Smoky Pulled Jackfruit Tacos

Young green jackfruit has a remarkably meaty texture that, when simmered in a smoky chipotle-tomato sauce, is almost indistinguishable from pulled pork. These vibrant dairy-free tacos are completely plant-based and extraordinarily satisfying. Load them into warm corn tortillas with avocado and pickled onions for the full experience.

Ingredients

• •2 cans (400g each) young green jackfruit in brine, drained
• •8 small corn tortillas
• •1 can (400g) crushed tomatoes
• •2 chipotle peppers in adobo sauce, minced
• •1 small onion, diced
• •3 cloves garlic, minced
• •1 teaspoon smoked paprika
• •1 teaspoon cumin
• •2 tablespoons olive oil
• •1 avocado, sliced, for serving

Instructions

1. 1. Drain and rinse the jackfruit thoroughly. Use your hands or two forks to shred it into pulled pieces, discarding any seeds.
2. 2. Heat olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes. Add the garlic, smoked paprika, and cumin, and cook for 1 minute.
3. 3. Add the shredded jackfruit to the skillet and stir to coat with the spiced onion mixture. Cook for 3–4 minutes until lightly golden.
4. 4. Stir in the crushed tomatoes and minced chipotle peppers. Season with salt and pepper. Reduce heat to low and simmer for 20 minutes, stirring occasionally, until the sauce is thick and the jackfruit is deeply flavored.
5. 5. Use a fork to pull the jackfruit apart further if needed. Warm the corn tortillas in a dry pan.
6. 6. Serve the jackfruit in tortillas topped with sliced avocado, pickled red onions, and a squeeze of lime.