Habanero Jackfruit Fajitas

Looking for something to do with jackfruit that doesn’t involve BBQ? Behold, these spicy habanero fajitas, perfect for whipping up for family, friends, or date night.

Prep time: 10 minutes | Cook time: 30 minutes | Serves 2 to 4 | GF

JACKFRUIT

• 2 tablespoons grapeseed or safflower oil
• 1 (20-ounce) canned jackfruit (packed in water or brine, not sugar), drained
• 2 tablespoons chopped fresh sage
• 1/2 teaspoon habanero hot sauce
• 2 tablespoons nutritional yeast
• 2 tablespoons vegan Worcestershire sauce
• 2 tablespoons low-sodium wheat-free tamari
• 1 tablespoon brown sugar
• 1/2 teaspoon habanero hot sauce
• Salt
• 1 cup water
• 1 (12-ounce) package 10-inch flour or corn tortillas

FAJITAS

• 2 tablespoons grapeseed or safflower oil
• 1/2 cup sliced onion
• 1/2 green bell pepper, sliced lengthwise
• 1/2 yellow bell pepper, sliced lengthwise
• 1/2 red bell pepper, sliced lengthwise
• Salt
• Vegan sour cream (optional)
• Lemon or lime wedges (optional)

Jackfruit:

1. Heat the oil in a medium skillet over medium-high heat. Add the jackfruit and break it into shreds with a fork. Add the sage and minced habanero. Add the nutritional yeast, Worcestershire sauce, tamari, brown sugar and hot sauce. Add salt to taste and stir in the water to incorporate well. Cover and simmer for 30 minutes on low heat. Taste and adjust salt and spice to your liking. Remove from the heat. Preheat the oven to 350 degrees Fahrenheit.
2. While the jackfruit braises, wrap the tortillas in foil and place in the preheated oven for 10 minutes.

Fajitas:

1. Heat the oil in a medium skillet over medium-high heat. Add the onion and bell peppers, and sprinkle with salt to taste. Sauté until the vegetables begin to caramelize, 8 to 10 minutes. Remove from the heat and transfer to a serving bowl.
2. Set up a family-style serving station with the warm tortillas, peppers and onions, jackfruit and optional vegan sour cream with lemon wedges, extra hot sauce, chips, cheese shreds…you get the idea.

Habanero Jackfruit Tacos, copyright Geoff Souder, Vegan Heritage Press, 2014