Cajun Tacos with Autumn Glory Apple Cumin Salsa

Yield: 8 tacos

Skill level: Moderate

These Cajun jackfruit tacos combine bold seasoning with a mix of fresh and creamy toppings for a balanced, plant-based meal. The jackfruit cooks down into a tender, savory filling, while the apple cumin salsa adds a bright, slightly crisp contrast. Finished with a smooth avocado cream, this recipe is easy to assemble and works well for lunch, dinner, or casual entertaining.

Ingredients

Apple Cumin Salsa

• 1 Autumn Glory apple, unpeeled, cored, and finely diced
• 2 tablespoons lime juice
• ¼ cup finely diced red onion
• 1 teaspoon maple syrup
• ¼ teaspoon salt
• ¼ teaspoon cumin
• Pinch of chili flakes

Avocado Cream

• 1 medium or large ripe avocado, peeled and pitted
• ¼ packed cup of fresh coriander, plus more for garnish
• ¼ cup silken tofu
• ¼ cup lime juice
• 1 teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon pepper
• Cayenne pepper (optional)

Cajun Jackfruit

• 1 can of jackfruit in brine, drained
• 1 tablespoon avocado oil
• ½ cup roughly chopped red onion
• 1 medium red bell pepper, cored and roughly chopped
• 2 garlic cloves, minced
• ¼ cup water
• 2 tablespoons tomato paste
• 2 tablespoons Cajun seasoning
• 1 teaspoon maple syrup
• Salt (optional, depending on the saltiness of your Cajun seasoning)
• 8 corn tortillas

Directions

1. Make the salsa by adding all the salsa ingredients to a bowl. Stir to combine. Refrigerate until serving.
2. Prepare the avocado cream by blending all the ingredients in a high-speed blender, scraping down the sides as needed to create a homogeneous cream. Alternatively, you can use a hand mixer. Taste the cream and adjust the seasoning if desired, adding cayenne for a little extra heat. Refrigerate until serving.
3. Make the Cajun jackfruit by removing the hard core of each jackfruit piece. Set aside.
4. Shred the soft part of the jackfruit using your fingers. Finely chop the set-aside core pieces and add to the jackfruit “shreds.” Set aside.
5. Heat a sauté pan on medium heat. Once hot, add avocado oil and red onion. Cook until translucent, then add chopped red bell pepper and minced garlic. Cook for 1 minute.
6. Add the shredded jackfruit along with water, tomato paste, Cajun seasoning, and maple syrup. Mix until the jackfruit is well-coated.
7. Cook until the liquid has mostly evaporated (7-10 minutes). Taste your mix and add salt, if desired. Stir and remove from the heat.
8. Heat your tortilla either in the microwave for 10 seconds, or in a pan over medium heat for 30 seconds per side.
9. Assemble the tacos by adding some Cajun jackfruit to each tortilla, topping it with the apple cumin salsa, a few dollops of avocado cream, and some fresh coriander for garnish. Enjoy immediately.
10. If you have any leftovers, store each element separately in airtight containers in the fridge. Once you are ready to eat them, warm the tortillas and Cajun jackfruit, then garnish with avocado cream and apple-cumin salsa.

Recipe created by Murielle Banackissa for Superfresh Growers.