Jackfruit Tacos al Pastor with Pineapple Salsa and Zesty Cannellini Beans

Jackfruit Tacos al Pastor

with Pineapple Salsa and Zesty Cannellini Beans

GET RECIPES DELIVERED
dinner

We’re going to bet you’ve never had tacos like these before. Chipotle is a bold, smoky chile, and here we pair it with something surprising: caramelized pineapple purée. Pan roasted jackfruit takes on a great crispy texture as it soaks up the flavorful combination of chiles, spices, and fruit, and gets piled onto warmed corn tortillas.

Fall Recipes Summer Recipes Party Foods Spring Recipes Nut-Free High-Protein Gluten-Free Soy-Free Root Vegetables Beans/Legumes Appetizer Dinner Mexican
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
730
FAT
23g
CARBOHYDRATES
114g
PROTEIN
20g

MAIN INGREDIENTS

  1. 1 can jackfruit
  2. 1 onion
  3. 1 orange
  4. 2 cloves garlic
  5. 1 tbsp chipotle paste
  6. 2 tbsp caramelized pineapple puree
  7. 1 tbsp white vinegar
  8. 3 oz fresh pineapple
  9. Fresh cilantro
  10. 1 lime
  11. ½ can cannellini beans
  12. ¼ cup pumpkin seeds
  13. 6 corn corn tortillas
  14. 2 radish
  15. 1 tbsp vegetable oil*
  16. Salt and pepper*
  17. *Not included
Allergens: N/A

TOOLS

  • Blender
  • Microplane or zester
  • Large nonstick skillet

INSTRUCTIONS

1
Make the al pastor sauce
Drain and rinse the jackfruit. Use your hands to shred into a large bowl. Peel and small dice the onion. Halve the orange. Add half the onion, juice from the orange, 2 cloves garlic, chipotle paste, caramelized pineapple puree, white vinegar, and ½ tsp salt to a blender. Blend until smooth. Pour about half of the al pastor sauce over the jackfruit to marinate until Step 4 and reserve the rest for serving.
2
Prepare the pineapple salsa
Preheat the oven to 350°F. Finely chop the cilantro. Small dice the pineapple. Zest and halve the lime. In a medium bowl, combine the remaining chopped onion, half the chopped cilantro, diced pineapple, juice from half the lime, and a pinch of salt. Stir the pineapple salsa to combine.
3
Make the zesty cannellini
Drain and rinse the cannellini beans. To a small bowl, add the remaining cilantro, the lime zest, juice from the remaining lime half, half the beans (reserving half for the Socca Pizza recipe), and a pinch of salt and pepper. Stir to combine and set aside to marinate. Place a large nonstick skillet over medium heat and add the pumpkin seeds. Cook until fragrant and toasted, about 4 to 6 minutes, then transfer to a bowl.
4
Cook the jackfruit
Return the large nonstick skillet to medium heat with 1 tbsp vegetable oil. Once hot, add the marinated jackfruit and sauce from the large bowl to the skillet. Cook, tossing occasionally, until the sauce thickens slightly and jackfruit is caramelized, about 8 to 10 minutes.
5
Add the finishing touches
Wrap the corn tortillas in foil or a dish towel and warm in the heated oven for about 5 minutes. Slice the radish into thin sticks.
6
Serve
Divide the warm tortillas between plates and layer on the jackfruit al pastor, pineapple salsa, radish sticks, and toasted pumpkin seeds. Drizzle with the remaining al pastor sauce. Serve with the zesty cannellini beans.