Inspired by Mexican street tacos, these Slow Cooker Jackfruit Adobada Tacos are perfect for Taco Tuesday.
Jackfruit is slow cooked in a rich, flavorful chile and citrus based sauce. The base of the sauce is rehydrated chiles, vinegar, orange juice and achiote paste. Achiote paste adds a distinct and unique flavor that sets these tacos apart from your standard tacos. Achiote paste is made from ground annatto seeds, which adds that unique flavor and color to the sauce. You can find achiote paste at your local Latin Market and online.
Diced pineapple is added along with the jackfruit. As the jackfruit cooks in the slow cooker, the pineapple releases their juices and breaks down into the sauce. Jackfruit still continues to surprise me. After the jackfruit is shredded in the sauce the jackfruit resembles shredded pork; it's so unreal to me. Even omnivores will enjoy these plant-based tacos.
For garnishes, these tacos are topped with traditional Mexican tacos garnishes: chopped cilantro, diced white onion, fresh lime juice and diced pineapple. The combination of the chiles, orange juice, vinegar, and achiote paste adds such a unique flavor profile.
These Slow Cooker Jackfruit Adobado Tacos are easy to make and are a great make-ahead meal. Make a batch on the weekend to use throughout the week.
If you love this jackfruit recipe, you'll love these other recipes using jackfruit:
- 2 Guajillo Chiles, stemmed and seeded
- 2 Ancho Chiles, stemmed and seeded
- 2 Garlic Cloves, peeled
- ½ 3.5 Oz Achiote Paste Bar
- ½ Cup Fresh Squeezed Orange Juice
- ¼ Cup Distilled White Vinegar
- 2- 20 Ounces Cans Jackfruit packed in brine or water, drained
- 1 Small Pineapple, peeled and diced
- Salt to taste
- Corn tortillas, warmed
- Finely diced white onion
- Diced Pineapple
- Chopped Cilantro
- Lime Wedges
- In a heat resistant bowl, add the stemmed and seeded chiles. Cover with boiling water. Let the chiles rehydrate for 10-15 minutes, or until softened. Drain and transfer to a blender.
- To the blender, add the garlic, achiote paste, orange juice, and white vinegar. Blend until completely smooth. It'll be on the thicker side. Set aside.
- In a slow cooker, add the drained jackfruit and half of the diced pineapple. Reserve the remaining pineapple for garnish. Pour in the reserved chile sauce and stir everything; making sure that all the jackfruit is coated in the sauce. Cover and cook on low for 5 hours.
- After the jackfruit has cooked for 5 hours, shred the jackfruit using two forks. Cook for another 30 minutes to an hour. Season with salt.
- Serve with warmed corn tortillas and garish with the reserved pineapple, diced onion, squeeze of fresh lime juice and chopped cilantro.