Cuisiniers — Jack Fruit Taco
- 14 oz. jackfruit, canned in syrup, drained
- 3 tbsp. canola oil
- 1 1/2 cup fresh yellow onion, chopped
- 1 fresh jalapeño chile pepper
- 4 tsp. minced garlic
- 1 tsp. ground coriander seed
- 1/2 tsp. ground paprika
- 1/2 cup orange juice, chilled
- 1/2 cup low sodium vegetable broth
- 1 oz. Diablo hot sauce
- 12 6" corn tortillas
12 (6-in.) corn tortillas Toppings: diced mango, diced avocado, sliced radishes, fresh cilantro leaves, shredded green papaya
Rinse jackfruit under cold running water; drain and pat dry with paper towels.
Heat 2 tablespoons of the oil in a large skillet over medium-high. Add onion, jalapeño, and garlic; cook, stirring often, until tender and beginning to brown, about 7 minutes. Add jackfruit, and stir to break up fruit. Sprinkle with cumin, coriander, and smoked paprika; cook, stirring constantly, until fragrant, about 1 minute. Stir in orange juice, vegetable stock, and hot sauce, cook, stirring occasionally, until most of liquid has evaporated, about 3 minutes.
Divide mixture among 6 tortillas. Add desired toppings to tacos, and serve with lime wedges.