Jackfruit tacos recipe
Pulled jackfruit makes the perfect filling for these delicious tacos. We’ve served them with a charred sweetcorn and avocado salsa, but if you’re in a hurry, just roll up with some ready-made tomato salsa or guacamole. You can buy canned chipotle peppers in adobo sauce online or in many delis and specialist grocery stores.
Ingredients
For the jackfruit tacos- 2 x 400g/14oz cans green jackfruit in brine, drained and rinsed
- 1 tbsp olive oil
- 1 red onion, chopped
- 4 garlic cloves, crushed
- 1 chipotle pepper, chopped
- 1 tsp ground cumin
- 0.5 tsp dried oregano
- 1 –2 tbsp adobo sauce
- 1 tbsp tomato purée (paste)
- 8 soft flour tortillas
- 8 handfuls shredded crisp lettuce, e.g. cos (romaine)
- 3 tbsp soya or coconut yoghurt, to serve
- 1 lime, cut into wedges
- 2 pieces of corn on the cob
- 1 portion of olive oil, for brushing
- 0.5 red onion, diced
- 2 ripe avocados, peeled, stoned (pitted) and diced
- 2 limes, juice only
- 1 handful coriander (cilantro), chopped
- 1 pinch crushed chilli flakes
- 1 pinch sea salt
Details
- Cuisine: Mexican-inspired
- Recipe Type: Jackfruit
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Make the sweetcorn salsa: brush the corn cobs with oil and cook on a hot griddle (grill) pan or a barbecue, turning occasionally, for 10–12 minutes until tender and starting to char. Leave to cool, then remove the corn kernels with a sharp knife. Mix in a bowl with the onion, avocados, lime juice, coriander and chilli flakes. Season with salt, then cover and leave in the fridge.
- Press as much water out of the jackfruit as possible and pat dry with kitchen paper (paper towels). Shred the jackfruit with 2 forks or your fingers.
- Heat the oil in a non-stick frying pan (skillet) set over a medium heat and cook the onion and garlic, stirring occasionally, for 6–8 minutes, or until tender.
- Stir in the chipotle pepper, cumin and oregano and cook for 1 minute. Add the jackfruit and the adobo sauce and tomato purée.
- Cook for about 10 minutes until the sauce is reduced and fragrant and is coating the jackfruit.
- Meanwhile, warm the tortillas in a dry frying pan set over a medium heat for 1–2 minutes each side.
- Put some lettuce on each warm tortilla and top with the jackfruit mixture, sweetcorn salsa and yoghurt. Fold over or roll up and serve with lime wedges for squeezing.
This recipe is from The Jackfruit Cookbook by Heather Thomas (Ebury Press, £9.99). Photography by Joff Lee.
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