Chipotle Jackfruit Tacos with Pico



SERVES 8 tacosPREP 20mCOOK 15m

Credit: Chad Sarno

pico salsa

4large

tomatoes, de-seeded and diced

½

jalapeno, de-seeded and diced

3tablespoons

red onion, diced

2tablespoons

cilantro, chopped

½

lime, juiced

1pinch

sea salt

  1. In a bowl, mix everything together.

½

white onion, julienne

4cloves

garlic, sliced thin

2teaspoons

olive oil

28ounces

green jackfruit, de-seeded and separated

1

chipotle, in adobo minced

2tablespoons

tomato paste

1cup

vegetable stock

2teaspoons

smoked paprika

1teaspoon

cumin

2tablespoons

apple cider vinegar

1tablespoon

maple syrup

½teaspoon

sea salt

8

corn taco shells

pico salsa

classic sour cream

avocado, diced

green onion, sliced

wedges

lime

  1. In a heated pot, add the olive oil. Sauté white onion until translucent.

  2. Stir in the green jackfruit and garlic until the jackfruit begins to stick (~4 mins).

  3. Reduce the heat to low and stir in the chipotle, tomato paste and vegetable stock. Add smoked paprika, cumin, apple cider vinegar, maple syrup and sea salt.

  4. Stir and cook until the liquid becomes thick in consistency (~6 mins). Remove from heat.

  5. Arrange a scoop of the jackfruit on the tacos. Follow with salsa, sour cream and avocado.