Soft Taco with Mango and Jackfruit

2 14 oz. cans Young Jackfruit (in brine, NOT syrup)
1 Medium Mango (make sure it is sweet and ripe)
1 Large Red Onion, divided
1 Red Bell Pepper
3 Cloves of Garlic
3/4 cup Light Canned Coconut Milk
1 tbsp Curry Powder
Corn Tortillas (about 3 per person)
1/2 cup Cilantro, for garnish on top

INSTRUCTIONS
Mince the Garlic Cloves, Slice the Bell Pepper into 1/2″ strips, and use a Mandolin to finely slice the Red Onion lengthwise. Set 1/2 cup of the Raw Onion aside to use as a garnish for the tacos.
Open the Canned Young Jackfruit and drain, but do not rinse. Use your fingers to pull apart or “shred” the meat substitute.
Add a splash of water, the remaining Red Onion, and Red Pepper to a large pot. Cover and cook over medium heat for about 5 minutes, until softened.
While the Onion and Pepper are cooking, Puree half of the flesh from the Mango in a blender or food processor. You want about 1/4 cup of puree for this recipe. Chop the remaining Mango flesh into small cubes, and reserve as a garnish for the tacos.
Uncover the Peppers and Onions and add in the minced Garlic and Curry Powder. Let cook for 1-2 minutes, adding a splash of water if things start to stick to the bottom of the pot.
Add the shredded Jackfruit, Coconut Milk, and Mango Puree to the pot. Cover and let simmer for 15 minutes, then remove the lid and let simmer for an additional 5 minutes to allow the mixture to thicken more. Heat up your corn tortillas at this point, if desired.
Remove the Jackfruit Curry from the heat, then assemble the tacos. Add a generous scoop of Jackfruit to each Corn Tortilla, then top with the reserved Red Onion, Mango Pieces, and Cilantro.
Store any leftovers in the fridge in an airtight container for up to 5 days.+

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