Jack fruit makes for a fabulous vegetarian and vegan taco. The texture is similar to an artichoke heart. Young jack fruit from a can doesn't have a lot of flavor, but it will nicely soak up the flavors you add to it.
2 - 15oz. cans jackfruit, rinsed
2 Tbsp olive oil
½ cup chopped onion
3 cloves garlic, minced
1½ Tbsp chipotle adobo sauce, add a chopped chipotle for more spice
1 Tbsp cocoa powder
2 Tbsp tomato paste
2 tsp ground cumin
1 tsp dried oregano
¼ tsp salt
½ cup vegetable broth or water
2 avocados, mashed
1 Tbsp fresh lime juice
2 Tbsp vegan sour cream
8 corn tortillas
Cilantro, chopped
4 radishes, thinly sliced
Refried black beans on the side, optional
Once the jack fruit is rinsed, use your hands to shred the pieces.
In a skillet on medium heat, add the oil. Once the oil is hot, add the onion and garlic and sauté until the onion is soft. Careful not to brown the garlic.
Next and the jackfruit, adobo, cocoa powder, tomato paste, cumin, oregano, salt, and vegetable broth. Stir and cook for 5 minutes on low heat.
In a small bowl, mash the avocado and stir in the lime juice and the sour cream. Season with salt and pepper to taste.
Char the tortillas on an open flame, flipping them with tongs until slightly blackened and warm. Or cook them in avocado oil until lightly browned.
To serve, place the jackfruit in the tortillas, add a dollop of avocado crema, a few slices of radish, and a pinch of cilantro. Serve immediately with refried black beans on the side.
Just Salt It, and enjoy!
