Awhile back I shared with you how I clean a jackfruit, and as you probably noticed….there is a TON of meat when you do so! I froze the majority of the jackfruit meat for later use, which is something I encourage those of you who eat jackfruit to do so you don’t waste it.
This week’s meal plan will include jackfruit tacos. I figured that since Cinco de Mayo was approaching and I need to amp up my taco raining for my Friday night Cinco de Mayo downtown Barrio date with the gals, I’d kill two birds with one stone and make some amazing tacos using the frozen jackfruit meat. Here’s a look at my meal plan for the week!
Want to try the jackfruit tacos? Take a look at how easy they are to make!
Katie’s Crockpot Jackfruit Tacos
-Jackfruit Meat (I use about 3 lbs of it)
-1 Tablespoon Pepper
-5 oz Worcestershire Sauce
-6 oz Liquid Smoke
-1/2 onion, chopped
-1/2 cup olive oil
-1/2 cup celery
-18 oz katchup
-1 cup water
-1/4 cup lemon juice
-1/4 cup apple cider vinegar
-1 Tablespoon dry mustard
-1/4 cup brown sugar
-Dash of Cayenne Pepper
Place all ingredients in a crockpot and cook on high for about 6 hours. Once done cooking, use a fork or the paddle attachment on your KitchenAid mixer to shred the jackfruit meat.
You can use corn or flour tortillas for the taco shells and top with whatever you like. I take a coleslaw mix and use that as a topping…it’s really tasty! You can also make your own by mixing 1/4 cup shredded carrots with 1/2 cup shredded green cabbage and 1/2 cup shredded purple cabbage. Mix with 1/4 cup olive oil mayo. I prefer to omit the mayo if you wonder where it is in mine!
Ready for a successful week in the gym and in the kitchen! I hope you are as well!