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Entree
Mexican
2 - 3 servings
10 minutes
15 minutes
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
1 lb. of fresh Jackfruit, or 2 packages Melissa’s Fresh Jackfruit Pods
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.).
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