Jackfruit Pulled 'Pork' Tacos

Enjoy a plant-based twist on a classic favorite with these delicious jackfruit tacos. Seasoned with smoky spices and served with a refreshing fresh salsa, they make for a satisfying and flavorful meal perfect for any occasion.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

2 cans of young green jackfruit in brine (20 oz each)

2 tbsp olive oil

1 onion, finely chopped

3 cloves garlic, minced

2 tsp smoked paprika

1 tsp ground cumin

1 tsp chili powder

1/2 tsp cayenne pepper

Salt and pepper to taste

8 small corn tortillas

2 cups shredded red cabbage

1 cup fresh salsa

1/2 cup chopped fresh cilantro

1 lime, cut into wedges

Instructions

1. Drain and rinse the jackfruit to remove the brine.

2. Heat olive oil in a large skillet over medium heat.

3. Add the chopped onion and minced garlic, sauté until translucent.

4. Add the jackfruit, smoked paprika, cumin, chili powder, cayenne, salt, and pepper.

5. Stir to coat the jackfruit with spices and cook for 15 minutes, stirring occasionally.

6. Use a fork to shred the jackfruit in the pan as it cooks.

7. Warm the corn tortillas in a separate pan or microwave.

8. Assemble the tacos: place shredded jackfruit on the tortilla, top with red cabbage, salsa, cilantro, and a squeeze of lime.

Storage

Store leftover jackfruit and toppings separately in airtight containers in the refrigerator for up to 3 days.

Reheating

To reheat, warm the jackfruit in a skillet over medium heat or in the microwave until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.