Type what you have

Ingredients

• ✓ pickled carrot
• mayonnaise
• pickle juice
• seasoned salt

Instructions

1. 1 Stir pickled carrots into mayonnaise. Add in enough pickle juice to thin to desired consistency. Season with salt.

By Ange's Table

Ingredients

• ✓ pickled carrot
• young green jackfruit
• bitter orange soda
• vinegar
• vegetable oil
• lime
• onion
• chili powder
• panela
• black pepper
• salt
• bay leaf
• corn tortilla
• jalapeno
• cilantro
• lime

Instructions

1. 1 Rinse jackfruit, dry, and set aside.
2. 2 Whisk together soda, vinegar, 1/8 cup vegetable oil, and lime juice in a large mixing bowl. Add onion, chili powder, panela, pepper, salt, and bay leaves. Add jackfruit pieces and mix to coat. Allow to marinate for at least 1 hour.
3. 3 Pour jackfruit and marinade into a nonstick skillet. Bring to a boil and simmer until the liquid has reduced by 3/4, about 20 minutes. Pour into a colander and drain; remove and discard bay leaves.
4. 4 Heat 1 tablespoon vegetable oil in the skillet over medium-high heat. Add drained jackfruit and cook, stirring with a wooden spoon to tear jackfruit into small pieces. Cook over medium-high heat, stirring constantly, until each piece is as crispy as possible, 10 to 15 minutes. Add remaining vegetable oil, if necessary.
5. 5 Meanwhile, heat the corn tortillas on a griddle. Ladle equal portions of jackfruit carnitas into each tortilla. Top with pickled jalapenos and carrots. Sprinkle with cilantro and garnish each taco with a lime wedge. Serve hot.

By Buckwheat Queen