CHIPOTLE JACKFRUIT FILLING:

• 1 medium potato, cut into 1/2 inch dice (2 cups)
• 1 medium onion, cut into 1/4 inch dice (2 cups)
• 2 cloves fresh garlic, minced (1 tsp)
• 1 (15 oz) can diced tomato with their juice (1 & 1/2 cups)
• 1 (14 oz) can water-packed jackfruit, drained & rinsed (1 & 1/2 cups)
• 3 Tbsp taco seasoning *
• 1 Tbsp smoked paprika
• 1/4 tsp minced chipotle in adobe sauce **
• 2 Tbsp fresh cilantro, finely chopped
• 2 Tbsp lemon juice

* I didn’t have any so I left it out
** I added more

TACO FIXINGS:

• 12 corn tortillas
• 2 cups shredded lettuce
• 1 medium tomato, cut into 1/2-inch dice (1 cup)
• 2 stalks scallions, thinly sliced (1/2 cup)
• 1 avocado, cut into 3/4-inch dice

DIRECTIONS:

1. In a skillet over medium heat, sauté the potatoes, onions & garlic in 1/4 cup water for 10 min or until the onions are tender.
2. Add the diced tomatoes, jackfruit, taco seasoning, paprika, & chipotle in adobe sauce, and continue cooking for 10 minutes until the juice from tomatoes is absorbed.
3. Using the back of a spatula, break the jackfruit into smaller pieces. Stir in the cilantro & lemon juice.
4. Place half of the tortillas in a stack on heated non-stick skillet. Cook each side of the stack on a medium-low heat, for 4 to 5 minutes, or until the tortillas in the middle are heated through. Wrap warmed tortillas in a damp cloth to keep warm. Repeat with remaining tortillas. (Alternatively, wrap tortillas in a big piece of aluminum foil lined with damp paper towels, and warm a 350 degree oven for 5 to 10 minutes).
5. To assemble the tacos, place the fillings in the center of the each, and top with the lettuce, tomatoes, scallions, and avocados, and serve immediately.