Spiced Jackfruit & Mango-Avocado Vegan Tacos

In a medium bowl, combine peeled diced mango, diced avocado, red onion, cucumber, orange juice and lime juice. Stir in chopped cilantro and season to taste with salt. Set aside.

In a small bowl, whisk together onion powder, paprika, black pepper, dried thyme, allspice, cumin, cayenne pepper and cinnamon until evenly blended.

Drain and rinse the canned jackfruit thoroughly. Cut off the tough core portions if they are too hard, then use your fingers or a fork to shred the fleshy parts until they resemble pulled pork.

Heat the olive oil in a large skillet over medium heat. Add the sliced scallions and cook for 1–2 minutes until softened. Add the minced garlic, grated ginger, and minced chili pepper (if using). Cook for another minute, then add the jerk seasoning blend and stir for 30 seconds until fragrant.

Add the shredded jackfruit, coconut sugar, tomato paste, soy sauce, and lime juice to the skillet. Stir well to coat. Pour in the ½ cup of water, cover, and simmer for about 20 minutes, stirring occasionally, until the liquid reduces and the jackfruit is tender and flavorful.

Warm the tortillas according to package instructions or char on a skillet. Divide the jackfruit filling among the tortillas, top each with the mango-avocado salsa, and garnish with extra cilantro and lime wedges.