2x 400g tins organic young jackfruit 2 tbsp organic extra virgin olive oil 1 brown onion, diced 2 garlic cloves, diced 1 jalapeño, finely chopped 1/4 cup barbecue sauce 1 tsp organic cumin powder 1/2 tsp organic smoked paprika Juice of half a lime Pinch of salt
TO SERVE
Corn tortillas 1 avocado sliced or mashed Handful of shredded fresh coriander 1/2 cup shredded cabbage 1/2 cup corn kernels 1 capsicum, thinly sliced 1 small red onion, thinly sliced 1 lime
PINEAPPLE SALSA
1x 420g tin organic pineapple chunks, drained ¼ cup red onion, diced Pinch of salt Juice of half a lime Handful of finely shredded mint or coriander Small jalapeño finely diced (optional)
In a medium bowl, prepare the salsa by simply tossing all of the ingredients together. Season to taste. Set aside.
Drain and thoroughly rinse the jackfruit under water. If there are any large chunks break apart with a fork or cut to desired "pulled" look – it will pull apart further in cooking process.
In a large pan over low to medium heat, cook the onion, garlic and jalapeño. Once the onion is translucent, add the jackfruit and cook for 2-3 mins.
Stir in the barbecue sauce and spices and cook for 5 minutes or until the jackfruit starts to crisp. Remove from heat before drizzling with fresh lime juice.
Gently heat corn tortillas on a grill until warm. Assemble the tacos with prepared vegetables, barbecue jackruit and pineapple salsa.
SHORT DESCRIPTION
These moreish, vegan pulled jackfruit tacos make an easy, meat-free meal any night of the week. They’re ready in less than thirty minutes and couldn’t be simpler to put together.
DESCRIPTION
In a medium bowl, prepare the salsa by simply tossing all of the ingredients together. Season to taste. Set aside.
Drain and thoroughly rinse the jackfruit under water. If there are any large chunks break apart with a fork or cut to desired 'pulled' look – it will pull apart further in cooking process.
In a large pan over low to medium heat, cook the onion, garlic and jalapeño. Once the onion is translucent, add the jackfruit and cook for 2-3 mins.
Stir in the barbecue sauce and spices and cook for 5 minutes or until the jackfruit starts to crisp. Remove from heat before drizzling with fresh lime juice.
Gently heat corn tortillas on a grill until warm. Assemble the tacos with prepared vegetables, barbecue jackruit and pineapple salsa.
INGREDIENTS
2x 400g tins organic young jackfruit 2 tbsp organic extra virgin olive oil 1 brown onion, diced 2 garlic cloves, diced 1 jalapeño, finely chopped 1/4 cup barbecue sauce 1 tsp organic cumin powder 1/2 tsp organic smoked paprika Juice of half a lime Pinch of salt
TO SERVE
Corn tortillas 1 avocado sliced or mashed Handful of shredded fresh coriander 1/2 cup shredded cabbage 1/2 cup corn kernels 1 capsicum, thinly sliced 1 small red onion, thinly sliced 1 lime
PINEAPPLE SALSA
1x 420g tin organic pineapple chunks, drained ¼ cup red onion, diced Pinch of salt Juice of half a lime Handful of finely shredded mint or coriander Small jalapeño finely diced (optional)
Method
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