Mix jackfruit, coconut sugar, lime juice, oil, smoked paprika, garlic salt, white pepper, and cinnamon in large bowl. Let stand for 20 minutes.
Grill marinated jackfruit and tortillas quickly over high heat until grill marks appear. Shred or cut jackfruit into thin strips.
Place jackfruit on tortillas. Top with diced onion, sour cream, and cilantro. Drizzle with the pepper syrup.
3 tbsp Ascend® Juice, Lime
2 tbsp coconut sugar
8 Contigo® Tortilla(s), Corn
2 cans jackfruit, drained
1/2 tsp McCormick Culinary® Cinnamon, Ground
2 tsp McCormick Culinary® Smoked Paprika
1/2 cup Nature's Best Dairy® Sour Cream
1/4 cup Peak Fresh Produce® Cilantro, Fresh, coarsely chopped
2 tbsp Piancone® Oil, Olive, Extra Virgin
Cider Pepper Syrup
Mix cider vinegar, 3 tablespoons coconut sugar, 2 tablespoons crushed red pepper, rosemary, and 1 tablespoon ground white pepper in small saucepan. Bring to boil. Reduce heat to low; simmer 15 minutes, stirring occasionally.
Remove from heat. Let stand at least 4 hours or overnight. Strain through several layers of cheesecloth. Cover and refrigerate until ready to serve.