Sustainable Plantain Jackfruit Tacos
A vibrant, plant-based fusion dish combining the sweet earthiness of plantains and the hearty texture of jackfruit in a fragrant curry, served in soft tortillas. This recipe showcases how delicious and innovative climate-adaptive dining can be, blending Caribbean and Asian influences for a truly unique and sustainable meal.
Ingredients
- 1 tbsp coconut oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 inch ginger grated
- 1 can young green jackfruit in brine
- 2 medium ripe plantains peeled and sliced into rounds
- 1 can full-fat coconut milk
- 2 tbsp red curry paste
- 1 tsp ground turmeric
- 0.5 tsp ground cumin
- 0.25 cup vegetable broth
- 1 cup fresh spinach roughly chopped
- 12 small corn tortillas warmed
- 0.25 cup fresh cilantro chopped
- 1 lime cut into wedges
Instructions
- Heat coconut oil in a large skillet or pot over medium heat. Add diced onion and cook until softened, about 5 minutes.
- Add minced garlic and grated ginger, cook for another minute until fragrant.
- Stir in red curry paste, turmeric, and cumin. Cook for 1-2 minutes, stirring constantly, until aromatic.
- Drain and rinse the jackfruit thoroughly, then shred it lightly with your hands or two forks to resemble pulled meat. Add to the skillet along with the sliced plantains.
- Pour in the full-fat coconut milk and vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until plantains are tender and the jackfruit has absorbed the flavors. Stir occasionally.
- Uncover, increase heat slightly, and cook for another 5-10 minutes to allow the sauce to thicken. Stir in the fresh spinach until just wilted.
- Warm the corn tortillas according to package instructions (e.g., microwave, oven, or pan-fry).
- Spoon the plantain and jackfruit curry mixture generously into the warm tortillas. Garnish with fresh cilantro and a squeeze of lime before serving immediately.
Notes
Use ripe plantains for sweetness or green plantains for a firmer, potato-like texture. Adjust spice level to your preference. Serve with a squeeze of lime and fresh cilantro for an extra burst of flavor.