SafePlates

Ingredients

• 2 cans of young green jackfruit in brine (20 oz / 567 g each), drained and rinsed
• 1 tbsp olive oil (15 ml)
• 1 onion, peeled and finely chopped
• 2 cloves garlic, peeled and minced
• 1 tsp ground cumin (5 g)
• 1 tsp smoked paprika (5 g)
• 1/2 to 1 tsp chili powder (2.5 to 5 g), depending on desired heat
• Salt and pepper to taste
• 1 cup vegetable broth (240 ml)
• 2 tbsp tomato paste (30 ml)
• Juice of 1 lime, plus extra wedges for serving
• 8 small corn tortillas
• 1 avocado, sliced
• 1/4 cup chopped fresh cilantro (15 g)
• 1/2 cup shredded red cabbage (75 g)

Instructions

1. Shred the jackfruit with a fork or your hands until it resembles pulled pork.
2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent.
3. Add the shredded jackfruit, cumin, smoked paprika, chili powder, salt, and pepper. Stir to combine all the ingredients well.
4. Pour in the vegetable broth and tomato paste, mixing until the jackfruit is well coated.
5. Reduce the heat to low and let the jackfruit simmer for about 20 minutes, or until the liquid is mostly absorbed and the jackfruit is tender.
6. Remove from heat and squeeze lime juice over the cooked jackfruit. Adjust seasoning if necessary.
7. To warm the tortillas, place them in a dry skillet over medium heat for about 30 seconds on each side or cover them with a damp paper towel and microwave for about 30 seconds until warm and pliable.
8. To assemble the tacos, place some of the jackfruit mixture on each tortilla. Top with slices of avocado, chopped cilantro, and shredded cabbage.
9. Serve immediately with additional lime wedges on the side.