Ingredients

For the jackfruit:

• 2 tablespoons olive oil
• 2 cans jackfruit in syrup, rinsed and shredded
• 3 cloves garlic, minced
• 2 cups vegetable broth (low sodium)
• juice of 1/2 lime
• 2 tablespoons ketchup
• 1/2 teaspoon sriracha
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/4 cup fresh cilantro leaves, chopped

For the pickled onions:

• 1 red onion, sliced
• 1/2 cup water
• 1/2 cup red wine vinegar
• 1/2 cup apple cider vinegar
• 2 teaspoons agave
• 1/2 teaspoon salt
• 1/2 teaspoon peppercorns

Directions

For the jackfruit:

1. Add olive oil to a heavy bottom pan (preferably a cast iron skillet). Heat up the oil on medium. Add your rinsed and shredded jackfruit and garlic to the pan. Sauté until the garlic is fragrant. Pour in vegetable broth, lime juice, ketchup, and sriracha. Bring to a simmer.
2. Add onion powder, oregano, cumin, smoked paprika, and salt. Continue to simmer on low until the majority of the liquid is cooked out. You want the jackfruit to still be moist, and not sticking to the bottom of your pan.
3. Take off the heat and pour into a medium bowl. Cool down to room temperature, cover with plastic wrap and set in your fridge overnight. This step is optional, and of course you can eat it right away. BUT everyone knows that everything tastes better when the flavours party hard together, all night.
4. If you heat up the next day: On medium, heat about a tablespoon of olive oil in a cast iron skillet. Add your jackfruit. Spread out so it’s one even layer. Without stirring, let it cook for 3-5 minutes, then flip. It’ll brown up/caramelize a bit. Repeat once, after flipping. Take off heat.
5. Serve in torillas, top with fresh cilantro and pickled onions,  plus anything your heart desires.
6. Enjoy!

For the pickled onions:

1. Add your sliced onions to a medium bowl.
2. In a medium heavy-bottom sauce pan, add water, vinegars, agave, salt, and peppercorns. Bring to a boil. Pour over your onions. Cover with plastic wrap. Let sit for 1.5 hours, stirring with tongs every 15 minutes.
3. Put your onions in a mason jar with a lid. Close tightly and set in your refrigerator until chilled.