Easy Vegan Jackfruit Nachos
While living in China, I came to know a great many foods that I had never heard of before, and smelled a great many smells I had never sniffed. Some were exotically delicious and became part of my kitchen staples, and some still make my stomach churn (stinky tofu I am talking to you).
China has a great love for many foods, one of which is durian. I have never understood why, and I have actually given up on trying. I stay as far away from durian as I can. One day, while visiting a local market, I saw something that looked like durian, so I started to run away. Then I realized, I don’t smell stinky feet. That can’t be durian! Huzaah! So I moved closer to inspect the strange spiky fruit and realized that it was jackfruit. I had heard so much about this ingredient in the plant-based community, but it was the first time I had ever seen it. It was mature jackfruit, so when I tried to cook it up, it didn’t look or taste like the mouth-watering dishes I had seen it in online. Well, that was because of one very important detail, it wasn’t young jackfruit. I did not give up on my quest to make a delicious and healthy jackfruit recipe!
Cooking with young jackfruit is like a dream. Young jackfruit is more tender, and not at all very sweet. The result when you cook it is a shredded meat-like texture, and a mild taste. It soaks up flavors like a sponge, and is just as good as everyone tells you it should be. Luckily, here in the Philippines, I can find it fully prepared and ready to cook, after a good wash of course. Jackfruit is a big sticky mess to prepare yourself, so you are best off finding it already prepared for you, or getting it in a can. Just make sure it’s in a brine, not sweetened liquid.
What makes these nachos special, besides the jackfruit, is another one of my favorite Southeast Asian ingredients-lemongrass. Lemongrass has a citrus flavor that is deeper and has a more aromatic flavor profile than a simple lemon, and has become one of my favorite ingredients to experiment with.
If you have been following me for a while, you will also know that I love a good mash-up of Asian and Latin flavors (as can be seen in my Korean Tostadas and Breakfast Tacos), and this dish is a reflection of that. These nachos are full of flavor, and topped with fresh, crisp lettuce and corn and avocado salad to make it so yummy in your tummy. This is definitely a carnivore pleaser and a dish you will want to eat again and again. It just might be one of the best jackfruit recipes you will try!
To find out how to make flavorful vegan shredded “chicken” nachos, read on!
Looking for more Mexican vegan recipes? Check these out:
Vegan Double Decker Tofu Tacos with Cheeze Sauce
Crispy and Delicious Chili Cheeze Rolls
Jackfruit Nachos
Southeast Asian meets Latin in this delectable mashup of flavors.
Ingredients
- For the Jackfruit Topping:
- 2 cups prepared young jackfruit, cores removed
- 4 pieces lemongrass
- 1 small white onion, diced
- 3 cloves garlic, minced
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/8 tsp chili powder (more if you like it spicy!)
- salt and pepper to taste
- juice of half a lime
- For the Salsa:
- 1 avocado, peeled and sliced into chunks
- 1/3 C corn kernels, canned or cooked fresh
- 1/4 C purple onion, diced small
- salt and pepper to taste
- juice of half a lime
- And:
- tortilla chips
- shredded lettuce
- your fave hot sauce
Instructions
- Heat a bit of oil over medium-high heat in a large pan. Add chopped white onion, and minced garlic. Hit the thick stems of the lemongrass with a knife handle, splitting them open a bit. Heat it up an stir until those amazing smells fill your kitchen.
- Add the jackfruit to the pan and stir well. Cook for a few minutes until the jackfruit is heated through. Add all remaining ingredients except the lime juice. Cook for about 8 more minutes, reducing heat if necessary so as not to burn. Taste the jackfruit to make sure the spices are all to your liking, and the texture is nice and tender. Once done, remove from heat and stir in lime juice.
- If desired, heat up tortilla chips in the oven for a few minutes to make them nice and crunchy. Arrange half of them in a layer on your serving plate or platter. Add half of the jackfruit mixture on top of the chips, then add a layer of shredded lettuce. Add a second layer of tortilla chips, jackfruit and lettuce.
- In a small bowl, mix together the avocado and corn, lime juice and salt and pepper. Give it a nice and gentle mix. Add a giant dollop of it to your 'chos.
- Admire the work you have done and get ready for massive compliments. Serve with your favorite hot sauce.
Notes
If you use fresh jackfruit, you might need to add a few tablespoons to the mixture so it doesn't dry out too much, and to help cook and tenderize the jackfruit a bit.