise use convection.
Heat a pan with the frying oil, add the onion and sauté until translucent. Add garlic granules, cumin, paprika, coriander, cinnamon, sambal olek (or chili) and tomato paste and mix well once.
Add jackfruit chunks, maple syrup, tamari, pepper, liquid smoke and apple cider vinegar and mix well again until everything is evenly combined.
Pour onto a baking sheet and spread well. Place in oven and bake for 20 minutes until pieces are nicely browned.
After the baking time is up, turn off the oven and leave it still in the oven to keep everything nice and warm.
FOR THE TOMATO SALSA Place tomatoes, green onion, lime juice, maple syrup, salt and pepper in a medium bowl, mix well and set aside.
5 Piece large, juicy tomatoes, 30 ml Lime juice, 7,5 ml maple syrup, Salt and pepper to taste, 3 Piece Spring onion
FOR THE YOGURT SAUCEAdd coconut yogurt, lime juice, sea salt and black pepper to a medium bowl and mix well. Set aside.
30 ml Lime juice, Sea salt to taste, Black pepper to taste, 500 g Coconut yogurt
Finally, fill each softshell taco with jackfruit, tomato salsa and yogurt sauce. Decorate with fresh cilantro leaf and enjoy!
Fresh coriander greens, optional lactic fermented vegetables, optional lettuce leaves and other vegetables