Entree
2 - 3 servings
10 minutes
15 minutes
Chef Tom Fraker
Canola Oil for Frying
6 (6-inch) Corn Tortillas
1 ripe Lime, zested
2 teaspoons Ground Cumin
1 tablespoon Chili Powder
1/2 teaspoon Granulated Garlic
1/4 teaspoon Chipotle Powder
1/4 teaspoon Onion Powder
1/2 teaspoon Dried Mexican Oregano
1/2 teaspoon Smoked Paprika
1/2 teaspoon Kosher Salt
1/8 teaspoon Freshly Ground Pepper
2 packages Melissa’s Fresh Jackfruit Pods, thinly sliced, or 1 lb. of Fresh Jackfruit
2 tablespoons Extra Virgin Olive Oil
1/4 cup Tomato Sauce
Heat the canola oil to 350ºF and fry the tortillas, folding them to form taco shells. Drain on paper towels and set aside.
In a mixing bowl, combine the lime zest and the next 9 ingredients. Toss in the jackfruit and set aside.
In a sauté pan, heat the olive oil. Add the jackfruit and sauté, stirring constantly, for 2 minutes. Add the tomato sauce and sauté for 5 minutes, stirring often.
Fill the taco shells with the jackfruit filling and add your favorite additions (cheese, cilantro, onion, salsa, lime juice, etc.).
