Cooking Instructions
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Step 1
Rinse, drain and pat the
Young Green Jackfruit in Water (1 can)
dry, then cut off the center core of each piece and discard.
Step 2
In a bowl, mix dried jackfruit,
Coconut Sugar (15 g)
,
Smoked Paprika (1 g)
,
McCormick® Garlic Powder (2 g)
,
Freshly Ground Black Pepper (1 g)
, and
Crushed Red Pepper Flakes (as needed)
until well combined. Use clean hands or forks to pull apart bigger pieces.
Step 3
Add
Coconut Oil (8 mL)
and seasoned jackfruit to pan and cook on medium-heat for 4-5 minutes, or until jackfruit begins to color.
Step 4
Add
Barbecue Sauce (120 mL)
and reduce heat to medium. Cook for 10-15 minutes.
Step 5
Once the jackfruit is ready, evenly divide it between two plates on the bed of
Tortilla Chips (to taste)
. Top with
Shredded Mexican Cheese Blend (55 g)
,
Tomatoes (90 g)
,
Avocado (1/2)
and
Sour Cream (to taste)
then garnish with
Fresh Herbs (to taste)
.
