On Monday, I shared a recipe for easy homemade mole sauce. Today, I am going to share one of my favorite ways to use that mole sauce, mole jackfruit street tacos!
If you haven’t tried jackfruit yet, now is the time! It’s stringy texture resembles that of pull pork, and it makes an excellet veggie street taco!
I have also used jackfruit to make BBQ pulled jackfruit sandwiches, and mushroom jackfruit chimichangas. The chimichangas are a favorite recipe that we make all the time!
For these tacos, simmer your pulled jackfruit in the sweet and spicy mole sauce for about 10 minutes to let the flavor depthen and soak into the jackfruit. Serve in a corn tortilla with your favorite toppings!
Tips and Tricks for the Mole Jackfruit Street Tacos recipe:
- Only need a half recipe? Make a full batch of the mole sauce, and freeze half of it. Proceed, with a single can of jackfruit, and half of the other ingredients to make 10 tacos.
- I use the tamari and apple cider vinegar to season and steam the jackfruit before adding the mole sauce. This helps to give the jackfruit more flavor!
- If your jackfruit looks dry while simmering in the mole sauce, try mixing in more liquid. Lager or broth would be my first two choices.
You can find the recipe for my Easy Homemade Mole Sauce recipe here.
Mole Jackfruit Street Tacos
Prep time
Cook time
Total time
Jackfruit's stringy texture makes a perfect street taco. Make these mole jackfruit street tacos by simmering jackfruit in an easy homemade mole sauce!
Author: Alison's Allspice
Recipe type: Entree
Cuisine: Mexican
Serves: 20 tacos or 5 servings
Ingredients
- 1 recipe easy homemade mole sauce
- 2 20oz cans young jackfruit in brine (NOT syrup)
- ¼ cup water
- 2 TBS each: reduced sodium tamari or soy sauce and apple cider vinegar
- ¼ tsp salt
- 20 corn tortillas
- 6 oz crumbled queso fresco
- 1 cup sliced red cabbage
- ½ cup minced cilantro
- Lime wedges, and hot sauce for serving
Instructions
- Drain and rinse the canned jackfruit. Cut cores out and remove seeds from the jackfruit. Mince the cores and seeds so they are fine, and squeeze the fleshy part to separate the strands.
- Place in a large skillet and saute, covered, over medium heat for 5 minutes, stirring to break up any large pieces. Mix in water, soy sauce, and apple cider vinegar to steam the jackfruit. Cover and cook another 5 minutes.
- Mix in mole sauce and bring to a simmer. Cook for 10-15 minutes, or until the sauce has thickened to your liking.
- Heat corn tortillas according to package directions.
- Top tortillas with mole jackfruit, sliced red cabbage, queso fresco, and cilantro.
- Serve with lime wedges and hot sauce.
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