Jackfruit Pulled Pork Tostadas

• 1 tbsp Coconut oil
• 1 small sweet onion sliced
• 2 cloves minced garlic
• 2 tsp Cooking with Greens No Salt Herb Blend
• 1 Tbsp Cooking with Greens Creole Blend
• 1 can of young Jackfruit in water drained and rinsed
• 2 tsp Maple syrup
• 3/4 cup low sodium vegetable broth
• 1 chipotle pepper in adobo sauce finely chopped
• 2 tsp barbecue sauce
• Corn Tortillas

Spicy Mango Salsa

• 1 Mango diced
• 1large shallot chopped
• 1/2 jalapeno pepper seeded and finely chopped
• OPTIONAL: cilantro finely chopped or parsley
• squeeze of fresh lime
• pinch of Cooking with Greens Pink Himalayan Sea Salt

Lime Crema Sauce

• 1/2 cup raw cashews soaked and rinsed well
• 2 to 3 tbsp coconut milk
• 1/4 tsp Cooking with Greens Pink Himalayan Sea Salt
• 1 tsp Apple Cider Vinegar
• 1 lime juiced to taste

In freezer bag, add coconut oil, creole blend, and maple syrup. mix well. Add in drained Jackfruit and marinate either on the counter or in the refrigerator for at least 2 hours to overnight. While "meat" is marinating, combine all ingredients for Lime crema in a food processor. Blend and add water until smooth. Add coconut oil to hot skillet and  and add garlic and onion to pan. Cook until onion is translucent. Add Herb Blend, barbecue sauce and chipotle peppers. Cook for 2 minutes. Add in vegetable broth and allow to simmer for 15 to 20 mins. Cover pan if necessary. Break up Jackfruit meat with fork. Reduce heat. Cover and cook until large pieces are softened and all liquid is evaporated. Combine all ingredients for Mango Salsa in a bowl and mix well. Drain and rinse cashews really well and place in a blender until smooth. Slowly add lime juice to taste. Add water until desired consistency. Build tacos and serve!