Jackfruit Tacos Recipe

Prepare the Jackfruit: Drain and rinse the jackfruit. Use your hands or two forks to shred it into pieces that resemble pulled pork. If you have larger pieces, chop them down further. Set aside.

Cook the Jackfruit: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened and translucent.

Add the garlic and cook for another 1 minute until fragrant.

Add the shredded jackfruit to the skillet and stir to combine.

Sprinkle the smoked paprika, cumin, chili powder, ground coriander, oregano, and cayenne pepper (if using) over the jackfruit. Stir to coat the jackfruit evenly with the spices.

Stir in the tomato paste and vegetable broth, and cook for about 5 minutes, letting the flavors meld together.

Add the soy sauce (or tamari) and lime juice, and stir. Continue cooking for another 5-7 minutes until the jackfruit softens and absorbs the flavors. If needed, add a little more broth or water to keep the mixture moist.

Season with salt and pepper to taste. Adjust spices if you want more heat or flavor.

Warm the Tortillas: While the jackfruit is cooking, warm your tortillas. You can do this in a dry skillet over medium heat for about 30 seconds on each side, or wrap them in a damp paper towel and microwave them for 15-20 seconds.

Assemble the Tacos: Spoon the jackfruit filling onto each warmed tortilla.

Top with fresh cilantro, red onion slices, avocado (or guacamole), and a generous spoonful of salsa or pico de gallo.

Serve with lime wedges on the side for extra flavor.