Jackfruit tacos with sriracha mayo
20 oz, canned in brine, drained
½ medium, finely diced
2 clove(s), medium, finely chopped
Canned tomato paste
Canned black beans
1 cup(s), rinsed and drained
Ancho chili powder
Fresh lime juice
Sriracha hot sauce
8 item(s), warmed
California (Hass) avocado
1 item(s), pitted, peeled, and thinly sliced
Shredded red cabbage
2 Tbsp, fresh leaves, for garnish
- To prepare jackfruit, cutting with grain, thinly slice pieces, then shred with your fingers. Heat 2 teaspoons oil in large skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, about 5 minutes. Stir in chili powder, oregano, 1/2 teaspoon cumin, and 1/2 teaspoon salt; cook until fragrant, about 1 minute. Stir in jackfruit, tomato paste, and water. Bring to boil; reduce heat, cover, and simmer until jackfruit is very soft, about 25 minutes.
- Meanwhile, stir together beans, ancho chile powder, remaining 1 teaspoon oil, remaining 1/2 teaspoon cumin, and remaining 1/4 teaspoon salt in small microwavable bowl. Cover with paper towel and microwave on High until very hot, 1–2 minutes, stirring beans every 30 seconds. Keep warm.
- Stir together mayonnaise, lime juice, and sriracha in cup. Fill tortillas with jackfruit and top evenly with beans, avocado, and cabbage. Drizzle each with about 1 teaspoon sriracha mayonnaise and top each with a few cilantro leaves.
- Serving size: 2 tacos