Jackfruit Tacos

Peel the garlic. Peel and thinly slice the onions. Thinly slice the radishes. Halve the avocado, remove the pit, and thinly slice the flesh. Halve the lime, juice one half, and cut one half into wedges. Squeeze just 1 tsp lime juice over the sliced avocado and sprinkle with salt.

Heat a medium saucepan over medium heat with 1 tbsp olive oil. Add the garlic, just ¼ cup of sliced onion, and ¼ tsp salt. Cook, stirring occasionally, until browned in places, 3 to 4 minutes. Add the cumin, tomato powder, as much of the chipotle pepper as you’d like, and ¾ cup water and whisk well. Cook, stirring occasionally, until the salsa roja has thickened slightly, 5 to 7 minutes.

Heat a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Add the remaining sliced onions and ¼ tsp salt. Cook, stirring often, until browned in spots, 5 to 8 minutes. Add ½ cup water, reduce heat to medium-low, and cook until the caramelized onions are lightly browned, another 3 to 4 minutes.

Add the salsa roja and remaining lime juice to a blender and blend until smooth. Taste and add salt as necessary.

Drain the jackfruit, pat dry, and pull into pieces. Add the shredded jackfruit to the skillet with the onions and increase heat to medium-high. Cook, tossing occasionally, until crisped in places, 4 to 5 minutes. Add ½ cup of the salsa roja and cook until reduced, 1 to 2 minutes. Transfer the crisped jackfruit and caramelized onions to a plate.

Rinse and dry the skillet and return to medium-high heat with 1 tbsp olive oil. Add 3 tortillas to the skillet in a single layer. Spoon some jackfruit and caramelized onion on one side of each tortilla and fold tortilla in half. Cook until crispy, about 1 minute per side. Repeat with the remaining tortillas. Sprinkle jackfruit tacos with salt. Divide the tacos between plates and top with salsa roja, sliced avocado, and sliced radishes. Serve with lime wedges. Enjoy!