Vegan Jackfruit Tacos

• ▢ 2 tablespoons grapeseed oil(or preferred oil)

• ▢ 1 small onion , finely diced

• ▢ 3-4 cloves garlic , minced

• ▢ 2 14 oz cans young jackfruit in water or brine. Rinsed and drained well

• ▢ 1 teaspoon cumin

• ▢ 2 teaspoons chili powder

• ▢ 1 teaspoon dried oregano

• ▢ 1 teaspoon smoked paprika

• ▢ ¼ teaspoon salt , more to taste

• ▢ ¾ cup vegetable broth

• ▢ 8 Corn tortillas

Instructions

• Start by shredding the jackfruit in a food processor. Pulse a few times to get a "shredded meat" texture. Don't over pulse or it will be mushy. If you have a small food processor, you may need to work in batches. If you don't have a food processor, you can cut the jackfruit into thin slices and shred some by hand.

• Heat oil in a large pan over medium heat. Add onion and sauté until translucent, about 2-3 minutes.

• Add the garlic and sauté for 30-60 seconds until fragrant.

• Add the shredded jackfruit and sauté for 2-3 minutes. Now add the spices and sauté until fragrant about 1 minute.

• Pour in the vegetable broth and cook until the liquid has cooked down completely about 3-4 minutes. Taste for seasoning and add more if needed. Remove from heat.

• Warm up your corn tortillas one at a time in a large skillet over medium heat. Cook for 30 seconds on each side. Now build tacos to your taste.

• Enjoy!
  

• You can add your favorite Mexican blend Vegan Cheese shreds to top it off and my favorite is Violife!

• Plus you can add avocado slices, cilantro, pico de gallo, salsa, or any toppings that you like!

• These are all my favorite toppings because I like colorful food but do it to your liking!