Vegan Jackfruit Hard Tacos with Apple-Jicama Slaw
Ingredients
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2 cans young green jackfruit in water
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1 teaspoon crushed garlic
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3 tablespoons canola oil
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2 tablespoons tomato paste
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1 tablespoon maple syrup
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1 tablespoon adobo sauce
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1 tablespoon chili powder
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 425℉ on the Roast cook mode using the button below.
June Oven
Prepare the jackfruit
Place the jackfruit on a chopping board and pat dry with paper towels. Cut each piece into ½”-thick strips.
paper towels
chopping board
Mix the seasonings
In a medium bowl, combine the crushed garlic, oil, tomato paste, maple syrup, adobo sauce, chili powder, salt, smoked paprika and cayenne, if using. Whisk until smooth.
1 teaspoon crushed garlic
3 tablespoons canola oil
1 tablespoon maple syrup
2 tablespoons tomato paste
1 tablespoon adobo sauce
1 tablespoon chili powder
1½ teaspoons salt
½ teaspoon smoked paprika
⅛ tablespoon cayenne pepper
2 medium bowls
measuring spoons
whisk
Season the jackfruit
Add the pieces to the spices and mash with the back of a wooden spoon or a potato masher until the jackfruit looks a bit shredded. Mix well to coat the jackfruit in spices. Spread the jackfruit in an even layer on the June Pan
wooden spoon
June Pan
Roast the taco filling
Place the June Pan on the middle shelf of the June Oven. Roast 20 minutes, until the jackfruit is slightly crisped and browned on the edges. June will notify you when the jackfruit is ready. If desired, follow on-screen instructions to continue cooking.
Peel the jicama
While the jackfruit cooks, place the jicama half flat-side down on a chopping board. With a vegetable peeler or knife, remove the thick skin, carefully following the contours of the jicama with the blade. Discard the skin.
½ jicama
Cut the jicama
Cut the jicama into ¼”-thick slices. Lay several slices on top of each other and slice into ¼”-thick matchsticks. If the matchsticks are longer than 2”, cut in half crosswise to make shorter matchsticks. Repeat until all the jicama has been matchsticked. Transfer the matchsticks to a medium bowl.
Cut the apple
Place the base of the apple on the chopping board. To make the first cut, start with the knife blade slightly offset from the stem, about ¼”, and slice down. Repeat on the other 3 sides to core the apple (discard the core). Place the apple pieces flat-side down on the chopping board and cut into ¼”-thick slices. Lay several slices on top of each other and slice into ¼”-thick matchsticks. Repeat until the entire apple has been cut. Transfer the matchsticks to a medium bowl.
1 Granny Smith apple
Finish the slaw
Add the sliced onion to the slaw. Squeeze the juice from the lime half directly into the bowl. Add the chopped cilantro, cumin, salt and pepper. Toss to combine and set aside.
¼ black pepper
½ teaspoon ground cumin
¾ teaspoon salt
½ lime
¼ cup chopped cilantro
¼ cup sliced red onions
citrus juicer
Finish the taco filling and warm the taco shells
When June notifies you that the taco filling is ready, remove it from the June Oven. Cover loosely with foil to keep warm and set aside. Place taco shells on the June Pan. Transfer the June Pan to the middle shelf of the June Oven. Cook the taco shells until they are crisp and hot, about 3 minutes. June will notify you when to remove the taco shells.
12 hard taco shells
foil
June Pan
Assemble and serve
Assemble the tacos by scooping jackfruit filling into each tortilla shell. Top with the slaw and serve immediately with extra slaw on the side.