Smoky Pulled Jackfruit Tacos with Avocado-Lime Crema

Soak ½ cup raw cashews in boiling water for 15 minutes while you prep the rest.

Thinly slice 1 red onion and toss with 3 tbsp red wine vinegar, 1 tsp sugar, and ½ tsp salt; set aside to quick-pickle.

Drain 2 cans (400 g each) young jackfruit in brine, squeeze dry, and shred with your fingers, discarding any hard cores.

Heat 2 tbsp extra-virgin olive oil in a large skillet over medium-high until it shimmers, then add 1 diced onion and sweat 4 minutes until translucent.

Add 4 minced garlic cloves, 1 tbsp smoked paprika, 2 tsp cumin, and 1 chipotle in adobo (minced); toast 60 seconds until fragrant.

Add the jackfruit, 2 tbsp tomato paste, and ¾ cup vegetable stock; deglaze the pan and scrape up any browned bits.

Simmer uncovered for 18-20 minutes, stirring and pressing the jackfruit with a fork every few minutes, until the liquid reduces and the strands caramelize at the edges.

Meanwhile, blend the drained cashews with 1 ripe avocado, juice of 1 lime, ¼ cup water, ½ tsp salt, and a small handful of cilantro until silky smooth.

Char 8 corn tortillas directly over a flame or in a dry skillet for 20 seconds per side until blistered.

Build tacos with a smear of crema, a generous pile of jackfruit, pickled onions, and extra cilantro leaves.