Jackfruit Soft Tacos topped with Shredded Sweet and Sour Jicama
Wonderful summer lunch!
• 1/2 small unripe jackfruit
• 3 tbsp taco spice mix
• 1 tbsp ghee
• 1/2 tsp salt
• 1 Jicama
• 1 tbsp fresh lime/lemon juice
• 1 tsp sugar
• 1/4 tsp salt
• chopped lettuce as topping
• 10 whole wheat chapatis or corn tortillas
Homemade Taco Spice Mixture:
• 2 tbsp chili powder
• 1/2 tsp ground ginger
• 1/2 tsp oregano
• 1 1/2 tsp roasted ground cumin powder
• 1 tsp roasted ground coriander seeds
• 1/4 tsp hing
• 1 tsp salt
• 1 tsp pepper
Combine all in a jar and you are ready to use!
First chop up the unripe jackfruit meat into large cubes. Then place them into a pressure cooker with about 1 cup of water. Pressure cook for 5 minutes after the whistle blows. Then immediately open the pressure cooker by running cold water over the top of the pot, releasing the pressure.
Immediately place the ghee into a large skillet and heat. Then add the cooked jackfruit, taco spice mix and 1/2 tsp of salt. Stir fry for about 5 minutes and you are done! You can also add a little squeeze of lemon at the end.
To make the Jicama topping, peal the skin off the Jicama using a potato peeler. Then shred the white flesh using a manual metal shredder. Shred completely. When finished place in a bowl along with 1 tbsp fresh lime/lemon juice, 1 tsp sugar and 1/4 tsp salt. Mix it all up and you are done!
Now time to build the taco. Place the taco spiced jackfruit on top of the tortilla and then the toppings and you are ready to offer to Kṛṣṇa with love and devotion!