Dice avocado, mango, and tomatoes into half inch cubes. Stir together in a small bowl. Sprinkle with salt, black pepper and lime juice. Cover and refrigerate until ready to use.
BBQ Pulled Jackfruit
Drain cans of jackfruit. Transfer to a colander and rinse with cool water. Cut jackfruit into smaller pieces with a scissors, until it is mostly shredded. I use all parts of the jackfruit, including the seeds and core.
Heat a large skillet over medium-high heat. Once hot, drizzle in the olive oil. Add diced onion to the hot oil. Sauté until softened, around 6-8 minutes. Add in minced garlic and sauté a minute more, until aromatic.
Add in shredded jackfruit and vegetable broth. Cover with lid and let simmer over medium-low heat for 10 minutes.
Uncover the pan. If any large pieces of jackfruit remain, use a potato masher to break them down. Add in the BBQ sauce, stirring to fully cover jackfruit.
Cook jackfruit uncovered over medium-low heat for 10 minutes, stirring occasionally with a spatula to prevent sticking. The jackfruit is done when the sauce is thickened and the jackfruit is no longer watery.
To heat the corn tortillas: Heat a large non-stick or cast iron skillet over medium-high heat. Once hot, add 2-3 corn tortillas. Flip when golden.
Serve jackfruit on corn tortillas with mango avocado salsa, chopped cilantro and a squeeze of fresh lime juice.
Mango: I find that it's easiest to use frozen mango. I thaw the mango in the microwave in ~30 seconds then dice the pieces it into ½" cubes. One fresh mango also works.
Jackfruit: Cans of green young jackfruit come in a variety of sizes. Anywhere around 14 ounces will work. Fresh jackfruit and jackfruit canned in syrup will not work here.
BBQ sauce: I use my favorite homemade vegan BBQ sauce but any sweet BBQ sauce works here. Using homemade BBQ sauce is one way to make this a lower sodium meal.
Salt content: You can cut down on salt content by using homemade BBQ sauce or a lower sodium BBQ sauce, by thoroughly rinsing/draining the jackfruit, and using a reduced sodium vegetable broth. Nutrition facts are calculated using store bought BBQ.
Storage: Refrigerate leftover jackfruit in a closed container for 3-4 days. The avocado salsa is best enjoyed in 1-2 days. Reheat on the stove or in the microwave with a splash of vegetable broth.
Freezing instructions: Let cool to room temperature before transferring to a freezer safe container. Freezer for up to 3 months. Let thaw overnight in the fridge before reheating.