Malaysian Rendang Pulled Jackfruit Tacos

Drain and rinse the young jackfruit, then chop into smaller pieces.

Heat a large skillet over medium heat and add a splash of oil.

Sauté chopped onion until translucent, about 3-4 minutes.

Add minced garlic and ginger, cooking until fragrant, about 1 minute.

Stir in the rendang spice paste and cook for another 2 minutes.

Add the jackfruit to the skillet, mixing well to coat with the spices.

Pour in the coconut milk, lime juice, soy sauce, and brown sugar.

Bring the mixture to a simmer, then reduce heat and cover.

Cook for 30-40 minutes, stirring occasionally, until jackfruit is tender.

Use two forks to shred the jackfruit into a pulled texture.

Season with salt and pepper to taste, adjusting flavors as needed.

Warm the tortillas in a separate skillet or microwave.

Assemble tacos by placing the pulled jackfruit on tortillas.

Top with shredded cabbage and fresh cilantro.

Serve with lime wedges on the side.

Equipment Needed

Dietary

Allergens