Jackfruit Tacos

Ingredients

• 20 oz young green jackfruit in brine or water
• 1 tbsp olive oil
• ½ onion
• 2 clove garlic
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp smoked paprika
• ¼ tsp oregano
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup vegetable broth
• 1 tbsp lime juice
• 12 corn tortillas
• 1 avocado (optional)
• ¼ cup cilantro (optional)
• ¼ red onion (optional)
• ½ cup salsa (optional)

Steps

1. Drain and rinse the jackfruit thoroughly. Use your hands to shred the jackfruit, removing any hard core pieces.
2. Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper; cook for 1 minute until fragrant.
3. Add the shredded jackfruit and vegetable broth to the skillet. Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, or until the jackfruit is tender and has absorbed most of the liquid.
4. Remove the lid, increase heat to medium-high, and cook for another 5 minutes, stirring occasionally, until any remaining liquid evaporates and the jackfruit starts to get slightly crispy. Stir in the lime juice.
5. Warm the corn tortillas according to package directions (microwave, dry skillet, or oven).
6. Assemble tacos by filling warm tortillas with the seasoned jackfruit. Top with desired optional toppings such as sliced avocado, chopped cilantro, pickled red onion, or salsa.