Jackfruit Taco with Spicy Salsa de Tres Chiles and Guacamole

These flavor-packed vegetarian Jackfruit Tacos with Spicy Salsa de Tres Chiles and Guacamole, are sure to become a new favorite. The heat of the salsa and warm spices of the jackfruit are nicely balanced with the cooling and creamy guacamole. Jackfruit has become a beloved plant-based staple—its texture makes it the perfect meat substitute in any number of dishes, including in these tacos! Jackfruit adapts really well to whatever flavors you pair it with, and allowing it to rest will help bring out the spices. Find the video, recipe, and printable recipe PDF below! 

 
 

Yield:  12 portions

Method

For the Salsa de Tres Chiles

  1. Toast the chiles on an ungreased griddle or heavy skillet over medium heat. Transfer the toasted chiles to a bowl, cover with hot water and let rehydrate for 20 minutes, stirring regularly to insure even soaking.  Drain.

  2. While the chiles are soaking, lay the unpeeled garlic on the skillet or griddle and roast, turning occasionally, until blackened in spots and soft, about 15 minutes.  Cool, peel.

  3. Roast the tomatoes and tomatillos on two separate baking sheets under the broiler, turning as they brown. Cool completely, removing the skins from the tomatoes, and reserve any juices from the tomatoes and tomatillos.

  4. Combine the cooled tomatoes and tomatillos and their juices, garlic, and chiles in a food processor or blender and process to a coarse puree.  Add water to bring the salsa to a medium consistency, usually 4 to 5 tablespoons.  Taste and season with salt.  Transfer to a bowl or jar and refrigerate if not using within a couple of hours.

  5. Add DOLE Mango Cubes and cilantro prior to serving.

For the Jackfruit Tacos

  1. For the Jackfruit: Heat a sauté pan over medium-high heat. Add olive oil to coat the pan. Add the onions, sauté until golden brown. Add the garlic and spices and cook until aromatic. Add the DOLE Shredded Jackfruit. Stir to coat with the onion mixture.

  2. Add in the soy sauce and ½ cup stock, and simmer until the liquid evaporates. Season with salt and pepper and set aside. Chill overnight.

  3. For the Lime Cabbage: Place the cabbage and cilantro in a large bowl. Season with salt and pepper. Let sit for 10 minutes. Add lime juice. Adjust seasoning. The cabbage should be crunchy and not wilted.

  4. For the Guacamole: Combine all ingredients in a bowl. Mash to a chunky paste. Adjust seasoning with salt, pepper, and lime.

  5. Heat a sauté pan over medium heat. Add the oil and the jackfruit mixture. Sauté to slightly brown. Add in ½ cup of stock and a spoonful of salsa. Heat until warmed through. Stir in DOLE Mango Cubes and adjust seasonings with salt and pepper.

  6. Heat a corn tortilla. Place 1 to 2 ounces of Jackfruit Filling on top. Top with salsa, some Lime Cabbage, a spoonful of Guacamole. Garnish with pickled onions and cilantro.

Serving suggestion: Serve with a bowl of salsa with DOLE Mango Cubes folded in on the side.

Ingredients

For the Salsa de Tres Chiles

2 - 3 each, Dried arbol chiles, stemmed and seeded*

¼ oz. (3 each), Dried chipotle chiles, stemmed (or canned chipotle chiles en adobo)

3 each, Dried guajillo chile, stemmed and seeded

5 each, Garlic cloves, unpeeled

8 oz. Tomatoes, cored

8 oz. (3 - 4 each, medium) Tomatillos, husked and rinsed

3/4 tsp., Salt

½ cup, DOLE Mango Cubes

2 Tbsp., Cilantro, chopped

For the Jackfruit Tacos

Jackfruit Filling

as needed, Olive oil

1 ea., Onion, thinly sliced

2 Tbsp., Garlic, minced

1½ Tbsp., Pimentón

2 tsp., Ground cumin

2 lb., DOLE Shredded Jackfruit, drained

¼ cup, Gluten free soy sauce

1 cup, Mushroom or vegetable stock, divided

1 cup, DOLE Mango Cubes

as needed, Salt

as needed, Ground black pepper

 

Lime Cabbage

4 cups, Cabbage, chiffonade

¼ cup, Cilantro, chopped

¼ cup, Lime juice

as needed, Salt

as needed, Ground black pepper

 

Guacamole

2 cups, DOLE Diced Avocad

½ cup, Red onion, small dice

1 each, or as needed, Jalapeño, chopped

3 Tbsp., Cilantro, chopped

1+ Tbsp., Lime juice

 

as needed, Salsa de Tres Chiles (recipe above)        

24 each, Corn tortillas, 4”

as needed, Pickled red onions

¼ cup, Micro cilantro or cilantro sprig

This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the generous support of Dole.