We have now come to the 2nd recipe in this jackfruit series, The Jackfruit Fajita! You will also get the recipe for my fabulous fire avocado sauce, it’s the perfect combination, it’s even good on salad as a dressing. If you love fajitas then I know you will love this recipe, you won’t even notice you’re not eating meat because the texture and flavors are on point. You will end up with juicy chewy strips of fruit meat…Heaven must be on Earth…. In this recipe we will marinate the core of a jackfruit, the smallest edible part, so don’t expect as many fajitas as pulled jackfruit sandwiches; although you don’t have to use only the core, I suppose you could use the fruit pods as well.
If you haven’t learned how to deconstruct a jackfruit, or if you have no idea what a jackfruit even is then please check out this post.
Fajitas were a staple in my diet, I loved beef or chicken with loads of bell peppers and onions, cheese never hurt either. All wrapped tightly in an oversized flour tortilla. This meal among many other meals were the death of me, so amazingly delicious but they always weighed me down, made me tired and eventually my stomach would hurt….No fun, no matter how delicious!
This recipe has been the perfect alternative for me, I even switched up my choice of wrap. Although I love flour tortillas, enriched wheat is hard for the body to digest, I now use ezekiel’s sprouted wheat tortillas which are pretty good. But then the other week I went to the local supermercado to try and find a good local flour tortilla and instead I found these small, thick, all corn tortillas with a little bit of lime water, they are now my new favorite!
- The core from a 1/4 of a jackfruit weighing about 7 lbs.
- 1/4 cup water
- 1/4 cup worcestershire sauce
- 2 tbsp grapeseed oil
- 2 tbsp tamari (soy sauce or nama shoyu)
- 1 clove garlic or 1 tsp garlic powder
- 1/2 tbsp chili powder
- 1/2 tsp cumin
- pinch of sea salt
- dash of pepper
- onions, leaks, bell peppers. mushrooms, and -or- tomatoes.
- Any wrap will do, but my favorites are ezekiel's sprouted whole grain tortillas, the local thick stone ground corn tortillas, like in the pictures, and there is always the option to make your own!
- Cut out the core of the jackfruit
- Cut it into strips
- Heat your skillet to med-hi
- Add jackfruit and water
- Cook for 10 minutes
- Add marinade and veggies
- Cook for additional 10 minutes or until soft
- You could also cube the jackfruit for bite sized pieces.
- 1/2 cup hot sauce; I blend my fermented cayennes
- 1 avocado
- 2 cloves garlic
- 1 tbsp apple cider vinegar
- 1 tsp salt
- Add all ingredients to a high speed blender.