Jerk Jackfruit Tacos Served with Tostones and Mango Picante
Chef
Brian Steward
Hospital
Endeavor Health
Prep time
1 hour 30 minutes
Cook time
1 hour
Yield
20 servings
Recipe type
Plant Forward
Image
ingredients
Ingredients
1 habanero pepper
¼ red onion
2 garlic cloves
1 bunch green onions
¼ cup cider vinegar
¼ cup soy sauce
½ teaspoon salt
1 teaspoon black pepper
2 ounces fresh ginger
1 tablespoon brown sugar
¼ cup vegetable oil
Juice of 1 lime
2 pounds 13 ounces jackfruit
1 red onion, sliced
1 cup lime juice
2 tablespoons plain yogurt
½ cup sour cream
40 corn tortillas
2 cups diced pineapple
2 cups queso fresco
2 cups shredded green cabbage
30 green plantains
¾ cup oil
1 cup diced onion
8 garlic cloves
1 teaspoon cinnamon
2 habaneros, seeded and chopped
6 cups diced mango
1 cup cider vinegar
Salt and pepper to taste
¼ red onion
2 garlic cloves
1 bunch green onions
¼ cup cider vinegar
¼ cup soy sauce
½ teaspoon salt
1 teaspoon black pepper
2 ounces fresh ginger
1 tablespoon brown sugar
¼ cup vegetable oil
Juice of 1 lime
2 pounds 13 ounces jackfruit
1 red onion, sliced
1 cup lime juice
2 tablespoons plain yogurt
½ cup sour cream
40 corn tortillas
2 cups diced pineapple
2 cups queso fresco
2 cups shredded green cabbage
30 green plantains
¾ cup oil
1 cup diced onion
8 garlic cloves
1 teaspoon cinnamon
2 habaneros, seeded and chopped
6 cups diced mango
1 cup cider vinegar
Salt and pepper to taste
preparation
Instructions
1. Purée marinade ingredients and toss with jackfruit. Marinate 24 hours.
2. Slice onion thin and marinate in lime juice overnight. Drain and reserve juice.
3. Mix yogurt, sour cream, and reserved onion marinade to make crema.
4. Peel plantains and cut into 1-inch pieces. Fry and smash into patties. Fry again until crisp.
5. Sauté onion and garlic in oil until soft. Add cinnamon, habanero, and 4 cups mango. Cook until mango softens.
6. Blend mixture and slowly add vinegar. Stir in remaining mango and season.
2. Slice onion thin and marinate in lime juice overnight. Drain and reserve juice.
3. Mix yogurt, sour cream, and reserved onion marinade to make crema.
4. Peel plantains and cut into 1-inch pieces. Fry and smash into patties. Fry again until crisp.
5. Sauté onion and garlic in oil until soft. Add cinnamon, habanero, and 4 cups mango. Cook until mango softens.
6. Blend mixture and slowly add vinegar. Stir in remaining mango and season.
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