Vegan Pulled Jackfruit Tacos

Ingredients

• 2 tbsp oil
• 1 medium shallot (minced)
• 2 cloves of garlic (minced)
• 2 20-ounce can young green jackfruit
• 3 tbsp tomato paste
• 2 tbsp coconut sugar (or granulated sugar)
• 1 tbsp soy sauce
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp chili powder
• 1/4 tsp oregano
• 1/4 tsp salt
• 2/3 cup water
• 1/2 cup unsweetened plant-based yogurt
• 1/2 tsp lime zest
• 1/2 clove of garlic (minced)
• 1/4 tsp maple syrup
• 1/8 tsp salt
• 1/8 tsp ground black pepper
• 9 5-inch tortillas (or 3 larger 8-inch tortillas)
• 1 medium avocado (peeled and sliced)
• 1/4 red onion (peeled and diced)
• a few tablespoons of chopped cilantro

Instructions

1. 1

   --- Pulled Jackfruit ---

2. 2

   Prepare it. Drain the jackfruit and rinse it well under cold water. Using a sharp knife, cut off the tough core parts of the jackfruit chunks and discard them. It is usually the tip of each triangle/chunk that is very hard to the touch.

3. 3

   Shred it. Transfer the jackfruit to a large bowl. Using either two forks or your fingers, shred the jackfruit until it resembles shredded pork. Set aside.

4. 4

   Sauté the garlic and shallot. Heat the oil in a deep pot or saucepan. Once hot, add the minced garlic and shallot and sauté for 2-3 minutes or until fragrant.

5. 5

   Add the jackfruit. Add the shredded jackfruit to the pot and sauté for 2-3 minutes, stirring regularly to prevent it from sticking to the bottom.

6. 6

   Add the seasonings. Next, add the tomato paste, coconut sugar, soy sauce, onion powder, spices, and water. Do not add the salt yet, as you will add it later after tasting the filling.

7. 7

   Let simmer. Bring to a boil and reduce the heat to a simmer. Let the jackfruit simmer in the sauce for 5-7 minutes or until almost no liquid remains. The jackfruit should still appear juicy, but the sauce shouldn’t be too thin. Remove from the heat.

8. 8

   Taste and adjust the seasonings. Taste the filling and add salt to your taste. I personally ended up adding the whole 1/4 teaspoon of salt, but depending on your tomato paste, you might only need to add half of it.

9. 9

   --- Lime Yogurt Sauce ---

10. 10

    Stir together all of the ingredients. To a small bowl, add the unsweetened yogurt, lime zest, garlic, maple syrup, salt, and ground black pepper. Stir until fully combined. Taste and adjust the saltiness and zestiness to your liking.

11. 11

    --- Assemble ---

12. 12

    Reheat the tortillas for a few seconds in a hot pan (alternatively, you can slightly char them over the flame of a gas stove).

13. 13

    Fill each tortilla with the pulled jackfruit and drizzle with a tablespoon of yogurt sauce. Garnish with sliced avocado, chopped red onion, and fresh cilantro.

14. 14

    The jackfruit filling and the yogurt sauce can be stored in the refrigerator for up to 3 days.