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Pulled Jackfruit Tacos

Serves 4

Prep time: 30 minutes

Cook time: 40 minutes


Ingredients

Pulled jackfruit

2 tins jackfruit in brine

1 tbsp coconut oil

1 white onion, finely chopped

3 cloves of garlic, grated

1 tsp ground cumin

1 tsp ground coriander

1 tsp chilli flakes

1 tsp dried oregano

2 tbsp bbq sauce

1 tsp chipotle/ancho chilli paste

2 tbsp tomato paste

1 tbsp light brown sugar (optional)

Juice from 1 lime


Quick picked red cabbage

1/2 very finely sliced red cabbage

50ml ACV Vinegar

20g light brown sugar

1 tsp salt


Sweetcorn salsa

165g Sweetcorn can, drained

1/2 red onion, diced

1 green chilli, finely chopped

Juice & zest of 1 lime

Coriander stalks, from a small bunch, finely chopped

Guacamole

3 ripe avocado

1 red chilli, finely chopped

1 spring onion, finely chopped

1 firm plum tomato, diced

Juice of 2 limes

Small bunch coriander, finely chopped

1-2 tsp salt


Soured cream

200ml vegan yoghurt

Juice of 1 small lemon

1 tsp fine sea salt

Extras

6-8 gluten free tortilla wraps

Coriander

1 lime

Vegan cheese

Jalapeños



Method

  1. First drain and pull apart the jackfruit into rough strands.

  2. Put the coconut oil in a large sauce pan over a medium low heat. Once melted add the white onion and gentle fry for 5 minutes.

  3. Add the garlic and spices and oregano and cook for another couple of minutes. Add the bbq sauce and both the chilli and tomato pastes along with around 100ml of water. Stir to combine and turn the heat up to medium. Add in the jackfruit and cook gently, stirring regularly, for 10-15 minutes whilst you make the rest. Add a little more water if it looks too dry.

  4. For the red cabbage, combine the sugar, salt and vinegar in a medium bowl with 50ml of water. Add the cabbage and stir to coat it in the pickle.

  5. For the sweetcorn salsa, combine all the ingredients and give it a good stir, season to taste.

  6. For the guacamole, finely chop or crush the avocado flesh. Combine this with all the other ingredients in a medium bowl and season to taste, I find it needs quite bit of salt.

  7. Mix the yoghurt with the lemon juice and salt. Pick the coriander, slice the lime and put the cheese and jalapeños into small serving bowls.

  8. Toast the tortilla wraps in a hot dry frying pan and wrap in foil to keep warm.

  9. Taste the jackfruit and season to taste. Arrange all your dips and accompaniments on the table and put the pulled jackfruit into a large dish and put on the table so everyone can make their own delicious tacos.


Comments


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