Jackfruit Tacos

ingredients:

• 1 Can of Jackfruit in Brine; Drained and Pulled Apart
• 1/2 Cup of SALSAOLOGY Ancho Chile & Tamarind Sauce
• Drizzle of Olive Oil
• 1 Avocado; Sliced
• 1/2 Cup of Queso Fresco; Crumbled
• 1/2 a Bunch of Cilantro; Chopped
• Corn Tortillas

method:

1. To prep the jackfruit, drain the brine from the can and remove remaining brine from individual jackfruit pieces using a lemon squeezer. Use two forks or hands to pull apart each jackfruit piece, until it resembles meat. Set aside.
2. Drizzle olive oil on a medium skillet over medium heat. After a minute add in shredded jackfruit and let cook for a couple of minutes. 
3. Add in SALSAOLOGY Ancho Chile & Tamarind sauce and mix in well until all the shredded jackfruit is evenly coated. Let mixture sit over low heat.
4. To assemble tacos, heat up tortillas, place about a spoonful of jackfruit on each tortilla and garnish with cilantro, queso fresco, and cilantro.

info:

For vegan tacos, switch out queso fresco for your favorite vegan cheese!