Jackfruit is a nutrient-rich, tree-borne fruit that easily shreds to mimic the texture of pulled pork. It's gluten-free and a favorite ingredient for vegetarians. Look for young green jackfruit found canned at Asian supermarkets.
1 cup white vinegar
1 cup water
1 teaspoon granulated sugar
3/4 teaspoon kosher salt, divided
1/2 cup thinly sliced carrot (from 1 carrot)
1/2 cup very small cauliflower florets
1/3 cup thinly sliced radishes
6 (6-in.) corn tortillas
1 (14-oz.) can jackfruit in brine, drained and rinsed
1 tablespoon grated lime rind
1/4 cup fresh lime juice (from 2 limes)
2 teaspoons chipotle chile powder
2 teaspoons ground cumin
1 garlic clove, minced
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh cilantro
How to Make It
Preheat oven to 400°F. Combine vinegar, 1 cup water, sugar, and 1/2 teaspoon salt in a saucepan. Bring to a simmer; cook until sugar and salt dissolve. Stir in carrot, cauliflower, and radishes. Remove from heat.
Cut 4 circles from each tortilla with a 2-inch round cutter. Place on a baking sheet. Bake at 400°F for 9 minutes.
Place jackfruit in a bowl, and shred. Stir in lime rind, juice, chile powder, cumin, garlic, pepper, and remaining 1/4 teaspoon salt. Place in a nonstick skillet; cook over medium-high, stirring often, 3 to 5 minutes.
Top each baked tortilla circle with 1 teaspoon jackfruit mixture and a few pickled vegetables. Sprinkle with cilantro.
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