1 package Smoked Pulled Jackfruit
¼ c yellow onion, diced
¼ c orange juice
2 T fresh lime juice
¼ tsp ground cumin
¼ tsp crushed dried oregano
¼ tsp chili powder
1 T vegetable oil
1 package Stone-Ground Pink Corn Tortillas from Pinole Blue
Plant-based Jalapeño Cilantro Crema (use your favorite store-bought brand, or make this recipe and add a handful of diced jalapeño and cilantro.)
In a non-stick skillet, heat oil over medium heat. Add onion and Smoked Pulled Jackfruit, cooking for one minute. Add lime and orange juice, stirring to combine, and cook an additional minute. Turn heat to medium-low and add cumin, chili pepper and oregano. Continue to stir and cook until juices begin to thicken and cook down, and the jackfruit starts to caramelize. Remove from heat.
Preheat oven to broil. Transfer jackfruit to lined baking sheet, spreading into a thin layer. Using two forks, tear apart larger pieces. Broil for 5-10 minutes or until crisped.
Heat a cast iron skillet over medium high heat. Warm your tortillas one at a time, about 15-30 seconds per side. Wrap warmed tortillas in a towel and set aside.
Spoon crisped jackfruit onto warm corn tortillas. Top each taco with jalapeno cilantro crema, pickled onion and cilantro. Serve immediately.