Ingredients:

2 tablespoons grapeseed oil (or preferred oil)

1 small onion , finely diced

3-4 cloves garlic , minced

1 tablespoon tomato paste

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

1/4 teaspoon salt , more to taste

3/4 cup vegetable broth

8 Corn tortillas

Directions:

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. Now add the tomato paste and cook for 30-60 seconds more. 

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. See notes for serving ideas. Enjoy! 

SERVING/TOPPING IDEAS: Lime Wedges, Vegan Sour Cream, Fresh-Cut Cilantro, Sliced Green Onion, Hot Sauce, Sliced Radishes, Salsa, Pico De Gallo, Shredded Red Cabbag

Nutritional Information:

Serving: 2Tacos | Calories: 202kcal | Carbohydrates: 36g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 232mg | Potassium: 249mg | Fiber: 4g | Sugar: 1g | Vitamin A: 605IU | Vitamin C: 2.9mg | Calcium: 58mg | Iron: 1.5mg