What do you know about Jackfruit? I didn’t know much about it until I had the wonderful jackfruit tacos from Seabirds food truck. Since then I’ve been obsessing about making them myself. Step one in the process is finding canned jackfruit…if you have a Thai Market near you they probably carry it. That’s where I found mine – – 2 cans cost less than $3 which is much better than the on-line price I found. This is the type I used, make sure whatever brand you buy it’s the young (green) jackfruit packed in brine, not the sweet kind.
I followed this recipe exactly and they were quite tasty served with a squeeze of lime, avocado and cilantro. I think next time I would cut back on the chili powder a little. Now I have a boatload of taco filling that I have to figure out what to do with, I’m thinking a jackfruit taco salad???
I have a date tonight, a dinner date in the middle of the week. That’s exciting stuff in my world. We’re meeting at Baja Sonora after work to chat about our days and fill up on delicious mexican food. One of the things I love most about Baja Sonora is their chips and salsa. The salsa bar gives you a selection from mild to hot and the chips are fresh whole corn tortillas fried up crispy so they snap when you press one down on your napkin. This is the only really true way to eat these chips! Baja was voted as having the best taco in Long Beach by the PT readers, and although I’ve never tried them D. swears by them so I’ll take his word. N. will have his usual cheese quesadilla, which he is always excited to get. I’m planning on getting a veggie bowl which is grilled veggies, always fresh served atop black beans and green rice. Topped with some extra spicy salsa and it’s a meal that satisfies scrumptiously. Good food, good conversation, a perfect break during a hectic and super long week!
Always load up a basket full of chips…but don’t be a pig, only take what you’ll eat. I eat what I take so I won’t have to feel guilty.
Pick your poison AKA salsa
The way to eat a Baja Sonora chip…Select your chip and place it on a napkin…if the chip is curved place it in a convex position
Put your palm flat on the chip…yes it’s a bit greasy but that way the salt will stick to it. That’s why they have napkins. Press down until it cracks like a peeping tom’s blinds.
A bowl full o’ goodness