Meet the new star appetizer of your next social gathering. Plant-powered tostadas offer a palate intrigue and visual allure. Jackfruit is a tropical Asian tree related to the fig and mulberry family. Typically found canned and sold at Asian supermarkets, jackfruit has become a popular vegan alternative to meat, as it shreds easily and absorbs just about any flavor you throw its way. Look for young green jackfruit in brine, as opposed to water or syrup, to achieve the ultimate flavor and texture. Topped with quick-pickled veggies and stacked on a toasty, bite-sized tortilla, they will fool any carnivore into thinking they’re eating pulled pork.
1 cup white vinegar
1 cup water
1 teaspoon granulated sugar
3/4 teaspoon kosher salt, divided
1/2 cup thinly sliced carrot (from 1 carrot)
1/2 cup very small cauliflower florets
1/3 cup thinly sliced radishes
6 (6-in.) corn tortillas
1 (14-oz.) can jackfruit in brine, drained and rinsed
1 tablespoon grated lime rind
1/4 cup fresh lime juice (from 2 limes)
2 teaspoons chipotle chile powder
2 teaspoons ground cumin
1 garlic clove, minced
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh cilantro
Est. added sugars 0g
How to Make It
Preheat oven to 400°F. Combine vinegar, 1 cup water, sugar, and 1/2 teaspoon salt in a saucepan. Bring to a simmer; cook until sugar and salt dissolve. Stir in carrot, cauliflower, and radishes. Remove from heat.
Cut 4 circles from each tortilla with a 2-inch round cutter. Place on a baking sheet. Bake at 400°F for 9 minutes.
Place jackfruit in a bowl, and shred. Stir in lime rind, juice, chile powder, cumin, garlic, pepper, and remaining 1/4 teaspoon salt. Place in a nonstick skillet; cook over medium-high, stirring often, 3 to 5 minutes.
Top each baked tortilla circle with 1 teaspoon jackfruit mixture and a few pickled vegetables. Sprinkle with cilantro.