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Prep Time: Estimated 15 minutes
Cook Time: Estimated 20 minutes
Total Time: Estimated 35 minutes
Yield: Serves 4-6
Cuisine: Mexican
Author: Scott Stokes
Ingredients:
- 2 cans jackfruit, drained and shredded
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup vegetable broth
- 1/4 cup chipotle mayo
- 1/2 cup pickled onions
- 8 small corn tortillas
- Fresh cilantro for garnish
Instructions:
- Heat olive oil in a pan over medium heat. Add diced onion and minced garlic, and sauté until translucent.
- Add the shredded jackfruit, chili powder, cumin, paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- Pour in the vegetable broth and simmer for another 10 minutes until the jackfruit is tender and the flavors are well combined.
- Warm the corn tortillas in a dry skillet or microwave.
- Spread a spoonful of chipotle mayo on each tortilla. Top with a generous amount of the jackfruit mixture.
- Garnish with pickled onions and fresh cilantro.
- Serve the Mexican jackfruit tacos hot and enjoy!
