For her jackfruit tacos recipe, Jocelyn Ramirez, cookbook author and chef at Todo Verde in Los Angeles, uses cumin, chile flakes, and salt to capitalize on the pulled-pork texture of jackfruit, transforming it into a plant-based taco filling that tastes like carnitas. Don't turn the jackfruit too often while it cooks; give it time to develop a golden brown crust for the best texture and flavor. Served with tart, creamy avocado salsa and lemon wedges, the spicy, crispy seared jackfruit tacos are a satisfying vegetarian meal.

Ingredients

• 3 medium tomatillos, husks removed
• 1 medium jalapeño, stemmed (seeded, if desired)
• 1 medium hass avocado, pitted
• 1 cup packed fresh cilantro stems and leaves
• 3 to 6 tablespoons water, as needed
• 1 tablespoon fresh lemon juice
• 1 ¼ teaspoons kosher salt, plus more to taste
• ⅛ teaspoon ground cumin
• 3 (20-ounce) cans young green jackfruit in water, drained, rinsed, and squeezed dry
• ¾ cup neutral cooking oil (such as grapeseed), plus more as needed
• 5 tablespoons fresh orange juice, divided
• 2 tablespoons ground cumin
• 1 tablespoon dried oregano
• 2 ½ teaspoons kosher salt, plus more to taste
• 1 teaspoon black pepper
• ½ teaspoon crushed red pepper
• 10 (4- to 6-inch) corn tortillas, warmed
• pico de gallo, fresh cilantro leaves, and lemon wedges, for serving

Directions

1. Heat a large cast-iron skillet over medium. Add tomatillos and jalapeño; cook, turning occasionally, until charred on all sides, 12 to 14 minutes. Let cool 20 minutes.
2. Place tomatillos, jalapeño, avocado, cilantro, 3 tablespoons water, lemon juice, salt, and cumin in a blender. Process until smooth, about 45 seconds, adding up to remaining 3 tablespoons water, 1 tablespoon at a time, as needed until a pourable consistency is reached. Season with additional salt to taste. Cover and chill until ready to serve.
3. Using a knife, remove non-shreddable core from shreddable outer parts of jackfruit pieces; set aside. Remove any seedpods from shreddable parts, and add seedpods to pile of cores. Place shreddable jackfruit in a medium bowl, and shred with your hands into small pieces. Finely chop cores and seedpods until they are a similar texture to the shredded jackfruit; add to shredded jackfruit in bowl. Add oil, 21/2 tablespoons orange juice, cumin, oregano, salt, black pepper, and crushed red pepper; toss to evenly combine.
4. Heat a large cast-iron skillet over medium. Add jackfruit mixture; using a spatula, press into an even layer. Cook, turning and pressing occasionally, until seared and golden brown, 25 to 35 minutes, adding oil as needed. Remove from heat, and stir in remaining 2 1/2 tablespoons orange juice. Season with additional salt to taste.
5. Place about 1/4 cup jackfruit mixture on each tortilla. Top with pico de gallo and cilantro. Serve with avocado salsa and lemon wedges.