Zesty Smoky Chipotle Jackfruit Tacos with Lime-Cilantro Slaw

Instructions

1. 1

   Prep jackfruit: Trim any tough core pieces and pull jackfruit into shreds with your fingers or forks so it resembles pulled meat.

2. 2

   Make quick pickles (optional): Combine vinegar, water, sugar, and salt in a jar. Add radishes, shake, and chill while you cook.

3. 3

   Mix slaw dressing: In a bowl whisk lime juice, vegan mayo (or yogurt), maple syrup, salt, and pepper. Toss with cabbage, red onion, jalapeño, and cilantro. Taste and adjust lime/salt.

4. 4

   Sauté aromatics: Heat 2 tbsp olive oil in a large skillet over medium. Add onion and cook 4–5 minutes until soft. Add garlic and cook 30 seconds.

5. 5

   Cook jackfruit: Add shredded jackfruit, tomato paste, adobo sauce, cumin, smoked paprika, oregano, coriander, soy sauce, maple syrup, and vegetable broth. Stir to combine.

6. 6

   Simmer and brown: Reduce heat to medium-low and simmer, stirring occasionally, until liquid mostly evaporates and jackfruit begins to brown and caramelize at the edges, about 10–12 minutes. Press down occasionally with a spatula to create seared bits. Season with salt and pepper.

7. 7

   Warm tortillas: Heat a dry skillet over medium and warm tortillas 20–30 seconds per side, or brush with oil and char lightly on a hot griddle.

8. 8

   Assemble tacos: Divide jackfruit among tortillas, top with lime-cilantro slaw and pickled radishes. Finish with extra cilantro, a squeeze of lime, and hot sauce if desired.

9. 9

   Bright and tangy from lime and slaw; smoky, slightly sweet and savory from chipotle, maple, and caramelized jackfruit; textural contrast from crisp slaw and tender shredded jackfruit.