Caribbean Tacos

Delicious Dishes You Didn't Know You Could Make with Jackfruit
COURTESY BAHAMA BREEZE
By replacing the meat with jackfruit, you won't be consuming all of the saturated fat and cholesterol that pork and beef naturally have. This dish is also packed with protein, vitamins, and potassium. Recipe by Bahama Breeze, a Caribbean-inspired restaurant brand with more than 35 locations in 15 states.

Jackfruit Tacos
Flour tortillas filled with Guava BBQ sauce-marinated jackfruit, jicama-mango slaw, corn and black bean salsa, tortilla strips, and Sriracha aioli.

Ingredients Tacos
1 cup of young, green jackfruit
1 cup of BBQ sauce
1 tablespoon of guava paste
1 small sweet onion, sliced
1 teaspoon of olive oil
4 flour tortillas
¼ cup of tortilla strips
½ cup of mayo
2 tablespoons of Sriracha
1 tablespoon of cilantro, chopped
1/3 cup of black beans
1/3 cup of tomato, chopped
1/3 cup of corn kernels
1 tablespoon of lime juice
Salt and pepper, to taste
Guacamole, for serving (optional)
Jicama Mango Slaw
½ cup of mango, peeled diced
1 cup of jicama, peeled and julienned
½ cup of red bell pepper, diced
1 tablespoon of cilantro, chopped
1 tablespoon of freshly squeezed lime juice
1 teaspoon of light brown sugar
½ teaspoon of habanero sauce
Salt, to taste
Directions
If using fresh jackfruit, peel jackfruit and cut into 1” cubes. Boil in lightly salted water for 30 minutes or until tender, drain and set aside. If using canned, make sure it’s young, green jackfruit packed in water or brine. (Find canned jackfruit at your local Asian grocer or on Amazon.)
Cut the jackfruit into thin slices that mimic a shredded texture. Set aside.
To prepare the Jicama Mango Slaw, combine lime juice, brown sugar, salt and habanero sauce in a medium bowl and whisk until combined. Add remaining ingredients and toss to combine. Set aside.
In a small bowl, combine black beans, corn and tomato. Toss with lime juice, and salt and pepper, to taste. Set aside.
Add BBQ sauce and guava paste to a small saucepot over low heat. Whisk until combined.
In a sauté pan, heat olive oil on medium to coat. Sauté onion until translucent, about 3-5 minutes.
Add jackfruit and guava BBQ sauce to the sauté pan. Toss gently to combine. Cook on medium-high heat for approx. 5 minutes until tender.
While jackfruit cooks, warm tortillas. Mix mayo and Sriracha in a small bowl. Set aside for topping.
Once jackfruit is cooked, start building your tacos. Top each tortilla in the following order: Jicama mango slaw; tortilla strips; jackfruit; Sriracha mayo; black bean, tomato and corn salsa; and a sprinkling of cilantro to finish. Serve with guacamole.