Taco Night Jackfruit Carne Asada with Guacamole, Salsa Fresca, and Coconut

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Taco Night Jackfruit  Carne Asada with Guacamole, Salsa Fresca, and Coconut

If you’ve never cooked with jackfruit before, prepare to be amazed. When cooked down, the immature fruit eventually shreds into tender strands reminiscent of braised beef or pork. Make sure you buy young jackfruit in brine rather than sweet jackfruit in syrup.


Salsa fresca 

4 medium tomatoes, diced and drained

Pinch cane or demerara sugar, optional

1/8 tsp (0.5 mL) salt

Juice of 1 lime

1/2 cup (125 mL) chopped cilantro


1 ripe avocado

Juice of 1 lime

1/4 tsp (1 mL) salt

1 green onion, white and green parts, thinly sliced

1/2 cup (125 mL) finely chopped cilantro

Jackfruit carne asada  

2 tsp (10 mL) ground cumin

1/2 tsp (2 mL) sweet or smoked paprika

1/2 tsp (2 mL) dried oregano

1/4 tsp (1 mL) black pepper

1/4 tsp (1 mL) salt

1 tsp (5 mL) extra-virgin olive oil

1 small white onion, diced

2 cloves garlic, minced

2 – 19 oz (540 mL) cans jackfruit in brine, drained

1/2 cup (125 mL) vegetable broth or water

1 Tbsp (15 mL) cane or demerara sugar

1 tsp (5 mL) lime juice

Shredded cabbage and cilantro, for garnish (optional)

8 to 12 small corn tortillas

Coconut crema  

1/4 cup (60 mL) coconut cream (see tip)


For salsa fresca, in large sieve, strain diced tomatoes and let them drain (reserving juice for drinking or for your next soup). In medium bowl, combine remaining salsa ingredients. Stir in drained tomatoes; taste and adjust seasonings. Set aside (or cover and refrigerate until use).

For guacamole, in bowl, mash avocado. Add lime juice, salt, green onions, and cilantro. Taste and adjust seasonings. Set aside (or cover and refrigerate until use).

For jackfruit carne asada, in small bowl, combine cumin, paprika, oregano, black pepper, and salt.

In medium pot set on medium, heat extra-virgin olive oil. When hot, add combined spices along with onion and garlic. Cook, stirring, for 5 minutes, or until onion has softened. Add chopped jackfruit along with broth or water, sugar, and lime juice, and cook, covered, stirring occasionally and separating jackfruit into strands with back of ladle or spatula as it breaks down, about 25 to 30 minutes. Lower heat if jackfruit starts sticking to pot and add 1 Tbsp (15 mL) water as needed. Remove lid and cook off any remaining liquid before serving.

To serve, warm tacos one by one on dry skillet or in warm oven for a few minutes. Place a spoonful of jackfruit on each, followed by salsa fresca, guacamole, shredded cabbage, and cilantro, then a drizzle of coconut crema overtop.


  • If you can’t find canned coconut cream, place a can of coconut milk in the fridge overnight to separate cream from the water. Then open the can (without shaking it), spoon off cream that’s risen to the top, and soften in a small skillet over low heat.
  • Allergen-friendly tip alternative: Coconut is a fruit, not a tree nut, so it’s safe for most people with nut allergies.

Each serving contains: 253 calories; 7 g protein; 12 g total fat (3 g sat. fat, 0 g trans fat);

41 g total carbohydrates (5 g sugars, 9 g fibre); 279 mg sodium




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