Cuban Tacos Recipe

Drain and shred the jackfruit from the can; rinse and pat dry. Use a fork to crumble into chunky shreds.

In a small bowl, combine turmeric, cumin, smoked paprika, garlic powder, salt, and pepper.

Heat olive oil in a large skillet over medium-high heat. Add the shredded jackfruit and sauté 3-4 minutes to dry and lightly brown.

Pour the seasoning mix over the jackfruit, stir to coat evenly. Add orange juice and lime juice; continue to cook, stirring occasionally, until the liquid reduces and the jackfruit edges caramelize, about 6-8 minutes.

Taste and adjust salt and pepper if needed. Keep warm until serving.

Cilantro-Garlic Sauce

In a blender, combine cilantro leaves, garlic, olive oil, lime juice, salt, and water. Blend until smooth, adding more water a tablespoon at a time to reach desired consistency.

Pico de Gallo

In a bowl, mix diced roma tomatoes, white onion, cilantro, jalapeño, lime juice, and salt. Let rest 10 minutes to meld flavors.

Cashew Cream

Soak cashews in water for at least 4 hours or in hot water for 15 minutes. Drain and blend with 1/4 cup to 1/2 cup water, lemon juice, salt, and garlic powder until very smooth. Thin with more water if needed.

Cook rice

Rinse rice under cold water. In a pot, combine 1 cup rice with 2 cups water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes until tender. Fluff with a fork.

Prepare beans

In a saucepan, warm beans with olive oil, cumin, and salt. Simmer 8-12 minutes to let flavors meld. Keep warm.

Assemble spinach salad

In a bowl, toss baby spinach with cherry tomatoes, cucumber, olive oil, lemon juice, salt, and a pinch of black pepper. Adjust seasoning to taste.

Warm tortillas

Warm tortillas in a dry skillet for about 30 seconds per side or until pliable.

Assemble tacos

Fill each tortilla with a portion of turmeric carnitas, then top with pico de gallo and cilantro-garlic sauce. Drizzle cashew cream over top if desired, and serve with the rice, beans, and spinach salad on the side.