Ingredients

• 1 tablespoon olive oil
• 1/2 onion, diced
• 2 (20 ounce) cans young green jackfruit in water
• 1/2 cup water
• 1 tablespoon tomato paste
• 2 tablespoons low sodium soy sauce
• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• 2 teaspoons cumin
• 1 teaspoon dried oregano
• 1 teaspoon turmeric
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 cup fresh squeezed orange juice
• 1 tablespoon fresh lime juice
• 1 teaspoon liquid smoke
• corn tortillas
• avocado, sliced (optional)
• red onion, diced (optional)
• lime sliced into wedges (optional)
• cilantro, minced (optional)
• jalapeños, sliced (optional)

Instructions

1. Preheat oven to 425F. Spray a baking sheet with cooking spray and set aside.
2. Drain and rinse jackfruit.
3. Heat olive oil in a large skillet over medium heat, add onion and cook for 3-4 minutes until translucent.
4. Add jackfruit and 1/2 cup of water, simmer covered for 10 minutes to soften.
5. In a small bowl, mix together tomato paste, soy sauce, olive oil, brown sugar, cumin, oregano, turmeric, smoked paprika, garlic powder, onion powder, black pepper, and salt. Set aside.
6. Mash jackfruit with a potato masher to create a shredded texture. Stir spice mix into mashed jackfruit, and cook for 5 minutes, stirring frequently.
7. Pour in orange juice, lime juice and liquid smoke. Simmer on low for 10 minutes.
8. Spread jackfruit onto prepared pan and bake for 15 minutes until golden.
9. Remove from oven and serve in warm tortillas.
10. Garnish with avocado, diced red onion, sliced jalapeños, and cilantro. Squeeze with fresh lime juice right before serving.