Instant Pot Jamaican Jerk Jackfruit Tacos

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recipe by Nisha Vora https://amzn.to/2GZU3jl

  • Time icon
    Total Time
    35mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    794
based on 1 ratings

If you want to transport yourself to a Caribbean island without the expensive airfare, I highly recommend making these jackfruit tacos. Canned jackfruit is shredded until it has the consistency of pulled pork (gasp!) and is then quickly cooked in a blend of Jamaican jerk spices. Don’t let the habanero pepper dissuade you from making this dish, as its citrusy, floral heat is well balanced by the juicy sweetness of mango and creaminess of avocado in the salsa. And a touch of liquid smoke adds a rich but subtle smokiness reminiscent of barbecue, making this the perfect dish to make for meat eaters, too.

Inspired by: https://recipes.instantpot.com/recipe/jamaican-jerk-jackfruit-tacos/

recipe updated Apr 14, 2020

Ingredients

  • Mango icon
    Mango
    2 cups (about 624 g)
  • Avocado icon
    Avocado
    1 (about 165 g)
  • Red onion icon
    Red onion
    ¾ cup (about 122.4 g)
  • Cucumber icon
    Cucumber
    ½ (about 150 g)
  • Scallion icon
    Scallion
    6 (about 90 g)
  • Garlic clove icon
    Garlic clove
    4 (about 24 g)
  • Ginger icon
    Ginger
    1 ½ tbsp (about 8.32 g)
  • Fruit du jacquier en conserve icon
    Fruit du jacquier en conserve
    567.5 g (about 567 ½)
  • Orange juice icon
    Orange juice
    3 tbsp (about 49.5 g)
  • Lime juice icon
    Lime juice
    3 tbsp (about 45 g)
  • Cilantro icon
    Cilantro
    ½ cup (about 14.4 g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Grapeseed oil icon
    Grapeseed oil
    2 tbsp (about 27.6 g)
  • Jalapeño pepper icon
    Jalapeño pepper
    1 (about 14 g)
  • Onion powder icon
    Onion powder
    1 ½ tsp (about 3.98 g)
  • Sweet paprika icon
    Sweet paprika
    1 tsp (about 5 g)
  • Black pepper icon
    Black pepper
    1 tsp (about 2.15 g)
  • Dried thyme icon
    Dried thyme
    1 tsp (about 1.85 g)
  • Allspice icon
    Allspice
    ½ tsp (about 1.02 g)
  • Ground cumin icon
    Ground cumin
    ½ tsp (about 1.05 g)
  • Cayenne pepper icon
    Cayenne pepper
    ¼ tsp (about 0.54 g)
  • Ground cinnamon icon
    Ground cinnamon
    ¼ tsp (about 0.66 g)
  • Ground nutmeg icon
    Ground nutmeg
    ¼ tsp (about 0.56 g)
  • Coconut sugar icon
    Coconut sugar
    2 tbsp (about 25.5 g)
  • Tomato paste icon
    Tomato paste
    2 tbsp (about 33 g)
  • Low-sodium soy sauce icon
    Low-sodium soy sauce
    ¼ cup (about 57.62 g)
  • Liquid smoke icon
    Liquid smoke
    ½ tsp (about 2.2 g)
  • Water icon
    Water
    ½ cup (about 120 g)
  • Vegan sour cream icon
    Vegan sour cream
    as needed

Tools

  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Large serving bowl
  • kCook icon Medium bowl
  • kCook icon Inner pot

Step preview

  1. Add mango, avocado, red onion, cucumber, orange juice, lime juice and cilantro to a clean medium bowl
  2. Mix gently with tablespoon
  3. Season with salt & pepper to taste then set aside
  4. Heat until hot - Sauté
  5. Add grapeseed oil and scallion to the inner pot
  6. Cook until browned - approx 2 min
  7. Add garlic clove, ginger and jalapeño pepper to the inner pot
  8. Cook while stirring frequently - approx 1 min
  9. Stir onion powder, sweet paprika, black pepper, dried thyme, allspice, ground cumin, cayenne pepper, ground cinnamon and ground nutmeg into the inner pot
  10. Cook until fragrant while stirring frequently - approx 30 sec
  11. Add fruit du jacquier en conserves, coconut sugar, tomato paste, low-sodium soy sauce, lime juice and liquid smoke to the inner pot
  12. Add water to the inner pot
  13. Mix until well combined
  14. Close and lock the lid and turn the steam release handle to Sealing
  15. Pressure cook - Manual, High, 4 min
  16. Natural release
  17. Transfer content of inner pot to large serving bowl
  18. Serve with vegan sour cream
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