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, then pull apart the pieces with your fingers until they resemble shredded meat. Discard any tough cores.

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

Add the shredded jackfruit, coconut sugar (or agave), tomato paste, tamari, and lime juice to the skillet. Stir well. Pour in ½ cup (120ml) water, cover, and simmer for about 20 minutes, stirring occasionally, until 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.