Slow Cooker Jackfruit Tacos with Cilantro Lime Rice

I am an absolute sucker for tacos – I try to sneak them into our weekly meal plan as often as possible.

But what’s even better?

It’s when I can add all my ingredients to a slow cooker and have dinner “magically” ready by 7 PM. So, with that in mind, I created this Slow Cooker Jackfruit recipe that encompasses the ease of the slow cooker with just a smidge of work at the end with broiling and making the Cilantro Lime Rice. I also added a new ingredient to my recipe from BookClubCookBook– it’s the Late Show with Stephen Clove-bert, a Yucatan Recado Rojo Rub that I received for the 2022 BlendsBash.

I promise that the extra step is worth it and helps to make the jackfruit a tiny bit more tender, which enhances the flavor.

Also, my Cilantro Lime Rice is the EASIEST and always a hit in my house.

Slow Cooker Jackfruit Tacos

with Cilantro Lime Rice

Prep time: 15 miniutes

Cook time: 8.5 hours

Servings: 4 servings with 3 tacos each

Ingredients

For Slow Cooker:

2 (14 oz) cans of young jackfruit

4 cloves garlic, minced

1/2 medium onion, diced

2 tbsp of apple cider vinegar

1 cup orange juice

1/2 cup vegetable broth

2 tsp of liquid smoke

1.5 tbsp of Late Show with Stephen Clove-bert Seasoning

1 tsp of chili powder

For Broiling:

Juice of one lime

1 tsp chili powder

1 tsp cumin

For Cilantro Lime Rice:

2 cups water

1 cup uncooked jasmine rice

Juice of 1 lime

2 tbsp of butter

1/4 cup cilantro, chopped

Salt to taste

Toppings:

12 corn tortillas

Pico de Gallo

Guacamole

Sour Cream/Plain Greek Yogurt

Instructions

Drain and rinse jackfruit, and pat dry.
Add the jackfruit, garlic, orange juice, onion, apple cider vinegar, vegetable broth, liquid smoke, and seasoning. Stir together.
Cook on low for 7 hours
Once time is up, take a fork/potato masher and separate jackfruit, so it looks like shredded chicken.
Continue cooking in slow cooker on low for 1 hour.
Turn oven onto broil.
Make the rice while waiting for the oven to reach the broil.
Add 2 cups of water to a small pot, bring to a boil, add 1 cup of rice, and cover. Once the pan returns to a boil, turn it to low and simmer for 15 minutes.
Line a medium sheet pan with parchment paper, transfer cooked jackfruit to the lined sheet pan, and spread jackfruit out on the pan
Top with juice of one lime, chili powder, and cumin.
Place in oven and broil for 10-15 minutes, rotating halfway (but keep an eye on it so that it doesn’t burn)
Once the rice is done cooking, turn off the heat and sit for 5 minutes. Do not remove the lid.
After 5 minutes, remove the lid, and add butter, lime juice, cilantro, and salt.
Using a fork, fluff all the ingredients together. Cover until ready to eat.
Remove jackfruit from the oven and assemble your tacos!
Top with pico de gallo, guacamole, sour cream/plain greek yogurt, and cilantro.
Enjoy!