BBQ Jackfruit Tacos Recipe

For Quick-pickled Onions:

• 1/2 c. Apple Cider Vinegar
• 1 Sugar
• 1 1/2 tsp. Kosher Salt
• 1 Red Onion, Thinly Sliced

For Jackfruit Vegan Pulled Pork:

• 2 (14-oz.) Cans Jackfruit In Water Or Brine, Drained And Rinsed (Not In Syrup)
• 2 Extra Virgin Olive Oil
• 1 Small Yellow Onion, Finely Chopped
• 2 Cloves Garlic, Minced
• 3/4 c. Sky Valley Taco Sauce
• 2 tsp. Dried Oregano
• 1 tsp. Ground Coriander
• 1/2 tsp. Paprika
• 1/2 tsp. Kosher Salt
• 3 Lime Juice

For Serving:

• Corn Tortillas
• 1 Red Onion, Thinly Sliced
• 1 Ripe Avocado, Thinly Sliced
• 4 Radishes, Thinly Sliced
• 1/3 c. Cilantro Leaves, Roughly Chopped
• 1-2 Jalapeños, Sliced (Optional)
• 1 Lime, Cut Into Wedges

1. Quick pickle the onions: In a bowl or jar, mix apple cider vinegar with salt and sugar. Add thinly sliced onion and stir well to coat. Let onions sit for at least 10 minutes, and ideally up to 1 hour.
2. Place the drained jackfruit in a large bowl. Remove the tough core portions of the jackfruit with a knife, and discard. Using your hands or two forks, pull apart the remaining chunks of jackfruit into shredded pieces that resemble pulled pork.
3. Bring a large pan to medium heat. Add oil and onion, and saute for 5 minutes, until onion begins to turn golden. Add garlic and jalapeno, and saute for an additional 1 minute.
4. Add the shredded jackfruit to the pan and stir well. Add the Sky Valley Taco Sauce, cumin, oregano, coriander, paprika and salt. Mix well until spices are all combined. Cook for 5-10 minutes, until jackfruit begins to brown around the edges. Add in lime juice.
5. As your jackfruit is cooking, mash it into smaller pieces, or use two forks to shred it fully, until it looks sufficiently like pulled pork.
6. Lightly toast your corn tortillas in a separate pan. Keep them covered with a towel or wrapped in tin foil until everything is ready to eat.
7. Top each taco with BBQ jackfruit mixture, a few avocado slices, a few radish slices, and a few slivers of pickled purple onion. You can also add some optional jalapeno slices. Finish with a generous sprinkling of fresh cilantro. Serve with lime wedges.