Ingredients:
2 teaspoons ground cumin
2 teaspoons chili powder
¼ teaspoon cayenne pepper
¼ teaspoon sweet paprika
½ teaspoon oregano
¼ teaspoon garlic powder
¼ teaspoon pepper
½ teaspoon salt
pinch cinnamon
1 lime, juiced
1 teaspoon tamari
1 tablespoon grapeseed oil
1 medium onion, diced
2 cloves of garlic, minced
1 20 ounce can of young jackfruit in brine, drained (be sure to get the type in brine NOT syrup)
1 tablespoon maple syrup
Directions:
Combine cumin, chili, cayenne, paprika, oregano, garlic powder, pepper, salt, cinnamon, lime and tamari in a small bowl.
Heat oil in a skillet over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic and spice blend and stir. Add jackfruit and maple syrup. Cook over medium heat for about 10 minutes. As the jackfruit cooks, it will start to break apart and look like shredded meat. Use a fork and knife to break pieces apart. You may see some seed pods in the jackfruit. You can remove them as the fruit breaks apart but they are perfectly fine to eat.
Makes 8 tacos.
Notes:
Canned jackfruit can be found in Indian and Asian supermarkets. Serve in soft corn tortillas with tomatoes and avocado.
