Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Drain and rinse 20 ounces of canned young green jackfruit thoroughly, then pat it dry and shred it slightly with your fingers to resemble pulled meat.

2. 2

   In a large bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of red wine vinegar, 1.5 teaspoons of smoked paprika, 1 teaspoon of dried oregano, 0.5 teaspoon of ground cumin, 2 minced garlic cloves, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to create the marinade.

3. 3

   Add the shredded jackfruit to the marinade, ensuring it is well coated, then cover and refrigerate for at least 30 minutes to allow the flavors to meld.

4. 4

   Prepare the Salsa Criolla by combining 0.5 finely diced red onion, 0.5 finely diced red bell pepper, 0.5 finely diced green bell pepper, 2 seeded and finely diced Roma tomatoes, 2 tablespoons of white wine vinegar, 2 tablespoons of olive oil, 0.25 cup of finely chopped fresh parsley, 0.25 teaspoon of salt, and 0.125 teaspoon of black pepper in a separate bowl.

5. 5

   Preheat a charcoal grill to medium-high heat, ensuring the coals are glowing, then lightly brush the grates with a small amount of cooking oil to prevent sticking.

6. 6

   Arrange the marinated jackfruit pieces and 1 medium sliced zucchini directly on the hot grill grates, cooking the jackfruit for 3-5 minutes per side until lightly charred and heated through, and the zucchini for 2-3 minutes per side until tender-crisp.

7. 7

   Transfer the grilled jackfruit and zucchini to a serving platter and generously top the jackfruit with the freshly made Salsa Criolla, serving immediately.