2 tablespoons olive oil
1 (20 ounce) cangreen jackfruit in brine, drained
2 garlic cloves, minced
1 red onion, chopped
2 teaspoons chili powder
2 teaspoons ground cumin
1⁄4 teaspoon cayenne pepper
1 teaspoon kosher salt
1 teaspoon black pepper
8 tortillas, warmed
1 bunch cilantro
1 red onion, Pickled
2 cups romaine lettuce, shredded
1⁄2 cup store bought salsa
1 lime, cut into wedges
In a large saute pan heat 2 tablespoons olive oil over medium high heat.
Add the jackfruit, garlic and onion. Use the back of a wooden spoon to break apart the jackfruit.
Cook, stirring constantly until the onions start to break down, about 5 minutes.
Next add the chili powder, cumin and cayenne. Reduce heat to medium low. Stir to coat and add 1/2 cup of water to the pan. Cover and allow to cook for 8-10 minutes stirring occasionally being sure to break up the jackfruit.
Season with salt and pepper. To serve, build tacos by filling tortillas with jackfruit and top with your favorite garnishes.
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