Ingredients:

2 x 14 ounce canned jackfruit, drained and rinsed *Be sure to buy canned unripe, green or young jackfruit for this recipe.

2 tablespoons extra virgin olive oil

1 (1 ½ cups) yellow onion small, finely chopped

2 garlic cloves, minced

1 jalapeño seeded and finely chopped, optional

¾ cup barbecue sauce store-bought or homemade

2 teaspoons ground cumin

1 teaspoon dried oregano

1 teaspoon ground coriander

½ teaspoon smoked paprika

½ teaspoon kosher salt

1 teaspoon orange zest, shredded

10 corn tortillas 6-inch

1 avocado ripe, thinly sliced

4 radishes, thinly sliced

⅓ cup cilantro leaves roughly chopped

⅓ cup red cabbage, shredded

⅓ cup corn kernels canned or fresh from the cob

1 lime cut into wedges

Dollop of vegan sour cream  

Method:

Shred the jackfruit: Using your fingers or forks, break apart the chunks of jackfruit into shredded pieces.

Cook the onions: In a large saucepan over medium heat, warm the olive oil. Add the onion and cook until translucent, about 5 minutes. Add the garlic and jalapeño and cook for an additional 1 minute, until the garlic is fragrant.

Cook the jackfruit: Add the shredded jackfruit to the pan with the onions and stir well. Add the barbecue sauce, cumin, oregano, coriander, smoked paprika and salt to the pan.

Stir to evenly distribute the spices and cook for another 4 to 5 minutes, or until the jackfruit is browned and slightly crisped around the edges. Fold in the orange zest.

Assemble the tacos: Warm the tortillas and add a large spoonful of cooked jackfruit to the center of each. Top with avocado, radishes, cilantro, cabbage, corn, sour cream and a squeeze of lime.