Jackfruit Tostadas

• 1 cup white vinegar
• 1 cup water
• 1 teaspoon granulated sugar
• 3/4 teaspoon kosher salt, divided
• 1/2 cup thinly sliced carrot (from 1 carrot)
• 1/2 cup very small cauliflower florets
• 1/3 cup thinly sliced radishes
• 6 (6-in.) corn tortillas
• 1 (14-oz.) can jackfruit in brine, drained and rinsed
• 1 tablespoon grated lime rind
• 1/4 cup fresh lime juice (from 2 limes)
• 2 teaspoons chipotle chile powder
• 2 teaspoons ground cumin
• 1 garlic clove, minced
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup chopped fresh cilantro

1. Preheat oven to 400u0b0F. Combine vinegar, 1 cup water, sugar, and 1/2 teaspoon salt in a saucepan. Bring to a simmer; cook until sugar and salt dissolve. Stir in carrot, cauliflower, and radishes. Remove from heat.
2. Cut 4 circles from each tortilla with a 2-inch round cutter. Place on a baking sheet. Bake at 400u0b0F for 9 minutes.
3. Place jackfruit in a bowl, and shred. Stir in lime rind, juice, chile powder, cumin, garlic, pepper, and remaining 1/4 teaspoon salt. Place in a nonstick skillet; cook over medium-high, stirring often, 3 to 5 minutes.
4. Top each baked tortilla circle with 1 teaspoon jackfruit mixture and a few pickled vegetables. Sprinkle with cilantro.

white vinegar, water, sugar, kosher salt, carrot, cauliflower, radishes, corn tortillas, brine, lime rind, lime juice, chile powder, ground cumin, garlic, freshly ground black pepper, fresh cilantro

Taken from www.myrecipes.com/recipe/jackfruit-tostadas (may not work)