Easy Vegan Jackfruit Tacos

Ingredients

• 2 can (15 oz) Canned Green Jackfruit In Water
• ½ tbsp Canola Oil
• 1 whole Yellow Onion
• 2 cloves Garlic
• ¼ cup Vegetable Broth
• ½ tbsp Maple Syrup
• 1 whole Lime
• 1 tsp Chili Powder
• ½ tsp Ground Cumin
• ½ tsp Smoked Paprika
• 4 whole Taco Shells
• 1 whole Avocado
• ½ whole Red Onion
• ¼ cup Fresh Cilantro

Instructions

1. Drain, rinse, and chop the jackfruit: cut each piece into thin slices from the core to the outer edge to break up the tough core and encourage a shredded texture. Do not discard the core or seeds.
2. Heat the canola oil in a large skillet over medium-high heat. Add the sliced onion and minced garlic and sauté for about 5 minutes, until softened and lightly browned.
3. Add the chopped jackfruit, vegetable broth, maple syrup, lime juice, chili powder, cumin, and smoked paprika to the skillet. Stir to combine, cover, and reduce heat to medium-low. Simmer for about 5 minutes, until the jackfruit softens and about half the liquid is absorbed.
4. Use a potato masher to smash the jackfruit until it has a shredded texture. If the mixture is too wet, cook uncovered for a few more minutes. Season with salt and pepper to taste.
5. Warm the taco shells according to package directions.
6. Fill each shell with the jackfruit mixture and top with avocado slices, red onion, and cilantro. Serve with lime wedges.