Drain the jackfruit. Soak in cold water, swish around. Drain, soak in fresh water, swish, drain and repeat to remove the brine. Remove the core, which kind of looks like the center of a pineapple. Discard the seeds. Squeeze dry in a clean kitchen towel. In the end, you will only have about 170 gm of jackfruit.
In a medium sized saucepan over medium high heat, add the olive oil. Add the jackfruit, minced onion and peppers. Saute for about 10 minutes, so Jackfruit starts to brown. Add garlic and cook for another 30 seconds. Add the tomatoes and taco seasoning. Bring to a boil, and then reduce to a simmer. Simmer on low for 20 to 30 minutes, adding a little water if the sauce gets too thick. Add a squeeze of lime juice and cilantro and a pat of butter. Season to taste.
If desired, broil the jackfruit for a few minutes to get a few crisp bits for more texture. You can also air fry -- 400 for 4 minutes.
Serve with low protein Mexican rice, tortillas, lettuce, fresh salsa, guacamole, favorite low protein cheese shreds and a tiny dollop of sour cream if diet permits.
