(WTNH)- Robert Landolphi, culinary operations manager at UCONN, celebrates National Taco Day with a unique twist on the traditional taco.
Pineapple Calypso Barbecue Jackfruit Tacos with Broccoli Slaw
Makes 4-6 servings
Pineapple Calypso Jackfruit
2 tablespoons olive oil
2 pounds green or naked) jackfruit (drained)
2 tablespoons brown sugar
1-teaspoon garlic powder
½-teaspoon chili powder
1 ¼ cups barbecue sauce (your favorite)
¼-cup pineapple juice
Heat oil in large pot over medium-high heat.
Add jackfruit, brown sugar, paprika, garlic powder, and chili powder cooking for 2 minutes, stirring occasionally, until jackfruit begins to break apart.
Add barbecue sauce, pineapple juice, salt and pepper, cooking until jackfruit absorbs sauce and shreds apart. (Similar to pulled pork)
Hold warm until ready to build tacos.
2-tablespoon apple cider vinegar
One (12oz) bag broccoli slaw
Salt and Freshly ground pepper to taste
In medium bowl, whisk together mayonnaise, cider vinegar, and sugar until combined. Add broccoli slaw and toss until completely coated. Season to taste with salt and pepper. Use immediately, or refrigerate until needed.
Pickled Red Onions
1 large red onion
1-cup apple cider vinegar
1 ½ cups red wine vinegar
1-teaspoon kosher salt
Pinch of all spice
Pinch of red pepper flakes
Remove stem ends of onion, slice in half, peel off outer layer, and cut into thin 1/8 inch slices that resemble half-moons.
In medium saucepan over medium heat, bring vinegar, sugar and salt to a boil until sugar dissolves.
Remove from heat and stir in all spice, red pepper flakes and sliced red onion. Let mixture cool completely to room temperature, then pour into airtight containers. Refrigerate until needed.
Pickled red onions will last up to 4 weeks if refrigerator.
To Build Tacos
Place Bao Buns or Taco shells on flat surface.
Fill with 1-2 ounces bbq jackfruit and top with choice of toppings.
Broccoli Slaw-recipe attached
Pickled red onions-recipe attached