Jackfruit Teriyaki Tacos with Spicy Pineapple Salsa
Ingredients
Taco
- 2 20 oz cans of green jackfruit (drained, rinsed and chopped)
- 1 tbsp olive oil
- 5 tbsp Teriyaki Marinade & Sauce
- 1 yellow onion, sliced
- 4 garlic cloves, minced
- Juice from 1/2 lime
- 1 tsp agave
- 1 tsp paprika
- 1 tsp cumin
- 8 corn tortillas
Spicy pineapple salsa
- 1 cup fresh diced pineapple
- 2 jalapeños, seeded and diced
- 1/2 small red onion, diced finely
- 4 radishes or 1/2 small jicama, finely diced
- Handful of cilantro, roughly chopped
- Juice from 2 limes
- Salt to taste
Preparation
Mix the Salsa ingredients in a large bowl and set aside.
Heat oil in a large skillet, add onions, jackfruit, and garlic and sauté for 5 minutes.
Add teriyaki, agave, lime juice, and spices. Reduce heat and simmer until most of the liquid is evaporated, about 10-15 minutes.
Take a wooden spoon and smash all the jackfruit to achieve shredded texture.
Warm the tortillas. Once warmed, assemble tacos with jackfruit mixture and top with Spicy Pineapple Salsa.
