Ingredients
28ozjackfruit in brine,(2 cans), drained and rinsed
2tbspextra virgin olive oil
1½cupsyellow onion,(1 small), finely chopped
2clovesgarlic,minced
1jalapeño,seeded and finely chopped, optional
¾cupbarbecue sauce,store bought or homemade
2tspground cumin
1tspdried oregano
1tspground coriander
½tspsmoked paprika
½tspkosher salt
1tsporange zest,grated
12corn tortillas,(6-inch)
1ripe avocado,thinly sliced
4radishes,thinly sliced
⅓cupcilantro leaves,roughly chopped
⅓cupred cabbage,shredded
⅓cupcorn kernels,canned or fresh from the cob
¼cupsour cream,optional
1lime,cut into wedges
Preparation
With fingers or forks, break apart the chunks of jackfruit into shredded pieces.
In a large saucepan over medium heat, warm the olive oil. Add the onion and cook for about 5 minutes until translucent.
Add the garlic and jalapeño and cook for an additional 1 minute until the garlic is fragrant.
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.
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.
