20 min
PREP TIME
20 min
COOK TIME
219
CALORIES
19
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 8 SERVINGS
- Cider Pepper Syrup –
- 1 cup (250 milliliter) cider vinegar
- 3 tablespoon (45 milliliter) coconut sugar
- 2 tablespoon (30 milliliter) Organic Red Pepper Crushed
- 2 tablespoon (30 milliliter) Organic Rosemary Crushed
- 1 tablespoon (15 milliliter) Organic White Pepper Ground
- Pulled Jackfruit Tacos –
- 2 cans (530 milliliter) jackfruit, drained
- 3 tablespoon (45 milliliter) coconut sugar
- 3 tablespoon (45 milliliter) fresh lime juice
- 2 tablespoon (30 milliliter) extra virgin olive oil
- 2 teaspoon (10 milliliter) Paprika Smoked
- 2 teaspoon (10 milliliter) Garlic Salt
- 1 teaspoon (5 milliliter) Organic White Pepper Ground
- 1/2 teaspoon (2 milliliter) Cinnamon Ground
- 8 corn tortillas
- 1/2 cup (125 milliliter) diced onion, (1/2-inch/1.25 cm dice)
- 1/2 cup (125 milliliter) sour cream
- 1/4 cup (60 milliliter) coarsely chopped fresh cilantro
Preparation
- 1 For the Cider Pepper Syrup, mix all ingredients in small saucepan. Bring to boil. Reduce heat to low; simmer 15 minutes, stirring occasionally. Remove from heat. Let stand at least 4 hours or overnight. Strain through several layers of cheesecloth. Cover and refrigerate until ready to serve.
- 2 For the Jackfruit Tacos, mix jackfruit, coconut sugar, lime juice, oil, smoked paprika, garlic salt, white pepper and cinnamon in large bowl. Let stand for 20 minutes.
- 3 Grill marinated jackfruit and tortillas quickly over high heat until grill marks appear. Shred or cut jackfruit into thin strips.
- 4 To serve, place jackfruit on tortillas. Top with diced onion, sour cream and cilantro. Drizzle with the Cider Pepper Syrup.
NUTRITION INFORMATION
(per Serving)
