Happy Taco Tuesday!
These tacos were famous Korean meat dish, Bulgogi, inspired ones.
Bulgogi means “fire meat” according to Wikipedia, and my beautiful jackfruit from Trader Joe’s was cooked over high heat after marinated overnight.
The trick is that you really want to get the charred look and flavor to the “meat” at this point.
If you ask me, the fixing is as important a part of any tacos.
This time I prepared napa cabbage slaw and home-pickled Shiso (Japanese basil) cucumber.
Also mashed avocado.
Don’t they look fabulous?
This was a bit messy to eat, but I never mind getting messy when I’m eating something delicious.
By the way, I finally had a chance to eat ripe fresh jackfruit at a party thrown by a friend who is from Cambodia.
She said her dad did all the work, and pulled apart the fruit, which I hear is a lot of work.
It was so delicious that a few days later I went to a local Asian grocery store and bought some.
Thankfully, they had a package of fruit that has been already taken out of the whole thing.
It’s a bit expensive, but I LOVE this fruit.
Very tropical, and a mere bite instantly takes me to the imaginative tropical island!
