For her jackfruit tacos recipe, Jocelyn Ramirez, cookbook creator and chef at Todo Verde in Los Angeles, makes use of cumin, chile flakes, and salt to capitalize on the pulled-pork texture of jackfruit, remodeling it right into a plant-based taco filling that tastes like carnitas. Do not flip the jackfruit too usually whereas it cooks; give it time to develop a golden brown crust for the most effective texture and taste. Served with tart, creamy avocado salsa and lemon wedges, the spicy, crispy seared jackfruit tacos are a satisfying meal.
