Smoky Jackfruit Tacos

• Canned Jackfruit(800 g)
• Olive oil(2 tbsp)
• Onion(1)
• Garlic(3 cloves)
• Tomato paste(2 tbsp)
• Smoked paprika(2 tsp)
• Cumin(2 tsp)
• Dried Oregano(1 tsp)
• Chili flakes(½ tsp)
• Tomato sauce(4 tbsp)
• Vegetable Broth(120 ml)
• Lime(2)
• Cabbage(300 g)
• Coriander(20 g)
• Avocado(1)
• Tortilla(8)
• Salt(1½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Drain and rinse {Canned Jackfruit}, then squeeze out excess moisture. Pull apart the larger pieces with your fingers or a fork so you have rough shreds. Thinly slice {Onion}, mince {Garlic}, finely shred {Cabbage}, chop {Fresh cilantro}, cut {Lime} into wedges, and slice {Avocado}.

   ~13 min

2. 2

   Heat {Olive oil} in a large frying pan over medium heat. Add {Onion} with half the {Salt} and cook until softened and lightly golden. Stir in {Garlic}, {Smoked paprika}, {Cumin}, {Oregano}, and {Chili flakes} for the final minute.

   ~6 min

3. 3

   Stir in {Tomato paste}, then add {Canned Jackfruit}, {Tomato sauce}, and {Vegetable Stock}. Mix well, pressing and tossing the jackfruit so it picks up the smoky red coating. Simmer until the liquid reduces and the jackfruit is tender and juicy.

   ~12 min

4. 4

   While the jackfruit simmers, toss {Cabbage} with half the chopped {Fresh cilantro}, the juice of 1 {Lime}, the remaining {Salt}, and {Black pepper}. Warm the {Tortilla} in a dry pan or directly over a flame for a few seconds per side until soft and pliable.

   ~4 min

5. 5

   Spoon the smoky jackfruit into the warm {Tortilla}, top with cabbage slaw, {Avocado}, the remaining {Fresh cilantro}, and extra {Lime} wedges for squeezing over.

   ~3 min