What you'll be getting:
180 g young jackfruit (cooked with tomatoes, cabbage, peppers, onions, chilies, lime juice, nutritional yeast, salt and pepper)
3 corn tortillas
1 small avocado
50 g pickled onions (pickled with lime juice, sugar, salt, serranos)
1/4 t taco seasoning (paprika, oregano, salt, nutritional yeast, Chile de Arbol, cumin, chili powder, garlic, sugar, citric acid)
Equipment Needed: Pan for tortillas
To make the tortillas more flexible, warm them on a dry pan, no oil. You can also warm them in the microwave, but they will hold together better by warming them in a dry pan.
Add the avocados and onions. You may have a little excess of the avocado or onions. The onions will hold in your fridge for up to a month if you don't use them up completely for these tacos. Finish by squeezing a little lime over each taco. From start to finish this dinner takes roughly 5 minutes. Enjoy!
While the tortillas are warming, warm up the jackfruit and slice the avocados. When your jackfruit is warm, add it to the tortillas. If you would like a little extra heat to the carnitas, add the taco powder to the jackfruit.