I recently attended an incredible gluten-free retreat and left with so many new ideas that I’ve barely made it out of the kitchen for a week! I’ve been whisking and chopping and baking and canning into the wee hours of the morning, inspired by the creative minds I spent a few days with.
One evening during the retreat I shared my version of pulled “pork,” Jackfruit BBQ. Being from Kansas City, I should know my barbeque but am always apprehensive sharing this with meat-eaters. It was well-received and Shirley asked me what else I could make with jackfruit. I hadn’t tried anything else with jackfruit, but knew I should. No, not should, I would! Shirley inspired me to come up with more goodness using this bizarre fruit most people have never heard of. Because we eat tacos a lot, I decided to start there. And that’s where Diane comes in…
Diane shared delicious guaco-tacos, using thinly sliced jicama for the taco shells. She was inspired by a Jose Andres dish, but I’m certain she has improved upon it. I was so taken by these and enjoyed the jicama with more than just guacamole during the retreat. I had hummus, egg salad, a potato hash with Majestic Garlic that made my tastebuds beg for more, all with jicama taco shells. As soon as I got home from the retreat, I bought a better mandoline from OXO so I could slice jicama for tacos. It’s such a great idea on so many levels. They are crunchy, grain-free, low in calories, keep well in the refrigerator for days. I just love them!
So here it is, my newest jackfruit creation. It’s good for taco filling and also tasty on nachos. I’m showing it here with the jicama taco shells, which I filled with the jackfruit recipe below, shredded lettuce, tomatoes and guacamole. My favorite fella topped his with peach salsa. Delicious!
10 oz. can of young green jackfruit, found in Asian markets
1/2 cup uncooked wild rice
1 1/2 cups water
2 T. taco seasoning (I keep a jar of this seasoning from Whole New Mom in the cupboard. I quadruple the recipe so I always have some handy.)
Drain and rinse the jackfruit.
Place all ingredients in crockpot and cook on low for 4 hours. Stir occasionally.
Turn crockpot off and allow to cool for awhile. Once a manageable temperature, pour the mixture out onto a large cutting board. Chop, chop, chop, until the mixture resembles ground meat taco filling.
It may still be warm enough to serve or you might want to microwave it for a minute or two. The leftovers will also reheat well in the microwave, that’s how I discovered how good the filling is on nachos.
To make the jicama taco shells, start with a jicama that is narrow enough to fit completely between the sides of your mandoline. Peel the jicama and using the serrated blade, slice the jicama into very thin slices. ALWAYS use a handguard with a mandoline, no matter what the celebrity chefs do on the Food Network. I usually get 25-30 “taco shells” from one medium jicama. I store leftovers wrapped in a damp paper towel, then tucked into an airtight container and refrigerated. They will keep for 3-4 days.
That’s it! Nothing else to it, quick and easy, meat-free and soy-free. Enjoy!