Pulled Jackfruit Tacos
Pulled Jackfruit Tacos
Directions
- In a bowl whisk together lime juice, olive oil, coconut sugar, smoked paprika, garlic, cinnamon, and salt. Add jackfruit and toss to coat evenly. Hold refrigerated for service.
- In a bowl, combine onions and cilantro. Hold refrigerated for service.
- Set grill to high. For each order, grill 4 ounces of marinated jackfruit until well-marked on all sides. Remove from grill, and shred or slice into thin strips.
- Warm 2 tortillas on grill. Divide jackfruit between tortillas.
- Top each with 2 tablespoons onion blend, 1 tablespoon sour cream, and 1 tablespoon cider pepper syrup. Serve hot.
Ingredients
- 3 tbsp lime, juice
- 2 tbsp oil, olive
- 1 tbsp coconut sugar
- 2 tsp McCormick Culinary® Smoked Paprika
- 2 tsp McCormick Culinary® Garlic Powder
- 1/2 tsp McCormick Culinary® Cinnamon, Ground
- 16 oz jackfruit, canned, drained
- 1/2 cup onion(s), 1/4 in dice
- 1/4 cup cilantro, fresh, chopped
- 8 Corn Tortillas, 6 in
- 1/2 cup sour cream
- 1/2 cup Cider Pepper Syrup
- 1/2 tsp salt
- 1/2 cup Cider Pepper Syrup
Cider Pepper Syrup
Directions
- In a saucepan, combine vinegar, coconut sugar, red pepper, rosemary, white pepper and red pepper. Bring to a boil and whisk well. Reduce heat and simmer until reduced to a syrup consistency.
- Add Frank's RedHot, stir, and continue to simmer for 5 minutes. Remove from heat and allow flavors to steep at least 4 hours or overnight. Strain through 2 layers of cheesecloth. Hold refrigerated for service.
Ingredients
- 3/4 cup vinegar, apple cider
- 3 tbsp coconut sugar
- 1 tsp McCormick Culinary® Red Pepper, Crushed
- 1 1/2 tbsp McCormick® Culinary Rosemary Leaves
- 1 1/2 tsp McCormick Culinary® White Pepper, Ground
- 1/4 cup Frank’s RedHot® Original Cayenne Pepper Sauce