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  • Joey Troxel

Instant Pot Caribbean Jack Fruit Tacos

Jerk Seasoning Ingredients:

1.5 tsp onion powder

1 tsp paprika

1 tsp black pepper

1 tsp dried thyme

1/2 tsp allspice

1/2 tsp ground cumin

1/4 tsp cayenne pepper

1/4 ground cinnamon

1/4 tsp ground nutmeg

Whisk together until combined


Jackfruit taco ingredients:

2 20oz cans green jackfruit in brine or water

6 scallions sliced (white and light green parts only)

4-6 garlic cloves minced

1 1/2 inches ginger peeled and grated

1 habanero pepper deveined and seeds removed, diced

2 TBSP of agave nectar

2 TBSP tomato paste

1/4 cup coconut aminos or soy sauce

3 TBSP fresh squeezed lime juice

1/2 tsp liquid smoke.

1/2 cup water


Jackfruit tacos Directions: Strain jackfruit over sink and rinse well. Shred by hand and discard any parts that are not edible. Rinse again and let dry. Set Instant Pot to Sauté and add a few tablespoons of water. Once the water gets hot and starts steaming, add the green inions and sauté until soft about 3 minutes. After that add garlic, ginger and habanero pepper. Mix until combine and sweat veggies for 2 minutes. Add 1-1.5 TBSP of the jerk seasoning (I feel like 1 TBSP is plenty and 2 is too much). Mix to combine and add a tbsp of water if necessary. Stir until all veggies are coated. Turn off Instant Pot. Dump in the jackfruit, the 2 TBSP of agave, the 2 TBSP tomato paste, the 1/4 cup soy sauce or coco aminos, the 3 TBSP fresh lime juice and the 1/2 tsp liquid smoke. Stir until combined. Add the 1/2 cup water and stir again until combined. Put cover on Instant Pot, set to sealing position. Cook on high pressure (manual) for 4 minutes. Let release naturally. Open cover, stir and plate. Add jackfruit on top of heated taco shells, topped with red cabbage, mango salsa and cilantro. Enjoy.




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