4 tablespoons lime juice (roughly two limes worth)
1 tablespoon lime zest (roughly two limes worth)
1 clove garlic, minced
2 teaspoons chipotle chile powder
2 teaspoons ground cumin
1/4 teaspoon black pepper
1/3 cup chopped cilantro
How to Make It
Preheat the oven to 400 degrees.
In a small pot over medium-high heat, combine the vinegar, water, salt, and sugar. Simmer just until the sugar and salt dissolve. Stir in the carrots, radishes, and cauliflower florets. Remove from heat and set aside.
Using a 2-inch wide circular cookie cutter on the tortillas, cut out 24 mini tostadas. Place the tostadas on a baking sheet and bake for 8-10 minutes, or until crispy.
Drain, rinse, and shred the jackfruit in a medium bowl. Combine with lime juice, zest, garlic, chile powder, cumin, and black pepper. Cook over medium-high heat in a non-stick skillet for 3-5 minutes, or until heated through.
Top the mini tostadas with a teaspoon of the jackfruit mixture, some of the pickled vegetables, and a sprinkling of chopped cilantro.