Ingredients
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1 (14 oz) can young jackfruit in brine, rinsed and drained young jackfruit1 (14 oz) can young jackfruit in brine, rinsed and drained
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2 tablespoons Ethiopian berbere spice berbere spice2 tablespoons Ethiopian berbere spice
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2 tablespoons tomato paste tomato paste2 tablespoons tomato paste
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2 tablespoons awaze sauce (or mix 1 tbsp berbere, 1 tbsp water, 1 tsp maple syrup, 1 tsp lemon juice) awaze sauce2 tablespoons awaze sauce (or mix 1 tbsp berbere, 1 tbsp water, 1 tsp maple syrup, 1 tsp lemon juice)
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1 tablespoon olive oil (optional, or use water for oil-free) olive oil1 tablespoon olive oil (optional, or use water for oil-free)
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1 small red onion, thinly sliced red onion1 small red onion, thinly sliced
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2 cloves garlic, minced garlic2 cloves garlic, minced
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1 cup shredded cabbage cabbage1 cup shredded cabbage
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1 medium carrot, julienned carrot1 medium carrot, julienned
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1/4 cup fresh cilantro, chopped cilantro1/4 cup fresh cilantro, chopped
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1 tablespoon lemon juice lemon juice1 tablespoon lemon juice
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1 tablespoon apple cider vinegar apple cider vinegar1 tablespoon apple cider vinegar
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1/2 teaspoon salt salt1/2 teaspoon salt
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Corn tortillas (6–8, gluten free if needed) corn tortillasCorn tortillas (6–8, gluten free if needed)
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1 small piece injera (store-bought or homemade), cut into triangles injera1 small piece injera (store-bought or homemade), cut into triangles
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1 teaspoon smoked paprika smoked paprika1 teaspoon smoked paprika
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1/2 teaspoon black pepper black pepper1/2 teaspoon black pepper
Directions
Prepare the jackfruit filling and slaw as the jackfruit simmers. Bake injera chips while assembling the tacos to streamline prep. Use store-bought awaze or make your own. For zero waste, use leftover injera or stale pieces for the chips. Easily double for a crowd!
Steps
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1
Done
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Preheat oven to 375°F (190°C). |
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2
Done
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Drain and rinse the jackfruit. Use your fingers or forks to shred the pieces. |
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3
Done
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In a skillet over medium heat, add olive oil or a splash of water. Sauté onions until soft, then add garlic. Cook for 1 minute. |
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4
Done
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Add jackfruit, berbere spice, tomato paste, and black pepper. Stir to coat and cook 2 minutes. |
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5
Done
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Add awaze sauce and 1/4 cup water. Simmer, stirring, until jackfruit is saucy and tender (6–8 minutes). Mash any large pieces. |
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6
Done
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For the slaw: Toss cabbage, carrot, cilantro, lemon juice, apple cider vinegar, and salt in a bowl. Let stand 5+ minutes. |
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7
Done
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For injera chips: Brush injera triangles lightly with water, sprinkle with smoked paprika and a pinch of salt. Bake on a lined tray for 8–10 minutes until crisp. |
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8
Done
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Warm corn tortillas. Fill with jackfruit mixture and top with slaw. Serve with injera chips. |
