📖 Instructions

1. Begin by preparing the jackfruit. If using canned jackfruit, drain it thoroughly and rinse to remove any brine-like flavor. Pat it dry with paper towels to ensure it crisps up nicely later.
2. Next, shred the jackfruit with your fingers or two forks. The goal is to mimic the texture of pulled pork or shredded chicken. Don't worry about removing the core; it becomes tender during cooking.
3. Now, let's craft that luscious sun-dried tomato sauce. If using sun-dried tomatoes packed in oil, drain them, reserving about a tablespoon of the oil for cooking. For dry-packed sun-dried tomatoes, simply rehydrate them in warm water for about 10 minutes, then drain.
4. In a food processor or blender, combine the sun-dried tomatoes, garlic, a splash of balsamic vinegar, a pinch of red pepper flakes (if you dare!), and a generous drizzle of olive oil. Pulse until you achieve a smooth, vibrant sauce. Add a little water if needed to reach your desired consistency.
5. Time to cook the jackfruit! Heat the reserved sun-dried tomato oil (or olive oil) in a large cast iron skillet over medium-high heat. Add the shredded jackfruit and cook, stirring occasionally, until it starts to brown and crisp around the edges. This usually takes about 8-10 minutes. Patience is key; don't overcrowd the pan, or the jackfruit will steam instead of sear.
6. Pour the sun-dried tomato sauce over the jackfruit and stir well to coat. Reduce the heat to medium-low and simmer for another 10-15 minutes, allowing the flavors to meld together beautifully. The sauce should thicken slightly and cling to the jackfruit.
7. While the jackfruit simmers, prepare your taco toppings. Dice some red onion, chop fresh cilantro, and slice avocado. A squeeze of lime wedges will brighten everything up.
8. Warm your tortillas according to package instructions or by lightly charring them over an open flame. This adds a touch of smokiness that complements the sun-dried tomato jackfruit perfectly.
9. Assemble your tacos! Fill each tortilla with a generous amount of the sun-dried tomato jackfruit. Top with red onion, cilantro, avocado slices, and a squeeze of fresh lime juice. Feel free to add a dollop of vegan sour cream or cashew cream for extra richness.
10. Serve immediately and watch as these tacos disappear in a flash! They're addictive, flavorful, and surprisingly satisfying.
11. Pro Tip: A sprinkle of toasted pine nuts adds a delightful crunch and nutty flavor. Don't be afraid to experiment with other toppings like pickled onions or a drizzle of your favorite hot sauce.