Recipe:
Ingredients:
1 medium brown onion, cut into thin moons
2 x 565g cans young jackfruit in brine (NOT syrup)
1 tsp ground cumin
2 tsp smoked paprika
1 tsp dried oregano
1 tsp ground coriander
1 tsp chile powder
1 ¾ cups veggie stock
2 Tbsp tomato paste
2 tsp liquid smoke
1 Tbsp Braggs Aminos
Lime creme:
1/3 cup raw cashews, soaked
1/3 cup unsweetened soy milk
2 Tbsp fresh lime juice
½ tsp garlic powder
¼ tsp salt
Other:
2 ears corn
1 avocado, chopped
2 cups finely sliced red cabbage
1 Tbsp fresh lemon juice
½ cup fresh cilantro, roughly chopped
¼ cup red onion
1 cup white vinegar
tortillas
Method:
Pickled red onion: do this first: add red onion to white vinegar in a bowl and allow it to rest while you prepare the rest. This is going to be your pickled onion - the longer it sits, the yummier it becomes ;) Lime Creme: Blend all ingredients until smooth. Add a touch of water if too thick (1 Tablespoon at a time)
Jackfruit: Heat a large pan over medium heat, add ¼ cup of veggie stock and onions, cover and allow to softened and golden. Prepare jackfruit by rinsing then cutting through the harder core. Add jackfruit to the pan and cook for another 2 minutes, covered. Whisk together stock, tomato paste, liquid smoke, Braggs aminos and spices, and pour over jackfruit. Bring to a boil, then turn down to a simmer for approx 20-25 mins, stirring occasionally, until all liquid is absorbed and fruit is tender and comes apart easily. Shred jackfruit using 2 forks.
Corn: Cut kernels off the cob and bake for 15 min on 475, on a cookie sheet. Mix cabbage, lemon juice, cilantro and corn in a bowl.
Taco assembly: Heat tortillas, layer each with jackfruit, pickled onion, cabbage/corn/cilantro mix, avocado, drizzle lime creme and ENJOY!!! #letscookvegan
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