Smoky Pulled Jackfruit Tacos with Avocado-Lime Crema

Ingredients

• 800 g young jackfruit in brine
• 2 tbsp extra-virgin olive oil
• 1 unit yellow onion, diced
• 4 unit garlic cloves, minced
• 1 tbsp smoked paprika
• 1 unit chipotle in adobo
• 2 tbsp tomato paste
• 0,75 cup vegetable stock
• 0,5 cup raw cashews
• 1 unit ripe avocado
• 2 unit limes
• 1 unit red onion
• 3 tbsp red wine vinegar
• 8 unit corn tortillas

Instructions

1. 1

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

2. 2

   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.

3. 3

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

4. 4

   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.

5. 5

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

6. 6

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

7. 7

   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.

8. 8

   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.

9. 9

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

10. 10

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