Rinse, drain and pat the
Young Green Jackfruit in Water (1 can)
dry, then cut off the center core of each piece and discard.
In a bowl, mix dried jackfruit,
Coconut Sugar (1 Tbsp)
Smoked Paprika (1/2 tsp)
Garlic Powder (1/2 tsp)
Freshly Ground Black Pepper (1/2 tsp)
Crushed Red Pepper Flakes (1/4 tsp)
until well combined. Use clean hands or forks to pull apart bigger pieces.
Coconut Oil (1/2 Tbsp)
and seasoned jackfruit to pan and cook on medium-heat for 4-5 minutes, or until jackfruit begins to color.
Barbecue Sauce (1/2 cup)
and reduce heat to medium. Cook for 10-15 minutes.
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 (1/2 cup)
Tomatoes (1/2 cup)
Sour Cream (to taste)
then garnish with
Fresh Herbs (to taste)