From: https://minimalistbaker.com/spicy-jackfruit-tacos-1-pot-meal/
vegan
5 Servings
- 2 20oz cans green jackfruit in water or brine , drained, rinsed, and chopped
- 1 T vegetable oil
- 1 yellow onion , sliced
- 2 t garlic , minced
- 1/2 C water
- 1/4 t Better than Bouillon
- 1 T agave
- 1 T lime juice
- 2 t chili powder
- 1 t cumin
- 1 t smoked paprika
- 1/4 t salt
Chop the jackfruit into thin slices. Slice them from the core to the edge (like you are trying to split a piece of pie that's too big). This will help to give a shredded texture. Take a large skillet and heat oil on a medium-high flame. Add onions and garlic to hot oil and sauté them for 5 minutes till they turn brown and soft. Add jackfruit, water, bouillon, agave, lime juice, and other spices and cover. Reduce the heat to a minimum until half of the liquid is evaporated and jackfruit becomes soft. Using a potato masher, mash the jackfruit to get them shredded. If the jackfruit is wet, cook them more and if they seem dry, add some vegetable broth or water to it.