Jackfruit Tacos

Ingredients

• 2 tablespoons olive or avocado oil
• 2 14 ounce cans jackfruit in brine, drained and shredded
• 1 small yellow onion, thinly sliced
• ¼ cup water
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 2 teaspoon dried oregano
• 1 teaspoon cumin
• ½ to ¾ teaspoon salt
• ½ teaspoon ground coriander
• ½ teaspoon garlic powder
• 2 tablespoons cilantro, finely chopped

For serving:

• WOODSTOCK Jalapeno Relish
• WOODSTOCK Organic Sriracha Aioli
• Finely chopped cabbage, purple cabbage, or lettuce
• Avocado slices
• Radish slices
• Warmed corn or flour tortillas

Directions

1. Stir together spices in a small bowl. In a separate bowl, whisk together tomato paste and water.
2. Drain jackfruit. Add to a large bowl and use two forks to shred.
3. Add oil to a large sauté pan over medium heat. 
4. Add onion and sauté for 5 minutes, stirring a few times.  
5. Add shredded jackfruit, tomato and water mixture, and spice blend. Stir well to coat. Cook, stirring a few times, for about 10 minutes. 
6. Serve on warmed corn or flour tortillas with Woodstock Jalapeno Relish, chopped cabbage or lettuce, thinly sliced radish, avocado slices, and a generous drizzle of Woodstock Organic Sriracha Aioli.