Taco Night Jackfruit Carne Asada with Guacamole, Salsa Fresca, and Coconut - alive magazine

Ingredients

• 4 medium tomatoes, diced and drained
• Pinch cane or demerara sugar, optional
• 1/8 tsp (0.5 mL) salt
• Juice of 1 lime
• 1/2 cup (125 mL) chopped cilantro
• 1 ripe avocado
• 1/4 tsp (1 mL) salt
• 1 green onion, white and green parts, thinly sliced
• 1/2 cup (125 mL) finely chopped cilantro
• 2 tsp (10 mL) ground cumin
• 1/2 tsp (2 mL) sweet or smoked paprika
• 1/2 tsp (2 mL) dried oregano
• 1/4 tsp (1 mL) black pepper
• 1 tsp (5 mL) extra-virgin olive oil
• 1 small white onion, diced
• 2 cloves garlic, minced
• 2 - 19 oz (540 mL) cans jackfruit in brine, drained
• 1/2 cup (125 mL) vegetable broth or water
• 1 Tbsp (15 mL) cane or demerara sugar
• 1 tsp (5 mL) lime juice
• Shredded cabbage and cilantro, for garnish (optional)
• 8 to 12 small corn tortillas
• 1/4 cup (60 mL) coconut cream (see tip)