Jackfruit Tacos

2 tbsp grapeseed oil (or preferred oil)

1 small onion, finely diced

3 cloves garlic , minced

1 tbsp tomato paste

2 14oz cans young jackfruit in water or brine, rinsed and drained well

1 tsp cumin

2 tsp chili powder

1 tsp dried oregano

1 tsp smoked paprika

¼ tsp salt, more to taste

¾ cup vegetable broth

8 tortillas

Start by shredding the jackfruit in a food processor. Pulse a few times to get a "shredded meat" texture. Don't over pulse or it will be mushy. If you have a small food processor, you may need to work in batches. If you don't have a food processor, you can cut the jackfruit into thin slices and shred some by hand.

Heat oil in a large pan over medium heat. Add onion and sauté until translucent, about 2-3 minutes.

Add the garlic and sauté for 30-60 seconds until fragrant. Now add the tomato paste and cook for 30-60 seconds more.

Add the shredded jackfruit and sauté for 2-3 minutes. Now add the spices and sauté until fragrant about 1 minute.

Pour in the vegetable broth and cook until the liquid has cooked down completely about 3-4 minutes. Taste for seasoning and add more if needed. Remove from heat.

Warm up your tortillas one at a time in a large skillet over medium heat. Cook for 30 seconds on each side. Now build tacos to your taste. See notes for serving ideas. Enjoy!

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Jackfruit Tacos