Chipotle Jackfruit Tacos with Cashew Crema and Red Cabbage Slaw

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Wrap the corn tortillas in foil and set them aside to warm later.

2. 2

   In a bowl, combine the red cabbage, carrot, half of the red onion, half of the cilantro, the juice of 1 lime, 1 tablespoon olive oil, 1/2 teaspoon salt, and the black pepper. Toss well and let it rest while you prepare the rest.

3. 3

   For the crema, place the soaked cashews, water, tahini, 1 garlic clove, the juice of 1/2 lime, and 1/4 teaspoon salt in a blender. Blend until very smooth; if needed, add 1 to 2 more tablespoons of water.

4. 4

   Shred the jackfruit with your hands or two forks. Remove any tough core pieces if needed.

5. 5

   Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the remaining red onion and the remaining garlic clove, minced, and cook for 2 to 3 minutes until fragrant.

6. 6

   Add the jackfruit, chipotle paste, tomato purée, ground cumin, smoked paprika, dried oregano, maple syrup, and the remaining salt. Cook for 10 to 12 minutes, stirring and pressing the jackfruit from time to time, until juicy and lightly caramelized.

7. 7

   Meanwhile, place the wrapped tortillas in the oven and warm them for 5 to 6 minutes at 220 °C / 425 °F.

8. 8

   Assemble the tacos by dividing the hot jackfruit among the tortillas. Top with the red cabbage slaw, finish with the cashew crema, and sprinkle with the remaining cilantro.

9. 9

   Serve immediately with lime wedges on the side for squeezing over the top.