Jackfruit Banh Mi Tacos
[Vegan, Gluten-Free]

To Make the Pickled Vegetables:

1. Put the vinegar, water, sugar and salt in a bowl and stir until dissolved.
2. Add the radishes and carrots.
3. Cover and refrigerate for at least one hour and up to a month.

To Make the Sauce:

1. Combine the Sriracha, mayo, and tamari in a bowl and mix until well combined. Set aside.
2. Drain the jackfruit and rinse with water and using paper towels. Squeeze out as much moisture as possible from the fruit. Shred and cut into small pieces.
3. Marinate in the teriyaki sauce for 30 minutes to an hour.
4. You have the option to lightly sauté the jackfruit in a pan with a little oil or water to soften it up. Over medium heat for 3-5 minutes stirring occasionally should do the trick.

To Assemble the Tacos:

1. Warm a tortilla over a gas burner, under the broiler, or wrapped in a damp paper towel and put in the microwave for a few seconds.
2. Spread on some Sriracha sauce, add some jackfruit, then pickled vegetables, and add other remaining toppings to your liking.
3. Add some more sauce if desired and enjoy!