Smoky Pulled Jackfruit Tacos

local_grocery_store Ingredients

• 20 oz 2 cans young jackfruit in brine, drained and rinsed
• 1 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup vegetable broth
• 8 small corn tortillas
• 1/4 cup chopped fresh cilantro
• 1/4 cup diced onion
• 1 lime, cut into wedges

restaurant_menu Method

1. 1.Heat the olive oil in a large skillet over medium heat.
2. 2.Add the onion and garlic and cook until softened, about 5 minutes.
3. 3.Add the jackfruit, smoked paprika, chili powder, cumin, oregano, salt, and black pepper and stir to combine.
4. 4.Add the vegetable broth and bring to a simmer.
5. 5.Reduce heat to low and cook, stirring occasionally, for 45-60 minutes, or until the jackfruit is tender and shreds easily with a fork.
6. 6.To assemble the tacos, warm the tortillas in a dry skillet or on a griddle.
7. 7.Divide the jackfruit mixture evenly among the tortillas.
8. 8.Top with cilantro, diced onion, and a squeeze of lime.
9. 9.Serve immediately and enjoy!

lightbulb_outline Tips

• chevron_rightLook for young jackfruit in brine, not ripe jackfruit in syrup.
• chevron_rightIf you can't find jackfruit, you can substitute canned hearts of palm or mushrooms.
• chevron_rightAdd your favorite toppings to customize your tacos!