Vegan Tacos with Spaghetti Squash, Spicy Jackfruit, Avocado on Corn Tortillas
These are hearty tacos, jackfruit has the consistency of pulled pork, it’s very meaty and tender a great vegan substitute and totally delicious. You can use any tortilla I made homemade corn ones, store bought is fine but there’s nothing like home made!
Corn Tortilla Ingredients
1 &1/2 cups corn flour (Masa)
pinch of salt about 1/2 tsp.
1 cup or so hot water
Mix flour and salt then slowly add the hot water till it’s the consistency of play dough and not sticky, knead slightly let rest in bowl covered in a cloth for 10 mins. Form dough into 3” balls and press flat in between sheets of plastic wrap with a heavy weight to form a thin flat pancake. Heat a skillet to medium high with a little veg oil and cook for 1 min on each side till bubbles form and slight browning. Set aside covered with a tea towel.
Slice a spaghetti squash in half scoop out seeds coat in a little olive oil and sprinkle with S&P and bake at 400F for 30 mins . Remove from oven set aside to cool. In same skillet add a little veg oil and a package or can of jackfruit, simmer for 10-15 mins to caramelize it. I add a good pinch of chili powder, cumin, paprika, a drizzle of bbq sauce and Tabasco. Scoop out the spaghetti squash and add to the skillet to reheat it, add pinch of S&P and drizzle of oil. Fill each tortilla with generous portion of jackfruit, squash then I layer on some fresh sliced avocado, chopped cilantro and spoon of salsa, serve hot.