Jackfruit Tacos with Ready-Set-Serve Heart-Y Slaw

Spicy jackfruit mimics pulled pork without all of the fat and cholesterol. Top these on-trend tacos with crunchy, creamy slaw for the perfect hand-held treat.
Jackfruit_Tacos_w-Heart-Y_Blend

Ingredients:

2 Ready-Set-Serve Avocado Halves
3 tomatillos, charred and chopped
2 Tbsp. Ready-Set-Serve Lime Juice
2 cloves Ready-Set-Serve Peeled Garlic
1/4 C cilantro, chopped
1 tsp. cumin, ground
1 tsp. kosher salt
1/4 tsp. cayenne pepper
2 Tbsp. avocado oil
16 oz. Ready-Set-Serve Heart-Y Slaw
16 oz. prepared jackfruit with barbeque sauce
8 corn tortillas, grilled

Instructions:

Blend avocados, tomatillos, lime juice, garlic, salt, and cayenne in a food processor. With the machine running, drizzle in oil. Process until emulsified and smooth.
Toss dressing with slaw. Fill each tortilla with equal parts barbecue jackfruit and slaw; serve.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.