Jackfruit Tacos

Servings 4 Servings

3 20oz cans Young green jackfruit in water drained, rinsed, and squeezed dry
3/4 C Neutral cooking oil such as grapeseed, plus more as needed
5 Tbsp Fresh orange juice divided
2 Tbsp Ground cumin
1 Tbsp Dried oregano
2.5 tsp Kosher salt plus more to taste
1 tsp Black pepper
1/2 tsp Crushed red pepper
10 Tortillas 4-6 inches, warmed
Optional toppings Spinach or other greens, pico de gallo, fresh cilantro, lemon/lime wedges, avocado slices.

Heat a large skillet over medium-high heat. Add a drizzle (1 teaspoon) of olive oil to the pan. Add tomatoes and jalapeño, turning occasionally, until charred on all sides, 12 to 14 minutes. Let cool for 20 minutes.
Blend charred vegetables, and all remaining salsa ingredients together to desired consistency.

Remove non-shreddable core from shreddable outer parts of jackfruit pieces; set aside. Remove any seedpods from shreddable parts and add seedpods to pile of cores. Place shreddable jackfruit in a medium bowl, and shred with your hands into small pieces. Finely chop cores and seedpods until they are a similar texture to the shredded jackfruit; add to shredded jackfruit in bowl. Add oil, 2 ½ tablespoons orange juice, cumin, oregano, salt, black pepper, and crushed red pepper; toss to evenly combine.
Heat a large skillet over medium. Add jackfruit mixture; using a spatula, press into an even layer. Cook, turning and pressing occasionally, until seared and golden brown, 25 to 35 minutes, adding oil as needed. Remove from heat and stir in remaining 2 1/2 tablespoons orange juice. Season with additional salt to taste.
Place about 1/4 cup jackfruit mixture on each tortilla. Top with a drizzle of salsa, and any additional desired toppings.

Recipe adapted from Food and Wine