JACKFRUIT MINI TACOS

Using Caribbean Peppa Sauce

This recipe is vegan and gluten free

Ingredients:

1 15oz can Jackfruit in Water

10 Mini Corn Tortillas

1/2 half medium size onion - fine diced

1 lime cut into 8 wedges

1 smalls bunch of Cilantro

1 Bottle of Plant Bomb Caribbean Pepper

Instructions:

Drain and rinse the jackfruit and pat dry
Shred the jackfruit into pieces with a fork
Tip 3/4 of a cup of Plant Bomb Caribbean Pepper into a bowl and marinade the Jack Fruit at room temperature for a minimum of 30 minimum (or up to 24 hours in a refrigerator)
Chefs Tip - for even better results, pre heat a medium frying pan and gently toast each side of the Tortilla for about 60 seconds
Place heated Tortillas in a Tortillas holder or create one by making an envelope using aluminum foil to keep the tortillas toasty.
Add one table spoon of Avocado Oil to the same frying pan, and heat to medium high. Throw the jackfruit into the pan and spread evenly and allow it to sear on each side for around 5 minutes or until the fruit is golden brown and a little crispy
When all the tortillas are cooked, it’s time to assemble the tacos. Place a small amount of the jackfruit, a pinch of the chopped onion and some cilantro into the taco and hit it with a teaspoon (or more) of Plant Bomb Caribbean Peppa, give it a final squeeze of lime to bring out all the flavors and enjoy!