Jackfruit Asada Street Tacos
1 tablespoon coconut oil, for frying
1- 20 ounce can (10 ounces, drained) Jackfruit in brine or water (NOT syrup), seeds removed
1 orange, juiced (about 1/3 cup juice)
1 lime, juice (about 2-3 tablespoons juice)
2 cloves garlic, minced
2 tablespoons melted coconut oil
2 teaspoons soy sauce
1 teaspoon liquid smoke
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon red pepper flakes
1/2 teaspoons salt
1/4 teaspoon cayenne pepper
organic corn tortillas
1-2 avocados, pitted and thinly sliced
1/2 cup red onions, diced
1/4 cup cilantro, roughly chopped
lime slices, for garnish
In a medium cast-iron skillet, heat 1 tablespoon coconut oil. Place jackfruit into a mixing bowl and use two forks or your fingers to shred it. Add orange and lime juice, garlic, coconut oil, soy sauce, liquid smoke, cumin, smoked paprika, salt and cayenne pepper. Mix until jackfruit is well coated, then pour the whole mixture into the heated skillet. Cook over medium heat about 10-15 minutes, until juices thicken and reduce and jackfruit begins to slightly brown in pan.
While jackfruit cooks, prepare the avocados, red onions, cilantro, and lime. Heat a large flat skillet over medium heat and warm tortillas on the skillet until warm, flipping once.
When the jackfruit asada is ready, pile some into a (or double) warmed corn tortillas, then top with a few avocado slices, onions, cilantro, and a squeeze of lime. Enjoy! Makes 4-6 tacos.