Under the Sea Jackfruit Tacos with Pineapple Salsa

Spiceology

Servings

4-6 servings

Prep Time

20 minutes

Cook Time

1 hours

Cuisine

Modern American

Category

Main Course

Under the Sea Jackfruit Tacos with Pineapple Salsa

Ingredients

    blank

    • 16 ounces jackfruit, unseasoned, drained
    • 2 cups water
    • 1/2 cup Korean bbq sauce (plus 1/2 cup for serving)
    • 2 tablespoons Hell's Kitchen Under the Sea blend

    • 1/2 onion, diced

    • 6 cloves garlic, minced
    • olive oil, to taste
    • 8 corn tortillas
    • red cabbage, shredded

    blank

    • 2 cups pineapple, diced

    • 1 avocado, ripe, diced

    • 3/4 cup red onion, diced
    • 1 cup cilantro, chopped
    • 2 cloves garlic, minced
    • 1/4 cup lime juice
    • 2 teaspoons Hell's Kitchen Under the Sea blend

    Directions

    1. In a heavy-bottomed pot, heat the olive oil over medium-low heat.
    2. Add the onion and cook, stirring frequently, until translucent.
    3. Add the garlic and Spiceology Under the Sea blend and toss to coat well.
    4. Add the jackfruit pieces, 1/2 cup of the sauce and 2 cups of water. Bring to a simmer, partially cover with a lid and simmer on low flame for 45 minutes or until most of the liquid has been reduced.
    5. Use two forks to shred the jackfruit, then stir in the remaining sauce and remove from heat.
    6. Meanwhile, prepare the salsa and keep refrigerated until needed.

    blank

    1. Combine all ingredients together in a bowl. Chill until ready to serve.
    2. To Serve assemble tacos by adding jackfruit to tortillas, top with cabbage and salsa.