Korean Jackfruit Tacos with Kimchi Cabbage Slaw

I found this gem of a recipe on goop and it’s one of my go-to’s when I want something quick and delicious with jackfruit. I doubled her initial recipe and use coconut sugar instead of coconut nectar.

FOR TACOS:
Avocado oil
1 large yellow onion
2 16-ounce can jackfruit, drained (I get mine from Trader Joes)
1/2 tsp salt
4 cloves garlic, minced
2 Tbsp coconut sugar
¼ cup coconut aminos (if you don’t have it you can use soy sauce or tamari)
1/4 cup liquid aminos
1 teaspoon sesame oil
2 teaspoon gochugaru (Korean chili flakes)
1 teaspoon ginger, grated
3/4 cup water
Corn or flour soft tortillas (the better quality you use the better your taco will be)

FOR THE KIMCHI CABBAGE SLAW:
1/2 head small red cabbage, diced
1 cup coarsely chopped kimchi
4 tablespoons mayo (I used Kewpie)

Sriracha and salt to taste

Garnish with cilantro & green chile salsa

Steps:
Heat 2 Tbsp of olive oil in a skillet over medium-high heat. Add the garlic and saute until fragrant then add onion and saute for a few minutes to soften then add jackfruit and the 1/2 tsp of salt.

Meanwhile, whisk together the coconut sugar, coconut aminos, liquid aminos, sesame oil, gochugaru, ginger, and water in a bowl and add to the onion-jackfruit mixture.
Bring to a boil then reduce the heat to medium-low and let simmer for 30 minutes. I cover for the first ten minutes to soften the jackfruit and then uncover. After about 20 minutes you’ll want to mash the jackfruit when it’s soft. It will absorb most of the liquid this way.

When you’re about 25 minutes in, start heating the tortillas as it will take a few minutes. Keep them warm in a basket with cloth.

SLAW:
Combine all ingredients. Set aside. You could do this ahead as the flavors meld together the more it sits.


To assemble, add the jackfruit mixture to the tortilla and top with the kimchi slaw and lots of fresh cilantro.

Original recipe from goop.com - this is my version