BBQ Pulled Jackfruit Tacos

Ingredients

• 2 cans jackfruit in brine, drained and rinsed
• 2 tablespoons extra virgin olive oil
• 1 small yellow onion, finely chopped
• 2 cloves minced garlic
• 1 jalapeño, seeded and finely chopped, optional
• 3/4 cup barbecue sauce, store-bought or homemade
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1 teaspoon grated orange zest
• 10 to 12 corn tortillas
• 1 ripe avocado, thinly sliced
• 4 radishes, thinly sliced
• 1/3 cup cilantro leaves, roughly chopped
• 1/3 cup shredded red cabbage
• 1/3 cup corn kernels, canned or fresh from the cob
• 1/4 cup sour cream, optional
• 1 lime, cut into wedges

Directions

1. Use your fingers or a pair of forks to pull the jackfruit chunks apart into shreds.
2. Set a large saucepan over medium heat and heat the olive oil. Add the onion and cook until it turns translucent, about 5 minutes. Stir in the garlic and jalapeño, then cook for 1 minute more, just until the garlic smells fragrant.
3. Add the shredded jackfruit to the saucepan with the onion mixture and give everything a good stir. Pour in the barbecue sauce, then add the cumin, oregano, coriander, smoked paprika, and salt.
4. Stir until the seasoning is spread evenly through the jackfruit. Continue cooking for 4 to 5 minutes, until the jackfruit has browned and the edges are a little crisp. Stir in the orange zest.
5. Warm the tortillas, then spoon a generous scoop of the cooked jackfruit into the middle of each one. Finish with avocado, radishes, cilantro, cabbage, corn, sour cream, and a squeeze of lime.