When you hear the phrase “vegan protein,” you probably think of soy, nuts, beans, quinoa—the usual suspects. But jackfruit may soon be making its way to a plant-based, protein-packed plate near you.

If you couldn’t pick a jackfruit out of a lineup, you’re definitely not alone. “Jackfruit is the most amazing fruit that most people have never heard of,” is how Eric Helms, founder of New York City’s cult smoothie spot Juice Generation (and superfood connoisseur) describes the buzzy ingredient.

The giant (up to 80 pounds!), tree-born tropical fruit grown in South and Southeast Asia has become a health-conscious favorite because, according to Helms, it’s “high in protein, potassium, and vitamin B, and lower in calories than most meat-free alternatives like corn and soy.” He’s incorporated jackfruit into several dishes on Juice Generation’s new Vegan4Lunch menu (an initiative that encourages customers to eat one locally sourced, plant-based meal a day).

He’s not alone in the love; Scott Winegard, director of culinary operations for Matthew Kenney‘s raw food empire, is also a huge fan, while Minimalist Baker features a jackfruit recipe in her upcoming cookbook, Minimalist Baker’s Everyday Cooking.

So where has this magical fruit been hiding all our lives? You can sometimes find it whole at Asian markets and natural food stores, which also carry it canned in brine. An increasing number of indie food upstarts are also starting to package and sell it, like Upton’s Naturals—which offers fun flavors like Chili Lime Carnitas and Thai Curry—and The Jackfruit Company (both brands can be found at Whole Foods).

When jackfruit is fresh from the pod, it tastes like a tropical Starburst; you’ll know it’s ripe when it emits a fruity smell and starts to give when you squeeze it. When it’s underripe, it isn’t sweet and it has a meatier texture, which makes it perfect for cooking—from pan-frying to baking to slow-cooking and beyond. “It’s highly versatile, as it takes on the flavor of whatever it’s cooked in,” says Helms. “For example, mixing jackfruit with a barbecue sauce allows it to take on a pulled pork flavor profile.”

With options including southern BBQ jackfruit and jackfruit tacos on Juice Generation’s updated menu, it shouldn’t be too hard to ditch your chicken caesar. But if you’re not in NYC, no need to feel left out—there are plenty of ways to incorporate jackfruit into your lunch box, starting with this recipe.

Keep reading for Juice Generation’s jackfruit taco recipe, as well as some tips for prepping whole jackfruit—it’s not as scary as it looks, promise!

How to prep jackfruit

1. Cut the fruit into halves, length-wise.2. Remove and dispose of the inedible foamy skin or axis (like in a pomegranate).3. Extract the soft, fleshy bulbs in chunks with your hands.4. Make a light cut along the bulbs, which will expose the seeds.5. Remove seeds and collect the bulbs—that’s the part of the fruit you can cook with.

Jackfruit Tacos

Ingredients
Cleaned jackfruit8 tomatillos1 red onionRed cabbage (to garnish)Diced pineapple (to garnish)Micro cilantro (to garnish)5 garlic cloves1 cup achiote chili sauce1/4 cup red kidney beans1 cup pistachios1 serrano chilli1 bunch of cilantro1 Tbsp dried oregano2 tsp dried cumin1 tsp cinnamon2 Tbsp extra virgin olive oil6-inch sprouted grain tortillas

1. Toss together jackfruit, achiote chili sauce, kidney beans, oregano,  cumin, and olive oil. Let sit for 20 minutes to marinate.

2. In a dry pan, char tomatillos, serrano chilli, onion, and garlic cloves until deeply brown. Add cinnamon, 1 tsp cumin, and 3 cups water. Let simmer. Remove from heat and cool. Add the mixture to a blender along with pistachios and bunch of cilantro. Blend until smooth.

3. Spread your pistachio mole evenly over tortillas. Place 2.5 ounces of jackfruit in the center and garnish with cabbage, pineapple, and micro-cilantro.

Curious about plant-based protein? Read how a superstar athlete thrives on it.  And if you are looking to start your day right, here are 35 high-protein breakfast ideas that will keep you full.