1 diakon radish cut into matchsticks or 4 red radishes, thinly sliced
2 carrots, cut into matchsticks
1/3 Cup white wine vinegar
1/3 Cup brown rice vinegar
3/4 Cups water
1/8 Cup sugar or 5-6 drops liquid stevia
1/2 Tablespoon pink salt
1/2 Cup mayo, vegan
1-2 Tablespoon sriracha
2 Teaspoons tamari
1-20 Ounce can of jackfruit in brine, drained
3/4 Cups teriyaki sauce, vegan
1/2 english cucumber, sliced
1 bunch cilantro, roughly chopped
1 jalapeno, chopped, optional
6-8 corn tortillas, i used store bought
Make the pickled vegetbles: Put the vinegars, water, sugar and salt in a bowl and stir until dissolved. Add in the radishes and carrots. Cover and refridgerate for atleast one hour and up to a month.
Make the sauce by combining the sriracha, mayo and tamari in a bowl until well combined. set aside.
Drain the jackfruit, rinse with water and using paper towels, squeeze out as much moisture as possible from the fruit. shred and cut into small pieces. Marainate in the teriyaki sauce for 30 minutes to an hour. Option to light saute the jackfruit in pan with a little oil or water to soften it up. Over medium heat for 3-5 minutes stirring occasionaly should do the trick.
To assemble to tacos, warm a tortilla over a gas burner, under the broiler or wraped in a damp paper towel and put in the microwave for a couple seconds. Spread on some sriracha sauce, add some jackfruit, then pickled vegetables, followed the the remaining toppings to your liking.