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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Jackfruit Tacos   
    Categories: Vegetarian   
         Yield: 10 Servings   
      
        40 oz Unsweetened jackfruit in   
              - water (1 kg) (2 cans);   
              - drained   
         1 tb Olive oil   
         1 sm Onion; minced   
         2 cl Garlic; minced   
       1/2 ts Cumin powder   
       1/4 ts Cinnamon powder   
         1 ts Garlic powder   
         1 tb Sweet paprika   
         1 tb Brown sugar   
       1/4 ts Black pepper   
       1/3 ts Salt   
       3/4 c  Barbecue sauce (187 g)   
         1 ts Sriracha   
       1/2 c  Water (115 g)   
         1 tb Lime juice   
        10    Taco shells or tortillas   
         1    Avocado; sliced   
       1/3 c  Cilantro leaves   
         1    Pickled red onion;   
              - * see notes   
         1    Lime; quartered   
      
     Preparation time: 10 minutes   
     Cooking time: 20 minutes   
      
     BBQ jackfruit tacos are smoky and sweet, with a pulled pork texture   
     that might just be mistaken for the real thing. Just 10 minutes of   
     prep!   
      
     Place jackfruit into a colander and wash thoroughly under running   
     water. Let it drain.   
      
     Using your hands, separate every piece into shreds and remove any hard   
     parts.   
      
     In a large skillet, heat olive oil over medium heat. Add minced onion   
     and saute for 4 minutes until onion becomes soft and translucent.   
     Add minced garlic, stir and heat for 30 seconds.   
      
     Add spices and stir to combine.   
      
     Add shredded jackfruit and stir until it's covered in spices evenly.   
      
     Add barbecue sauce and sriracha along with water and lime juice. Stir   
     and bring to a simmer.   
      
     Reduce the heat to low, cover and cook for 15 minutes. Stir every 5   
     minutes and check if it's not too dry and doesn't stick to the pan.   
     If needed add 1/4 cup more water.   
      
     Let it cool slightly before serving.   
      
     Serve in heated taco shells or tortillas, with sliced avocado,   
     cilantro leaves and pickled onions.   
      
     Recipe by Jessica Hylton   
      
     Recipe FROM:    
      
   MMMMM   
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