Adobo Jackfruit Tacos

Jackfruit Adobo Tacos

• 800 g of jackfruit (2 cans) (sub chanterelle mushrooms)
• 1/2 a cup of onions
• 5-6 garlic cloves
• 2 tbsp of oil
• 1 tbsp of smoked paprika
• 1 tbsp of cumin
• 1/2 a tsp of celery seed
• 2 1/2 tbsp of Organic Brown Raw Cane Sugar
• 1 cups of vegetable broth (low sodium) 
• 3 tbsp of lime juice
• 1 tbsp of apple cider vinegar (ACV)
• 1/2 a cup of water
• 2 tsp of salt (or to taste)
• 1/4 of tsp of chili flakes (optional)

Directions

1. Cut your onions and garlic, preheat a pot (med- heat), once it’s hot, add oil and your chopped onions. Sauté them for 5 minutes, add your minced garlic cloves and then add your dry seasonings. Keep mixing well, then add your (ACV) and 1 tbsp of water. 
2. Then, either turn off heat or let that sit while you quickly rinse and shred your jackfruit. Put jackfruit into the pot and sauté for 5 min or so. Add your veg stock and rest of your water. Let this simmer for 20 min or so, then let this cool down a bit, add your lime juice. 
3. You may top this with Greek yogurt, tomatoes, avocado, salsa, and cilantro. Add more lime juice to taste! Makes about 20 small tacos or 10 medium-size. 
4. Note: if you’re using chanterelle mushrooms, make sure to use 3 cups worth to ensure a similar serving size. If you don’t want this like a broth, you can skip the veg broth and water. Add instead 3 tbsp of liquid aminos and bake at 350 F for 20 min. Enjoy.