Braised Jackfruit Tacos with Pineapple Slaw

Ingredients

• 2 cans (20 oz each) young green jackfruit
• 2 tablespoons olive oil
• 1 medium yellow onion
• 3 cloves garlic
• 2 teaspoons cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 cup vegetable broth
• 8 pieces taco shells
• 2 cups green cabbage
• 1 cup pineapple
• 1 whole lime
• 1 cup cilantro
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon agave syrup

Instructions

1. 1

   Drain and rinse the jackfruit under cold water. Remove the core and seeds, then shred the jackfruit pieces with your hands or a fork.

2. 2

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 medium chopped yellow onion and sauté for 5 minutes until translucent.

3. 3

   Add 3 minced garlic cloves to the skillet and sauté for an additional 1 minute until fragrant.

4. 4

   Stir in 2 teaspoons of cumin, 1 teaspoon of smoked paprika, 1 teaspoon of chili powder, 1 teaspoon of salt, and 1 teaspoon of black pepper. Cook for 1 minute to toast the spices.

5. 5

   Add the shredded jackfruit to the skillet and stir to coat with the spice mixture. Pour in 1 cup of vegetable broth and bring to a simmer.

6. 6

   Cover the skillet and let the jackfruit braise on low heat for 30 minutes, stirring occasionally, until tender.

7. 7

   While the jackfruit is cooking, prepare the pineapple slaw. In a bowl, combine 2 cups of shredded green cabbage, 1 cup of diced pineapple, the juice of 1 lime, 1 tablespoon of agave syrup, and 1 cup of chopped cilantro. Mix well and set aside.

8. 8

   After 30 minutes, remove the lid from the skillet and increase the heat to medium-high. Cook for an additional 5-10 minutes, stirring frequently, until most of the liquid has evaporated and the jackfruit is caramelized.

9. 9

   Warm the taco shells according to package instructions. Fill each taco shell with the braised jackfruit and top generously with the pineapple slaw.

10. 10

    Serve immediately with additional lime wedges and cilantro, if desired.