1] Drain jackfruit in a fi ne mesh strainer; drain well. Transfer to a stainless-steel mixing bowl. Break down large pieces until product resembles pulled pork.
2] Place 2 oz. of grape seed oil in a heated, nonstick sauté pan large enough to hold all jackfruit. Add jackfruit once oil begins to smoke. Toss pan frequently over medium-high heat until seared and caramelized.
3] Add water, taco seasoning, ½ c. of grape seed oil, salt, and pepper to the pan. Bring to a boil. Simmer 15 minutes, or until the mixture has thickened to desired consistency. Stir frequently. Let cool before transferring to a nonreactive storage container. Cover, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F, or below.
To prepare à la carte:
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.
1] Warm 4 oz. of jackfruit carnitas in a heated, nonstick sauté pan.
2] Place 2 tortillas on a heated griddle. Warm on both sides 10-20 seconds before placing on a warmed serving plate. Spread 2 oz. of jackfruit on each tortilla.
3] Top the jackfruit with 1 oz. of sliced avocado and 1 oz. each of lettuce and tomatoes. Drizzle with 1 Tbsp. of salsa verde.