1/3 cup thinly sliced red onion
2 tablespoons apple cider vinegar
1 teaspoon sugar
1/2 teaspoon sea salt
3/4 cup boiling water
Two 14-ounce cans young jackfruit in brine, drained, rinsed, and seeds removed
1 tablespoon sunflower oil
2 tablespoons reduced-sodium tamari
1 tablespoon agave nectar
1 tablespoon lime juice
1 1/2 teaspoons Watson’s California Everything Seasoning
8 small corn tortillas
1/2 cup shredded green cabbage
1/2 an avocado, thinly sliced
1/4 cup chopped cilantro leaves
1/4 cup toasted and salted pepitas
1 lime, cut into 8 wedges
Salsa or hot sauce, optional
For the quick-pickled onions
For the jackfruit
For the pickled onions, place sliced onion in a glass jar (12-ounce jar or similar size is great), along with apple cider vinegar, sugar, and sea salt. Carefully pour boiling water over mixture and screw lid on. Shake until sugar and salt are dissolved, then place jar in refrigerator to chill.
For the jackfruit, pull apart any large pieces of jackfruit in a strainer, then press down on it to squeeze out excess moisture. In a large skillet, heat the oil over medium heat. Add the jackfruit and cook until the jackfruit is browned and dry and the edges are crispy, 5 to 7 minutes.
In a small bowl, combine the tamari, agave nectar, lime juice, and California everything seasoning, then pour over jackfruit and continue to cook until the liquid has been soaked up and the edges of the jackfruit start to sizzle. Turn heat to low to keep warm.
To assemble, first toast the tortillas over a flame until the edges are browned. This can be done on a burner or grill. If you have neither, heat tortillas in a pan over medium heat until soft and pliable, then wrap in a kitchen towel while you heat the remaining tortillas. Place two tortillas each on 4 plates, then fill with jackfruit, top with cabbage, pickled red onion, sliced avocado, cilantro, and toasted pepitas. Serve as-is or squeeze a little lime juice over them and top with your favorite hot sauce!