{"id":42991,"date":"2017-03-17T23:44:16","date_gmt":"2017-03-18T03:44:16","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=42991"},"modified":"2017-03-17T23:44:16","modified_gmt":"2017-03-18T03:44:16","slug":"jf-tacos%e3%81%b2%e3%81%a8%e3%81%b2%e3%81%ad%e3%82%8a%e3%82%bf%e3%82%b3%e3%82%b9","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=42991&lang=en","title":{"rendered":"JF Tacos<br>\u3072\u3068\u3072\u306d\u308a\u30bf\u30b3\u30b9"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42992 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/03\/40-2.jpg\" alt=\"40\" width=\"510\" height=\"717\" \/><\/p>\n<p>I talked about how cool jackfruit is in <a href=\"https:\/\/www.culinarytribune.com\/?p=42881&amp;lang=en\" target=\"_blank\">this post<\/a> when I made Jackfruit BBQ sandwich, but this may be my favorite.<\/p>\n<p>Jackfruit tacos rock!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42993 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/03\/28-3.jpg\" alt=\"28\" width=\"510\" height=\"717\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42994 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/03\/29-3.jpg\" alt=\"29\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/03\/29-3.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/03\/29-3-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>As you can see, it doesn&#8217;t look like anything that could be made into taco meat, but when you cook it, something magical happens!<\/p>\n<p><strong>JF Tacos<\/strong><\/p>\n<p>canola oil<br \/>\n2 cloves garlic, chopped<br \/>\n1 can jackfruit, drained and dried well<br \/>\nsalt and pepper<br \/>\n1~2 tablespoons sugar<br \/>\n1~2 tablespoons soy sauce<br \/>\ncumin<br \/>\npaprika<br \/>\nchili powder<br \/>\nred cabbage, shredded<br \/>\njicama, julienned<br \/>\ncorn tortillas<br \/>\ncream sauce (tahini, lime juice, white vinegar, sugar, cumin, salt, hot sauce, water)<br \/>\ncilantro<br \/>\nchive or scallion<\/p>\n<p>1. Sautee garlic and jackfruit in oil. Brown the jackfruit.<br \/>\n2. Salt and pepper. Add sugar, soy sauce, and spices. Continue to cook.<br \/>\n3. Serve the jackfruit on tortillas with cabbage and jicama. Pour the cream sauce. Sprinkle cilantro and chive (or scallion).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42995 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/03\/37-1.jpg\" alt=\"37\" width=\"510\" height=\"717\" \/><\/p>\n<p>I&#8217;m still learning to better cook jackfruit, but so far I&#8217;ve found out that a few keys are 1)to really brown it over high heat to give the crunchy texture and 2)continue to cook after flavored, which will &#8220;seal&#8221; the flavor and also help give the &#8220;grilled&#8221; smell\/taste.<\/p>\n<p>These tacos were soooo delicious and just looking at them makes me want to eat them again!<br \/>\n(Someone please make these for me (lol)!)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I talked about how cool jackfruit is in this post when I made Jackfruit BBQ sandwich, but this may be my favorite. Jackfruit tacos rock! As you can see, it doesn&#8217;t look like anything that could be made into taco meat, but when you cook it, something magical happens! JF Tacos canola oil 2 cloves [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28,29],"tags":[],"class_list":["post-42991","post","type-post","status-publish","format-standard","hentry","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42991","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=42991"}],"version-history":[{"count":2,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42991\/revisions"}],"predecessor-version":[{"id":43000,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42991\/revisions\/43000"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=42991"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=42991"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=42991"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}