Tangy, sour, sweet and spicy Jackfruit Barbacoa Tacos wrapped in fresh jicama instead of tortillas. This plant-based dish is perfect for vegan friends and features a vibrant corn relish.
1: In a small saucepan, combine red wine vinegar, water, and pickling spice and bring to a boil.
2: Place the red onions in a mason jar and pour the hot liquid on top. Seal loosely with the lid and place in the refrigerator. Let the pickles chill for several hours, and ideally overnight.
3: In a medium deep saucepan, heat the olive oil over medium heat and add the tomato paste. Stirring often, cook for about 4 minutes or until dark red.
4: Add the ginger, garlic, mango pickle, tamarind paste, tomatoes, and worcestershire. Cook for 3 minutes on medium-low.
5: Add the jackfruit and gently combine with a rubber spatula. Season with salt and pepper and simmer for 20 minutes.
6: To assemble tacos, fill the jicama wraps with a generous amount of jackfruit barbacoa and top with corn relish. Garnish with lime wedges, radishes, and purple cabbage. Serve immediately.
