In a saucepan combine vinegar, coconut sugar, red pepper, rosemary, white pepper, and red pepper. Bring to a boil, and whisk well. Reduce heat and simmer until reduced to a syrup consistency.
Add Frank's RedHot, stir, and continue to simmer for 5 minutes. Remove from heat and allow flavors to steep at least 4 hours or overnight. Strain through 2 layers of cheesecloth. Hold refrigerated for service.
In a bowl whisk together lime juice, olive oil, coconut sugar, smoked paprika, garlic, cinnamon, and salt. Add jackfruit and toss to coast evenly. Hold refrigerated for service.
In a bowl, combine onions and cilantro. Hold refrigerated for service.
Set grill to high. For each order, grill 4 ounces of marinated jackfruit until well marked on all sides. Remove from grill, and shred or slice into thin strips.
Warm 2 tortillas on grill. Divide jackfruit between tortillas. Top each with 2 tablespoons onion blend, 1 tablespoon sour cream, and 1 tablespoon cider pepper syrup. Serve hot.
For a milder and fruity syrup, add up to 30% mango or pineapple puree.
Sign up for 'In Taste,' the McCormick for Chefs newsletter, to receive exclusive offers and rebates, news and insights on the latest industry trends, creative flavor solutions, menu inspiration and more!