Pulled Jackfruit Tacos

Set the oven to 350°F to warm the tortillas. Combine the red lentils and 1 cup water in a small saucepan over and bring to a boil. Cover, reduce heat to low, and cook lentils until they are very tender and mashable, about 18 to 22 minutes.

Peel and thinly slice the onion. Add half of the sliced onion to a large bowl along with the green cabbage, Mexican oregano, 1 tsp turbinado sugar, 1 tbsp apple cider vinegar, and a pinch of salt and pepper. Mix curtido with your hands for a minute to break down the cabbage slightly.

Halve the avocado. In a blender, combine half the avocado, Vegenaise, 1 tsp apple cider vinegar, half the cilantro (stems and leaves), ¼ cup water, and a pinch of salt. Blend the avocado crema until smooth, scraping the sides of the blender as necessary.

Drain, rinse, and pat the jackfruit dry. Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Add the jackfruit and remaining sliced onion to the skillet, pulling it apart with your hands, and sprinkle with salt and pepper. Cook, tossing occasionally, until crispy and golden brown in spots, about 5 to 7 minutes.

Add the tomato paste, remaining turbinado sugar, remaining apple cider vinegar, as much of the chipotle pepper in adobo as you’d like, and ¼ cup water to the skillet. Stir to coat evenly and cook until the jackfruit is crispy, about 3 to 5 minutes. Wrap the corn tortillas in foil and warm them in the oven for about 5 minutes.

Taste and season the lentils with salt. Slice the remaining avocado. Lay the warmed tortillas onto plates and top with the pulled jackfruit, curtido, and avocado crema. Top with cilantro and sliced avocado. Serve with the lentils.