1 package Smoked Pulled Jackfruit
1 tbsp olive oil
1 can pineapple with juice, ½ c chopped
2 tbsp pineapple juice
1 chipotle in adobo sauce, chopped, seeds removed
¼ tsp paprika
1 tsp oregano
¼ tsp cumin
1 can pineapple
¼ c yellow onion, chopped
½ c Cilantro, chopped
Jalapeno, seeded and sliced (optional)
Lime, cut into slices
Heat oil in a non-stick skillet over medium-high heat. In a bowl, shred large pieces of jackfruit using two forks.
Once skillet is heated, add ¼ cup chopped pineapple and cook until it begins to glaze over and slightly char. Add Smoked Pulled Jackfruit, pineapple juice, chipotle, paprika, oregano and cumin, stirring occasionally. Cook until jackfruit is warmed and begins to crisp.
To serve, warm the tortillas and on in the jackfruit and pineapple mix. Top with any remaining chopped pineapple, onion and cilantro. Add sliced jalapeno if you like your tacos spicy. Serve with lime wedges for squeezing.