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Jackfruit Tacos

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Ingredients

  • 2 tablespoons olive or avocado oil
  • 2 14 ounce cans jackfruit in brine, drained and shredded
  • 1 small yellow onion, thinly sliced
  • ¼ cup water
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 2 teaspoon dried oregano
  • 1 teaspoon cumin
  • ½ to ¾ teaspoon salt
  • ½ teaspoon ground coriander
  • ½ teaspoon garlic powder
  • 2 tablespoons cilantro, finely chopped

For serving:

  • WOODSTOCK Jalapeno Relish
  • WOODSTOCK Organic Sriracha Aioli
  • Finely chopped cabbage, purple cabbage, or lettuce
  • Avocado slices
  • Radish slices
  • Warmed corn or flour tortillas

Directions

  1. Stir together spices in a small bowl. In a separate bowl, whisk together tomato paste and water.
  2. Drain jackfruit. Add to a large bowl and use two forks to shred.
  3. Add oil to a large sauté pan over medium heat. 
  4. Add onion and sauté for 5 minutes, stirring a few times.  
  5. Add shredded jackfruit, tomato and water mixture, and spice blend. Stir well to coat. Cook, stirring a few times, for about 10 minutes. 
  6. Serve on warmed corn or flour tortillas with Woodstock Jalapeno Relish, chopped cabbage or lettuce, thinly sliced radish, avocado slices, and a generous drizzle of Woodstock Organic Sriracha Aioli.