Pulled Jackfruit Tacos

Instructions

1. Step 1

   Drain and rinse the jackfruit. Cut away any firm core sections, then pull the softer flesh into coarse shreds.

   Ingredients used: 500.0 gr Young Green Jackfruit

   Cookware: Chef Knife, colander, cutting board

2. Step 2

   Thinly slice the cabbage and place it in a mixing bowl. Juice one lime over it, add 2 gr salt, toss well, and set aside.

   Timer: 10 min (fixed)

   Ingredients used: 150.0 gr Green Cabbage, 1.0 piece Lime, 2.0 gr Salt

   Cookware: Chef Knife, cutting board, mixing bowl

3. Step 3

   Heat the vegetable oil in a large skillet over medium heat. Add the onion and cook until softened and lightly golden.

   Timer: 5 min (fixed)

   Ingredients used: 30.0 ml Vegetable Oil, 150.0 gr Yellow Onion

   Cookware: large skillet, wooden spoon

4. Step 4

   Add the garlic, cumin, smoked paprika, chili powder, oregano, and black pepper. Stir over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 3.0 gr Chili Powder, 1.0 gr Dried Oregano, 8.0 gr Garlic, 2.0 gr Ground Black Pepper, 4.0 gr Ground Cumin, 4.0 gr Smoked Paprika

   Cookware: large skillet, wooden spoon

5. Step 5

   Add the prepared jackfruit, tomato sauce, vegetable stock, soy sauce, vinegar, brown sugar, and remaining 4 gr salt. Stir until evenly combined and bring to a gentle simmer over medium heat.

   Ingredients used: 15.0 ml Apple Cider Vinegar, 12.0 gr Brown Sugar, 4.0 gr Salt, 15.0 ml Soy Sauce, 180.0 ml Tomato Sauce, 120.0 ml Vegetable Stock

   Cookware: large skillet, wooden spoon

6. Step 6

   Reduce to low heat and simmer uncovered, stirring occasionally, until the sauce thickens and coats the jackfruit. Press and separate any remaining large pieces with the spoon.

   Timer: 15 min (fixed)

   Cookware: large skillet, wooden spoon

7. Step 7

   Warm the corn tortillas one at a time in a dry small skillet over medium heat until flexible, turning once.

   Timer: 5 min (fixed)

   Ingredients used: 8.0 piece Corn Tortilla

   Cookware: small skillet, tongs

8. Step 8

   Divide the jackfruit filling among the tortillas. Top with the lime cabbage, avocado, and cilantro, then cut the remaining lime into wedges and serve alongside.

   Ingredients used: 2.0 piece Avocado, 15.0 gr Cilantro, 1.0 piece Lime

   Cookware: Chef Knife, cutting board