Jackfruit Tacos

(Serves 4)

Ingredient

For the dry jackfruit:

For the tacos:

8 small corn or flour tortillas

1 cup shredded lettuce or cabbage

½ cup chopped fresh cilantro

½ cup diced tomatoes or pico de gallo

½ avocado, sliced

Lime wedges

Optional: sour cream, vegan mayo, or hot sauce

Instructions:

Prepare the jackfruit:

Shred the Jackfruit with your fingers or forks so it resembles pulled pork.

Cook the aromatics:

Heat olive oil in a skillet over medium heat. Add onion and sauté until translucent (about 5 min).

Add garlic and cook for 30 seconds until fragrant.

Add jackfruit & spices:

Stir in shredded jackfruit, smoked paprika, chili powder, cumin, cayenne, salt, and pepper. Cook for 2–3 minutes to toast the spices.

Simmer with sauce:

Add tomato sauce and soy sauce. Stir well, reduce the heat to low, and let simmer uncovered for 15–20 minutes, stirring occasionally, until the jackfruit is soft and absorbs the flavors. If it dries out, add a splash of water or vegetable broth.

Assemble tacos:

Warm the tortillas in a skillet or oven.

Spoon jackfruit onto each tortilla, then top with lettuce, cilantro, tomatoes, avocado, and a squeeze of lime.

Add sour cream or hot sauce if desired.

Tips:

• For extra smoky flavor, add a few drops of liquid smoke to the jackfruit.
• You can make this ahead and refrigerate; it actually tastes better the next day as flavors develop.
• Pair with a side of black beans or corn salad for a complete meal.