Smoky Jackfruit Tacos with Charred Corn Salsa

Drain and rinse two 400 g cans of young green jackfruit, squeeze out excess water, then shred with your hands, discarding any tough cores.

Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering; add the jackfruit and sear undisturbed for 4 minutes to develop golden edges.

Push jackfruit to one side, add the diced onion and cook 3 minutes until softened, then stir in 3 minced garlic cloves for 30 seconds.

Add 2 tbsp tomato paste, 2 minced chipotle peppers in adobo, 1 tsp smoked paprika, 1 tsp ground cumin and 1 tsp dried oregano; stir 1 minute until fragrant.

Deglaze with 2 tbsp apple cider vinegar, scraping the fond, then pour in ¾ cup vegetable stock and 2 tbsp soy sauce.

Reduce heat to medium-low and braise uncovered for 15 minutes, shredding further with a fork, until the liquid clings to the jackfruit like pulled pork.

Meanwhile, char 1½ cups corn kernels in a dry cast-iron pan over high heat for 4 minutes until blackened spots appear.

Toss the corn with 1 diced avocado, ¼ cup chopped cilantro, juice of 1 lime and a pinch of salt.

Warm 8 corn tortillas over an open flame or in a dry skillet for 20 seconds per side until pliable and lightly blistered.

Pile jackfruit onto tortillas, top with corn-avocado salsa and finish with extra lime.