makes
12 tacos
prep time
20 minutes
cook time
10 minutes
Product
Ingredient List
- Pickled onions:
- 1 cup white or apple cider vinegar
- 1/2 cup water
- 1 tablespoon kosher salt
- 2 tablespoons sugar
- 1 large red onion, thinly sliced
- 1 10.6-ounce package Upton’s Naturals Chili Lime Jackfruit
- 1 dozen corn tortillas
- 1-2 carrots, peeled and grated
- 1/2 cup jarred pickled jalapeños
- Avocado/guacamole salsa or salsa verde
directions
To make the pickled onions, combine the vinegar and water in a large bowl or saucepan, and warm up in the microwave or on the stovetop. Stir in the salt and sugar until dissolved. Place the onion slices in a large jar and pour the warm brine over the onions, adding more vinegar and water to cover completely if needed. Let cool completely, then cover with a lid and place in the refrigerator at least overnight before using. The pickled onions will keep for 1-2 weeks in the refrigerator.
Heat up the jackfruit in a saucepan over medium heat for 8-10 minutes, and warm the tortillas. To assemble, place a spoonful of jackfruit in a tortilla, then top with grated carrot, pickled jalapeño, pickled onion, and guacamole salsa or salsa verde.
Heat up the jackfruit in a saucepan over medium heat for 8-10 minutes, and warm the tortillas. To assemble, place a spoonful of jackfruit in a tortilla, then top with grated carrot, pickled jalapeño, pickled onion, and guacamole salsa or salsa verde.
