Spicy Jackfruit Tacos

Ingredients

• 1 can young green jackfruit in water (approximately 20 oz)
• 1 tablespoon olive oil
• 0.5 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon cayenne pepper
• 1 cup vegetable broth
• 8 small corn tortillas
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1 cup sliced avocado
• 0.5 cup fresh cilantro, chopped
• 1 whole lime, cut into wedges

Instructions

1. Drain and rinse the jackfruit. Shred it with your hands or two forks, removing any seeds or tough cores.
2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the garlic, cumin, smoked paprika, and cayenne pepper to the skillet. Cook for another minute, stirring constantly.
4. Add the shredded jackfruit and vegetable broth to the skillet. Stir well to combine.
5. Bring the mixture to a simmer, then reduce heat to low and cover. Cook for 25-30 minutes, stirring occasionally, until the jackfruit is tender and has absorbed most of the liquid.
6. Remove the lid and cook for another 5 minutes to allow any remaining liquid to evaporate.
7. Warm the corn tortillas in a dry skillet or in the microwave for a few seconds.
8. Assemble the tacos by placing some of the jackfruit mixture onto each tortilla. Top with shredded lettuce, diced tomatoes, sliced avocado, and chopped cilantro.
9. Serve the tacos with lime wedges for squeezing on top.