I was hesitant to name these “tacos”. Sure, they were in the shape of a taco. But tacos are usually so indulgent and filled with so much awesome-ness that I wasn’t sure if this recipe served tacos justice. Then I realized that tacos could also be pared down and simple. I will absolutely be making some decadent jackfruit tacos (and other types of tacos) in the future, but this is a simple version I made, kinda on the fly. It’s also an international taco because it combines Indian, Mexican and Asian influences. Let me explain– Mexican because as we just established, it’s a taco. Indian because the bread is not a tortilla but a popular Indian flatbread, and Asian because of those bomb sesame seeds on top. This taco may be simple, but its also multicultural af.
What You’ll Need:
- 1 pack of frozen paratha bread (this recipe makes about 4 tacos)
- 1 package of BBQ jackfruit ( I used a pack of The Jackfruit Company’s BBQ jackfruit*
- 2 cups of baby spinach or spring mix (I used a mixture of both!)
- 3 tablespoons sesame seeds
- 4 tablespoons olive oil
What to Do:
- Heat a skillet on medium heat with 1 tablespoon of olive oil.
- Once oil is hot, add one paratha and fry for approximately 3-4 minutes on each side, until golden brown and crispy.
- Repeat this step for each paratha, using 1 tablespoon of olive oil for each one.
- If desired, lay paratha on dry cloth to soak up excess oil.
- Heat a skillet on medium heat and place the entire pack of jackfruit in to warm it. Stir continuously so as not to burn the jackfruit. Remove from heat.
- Lay parathas out and place some spinach on each one, using all 2 cups worth of spinach.
- Spoon equal amounts of the BBQ jackfruit on top of the spinach in each paratha.
- Sprinkle sesame seeds on top of each taco. Fold and serve. Bon appetit!
* You can also use 1 whole can of jackfruit– drain it and complete step #5, but add 2 tablespoons of your favorite (vegan!) BBQ sauce.
Date posted on Instagram: 4/21/18