Ingredient

• 2 cups peeled and diced mango, about 2 medium
• 1 medium ripe avocado, diced
• ¾ cup diced red onion
• ½ cup diced cucumber
• 3 tablespoons fresh orange juice
• 3 tablespoons fresh lime juice
• ½ cup cilantro, finely chopped
• Sea salt
• 1½ teaspoons onion powder
• 1 teaspoon sweet or hot paprika
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme
• ½ teaspoon ground allspice
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne pepper
• ¼ teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• 2 (20-ounce) cans jackfruit in brine or water
• 2 tablespoons extra-virgin olive oil
• 6 scallions, white and light green parts, sliced
• 4 garlic cloves, minced
• 1½-inch piece fresh ginger, grated
• 1 habanero, serrano or jalapeño pepper, minced
• 2 tablespoons coconut sugar or agave nectar
• 2 tablespoons tomato paste
• ¼ cup tamari
• 3 tablespoons fresh lime juice
• 12 corn tortillas, charred or warmed

Direction

1. Make the mango-avocado salsa. In a medium bowl, combine the mango, avocado, onion, cucumber, orange juice, lime juice, and cilantro and mix gently. Season to taste with salt.
2. Make the Jamaican Jerk Seasoning. Combine all of the spices together in a small bowl.
3. Prepare the jackfruit: Drain the canned jackfruit and lightly rinse under water, shaking off excess water. Use your fingers to remove any thick cores and pull the pieces apart so that it resembles shredded pork.
4. In a large pot, heat the oil over medium heat. Add the the scallions and cook until browned, 1 to 2 minutes. Add the garlic, ginger, and chile pepper and cook for 1 minute, stirring frequently to prevent burning. Add all of the Jamaican jerk seasoning, stir to coat, and cook for 30 seconds, stirring constantly, until very fragrant.
5. Add the shredded jackfruit, coconut sugar, tomato paste, tamari, and lime juice. Stir well. Pour in 1/2 cup water and mix again. Cover and cook for 20 minutes, stirring occasionally.
6. Serve the jackfruit with the tortillas and mango avocado salsa.