Courtesy of Saucha Conscious Living
1 20-ounce can jackfruit
2 tablespoons oil
⅓ cup white vinegar
½ cup diced yellow onion
8 organic tortillas, taco size
1 cup barbecue sauce
Ranch dressing for drizzling (the vegan variety uses cashews as a base)
¼ red cabbage, shredded
1 cup sauerkraut
For the Mango Avocado Salsa:
½ ripe mango, diced
½ ripe avocado, diced
⅓ cup red onion, finely diced
½ cup cilantro, roughly chopped
¼ cup lime juice
½ scotch bonnet, de-seeded and finely chopped
Prepare the jackfruit by pulling it apart, much liked pulled pork. (Some will pull easier once it has been sautéed).
Heat the oil in the pan and sauté the onion until fragrant. Then add jackfruit, vinegar and salt, and sauté until vinegar evaporates. Pour barbecue sauce over the jackfruit and mix well.
Mix together all the ingredients for the salsa in a bowl. Refrigerate for 1 hour before serving to allow flavors to meld.
To plate, layer your tacos with all the components, or serve with the components separate to allow everyone to build their own.
“When using jackfruit in a savory dish, the ideal type is fresh, young (green) jackfruit, when available. All the ‘meaty’ parts are used, just discard the seeds and skin. If this is not available, next choice would be canned green jackfruit, available at Kirk Market, but in very high demand! If in a bind, the canned ripe jackfruit in syrup can be used. Sautéed with vinegar, onion and salt, it can still yield that coveted pulled pork type of texture.”