Ingredients:
1 medium sweet potato
3 tbsp avocado oil, separated
1 ½ tsp kosher salt
½ tsp black pepper
2 tsp cumin
2 tsp chili powder
1 tsp smoked paprika
2 tsp dried oregano
1 15 oz. can young jackfruit, drained and rinsed
2 tbsp canned diced tomatoes
½ small avocado
1 tsp reduced sodium soy sauce
6 to 12 mini tortillas, warmed
3 tbsp fresh cilantro, finely chopped
1/3 cup Salsa Verde
2 tbsp pickled sliced jalapenos for serving, optional
Method:
- Preheat oven to 400 degrees F. Peel and dice sweet potatoes into 2 cm cubes. Add to a large mixing bowl & toss with 2 tbsp of the avocado oil.
- In a separate bowl, add kosher salt, black pepper, cumin, chili powder, smoked paprika, & dried oregano, then stir to combine.
- Add 1 tbsp spice mix to sweet potatoes and toss together. Transfer potatoes to a baking tray lined with parchment paper.
Roast 25 min, toss, roast another 5 to 10 min until fork tender & lightly crisp on outside then remove from the oven.
- Meanwhile, preheat a large pan on medium heat. Gently shred jackfruit pieces into a bowl w/ fingers, discarding any core pieces.
Add remaining 1 tbsp avocado oil & jackfruit to a medium heated pan.
Cook 4 to 6 min until, stirring occasionally, until lightly browned. Add diced tomatoes, soy sauce & 2 tsp of spice mix. Toss, cook another 2 to 3 min.
- To serve, divide jackfruit among warmed tortillas (using 1 to 2 tortillas per person) then top w/sweet potatoes. Top w/ fresh cilantro, avocado, salsa verde, & jalapeno.
