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Monday, 26 August 2019

Pulled Jackfruit Taco

Pulled Jackfruit Taco

  • 565g tin of young green jackfruit, in water (drained and cut into bite size chunks)
  • 2 garlic cloves, minced
  • 1/2 red onion, finely chopped
  • 1/4 cup of vegetable stock
  • 3 tbsp lime juice
  • 1 tbsp olive oil
  • 3/4 tbsp oregano
  • 1/2 tbsp chilli powder 
  • 1 tsp ground cumin
  • 6 small flour tortillas
  • 1/2 red pepper, cut into thin batons
  • 2 spring onions, finely sliced
  • 2 radishes, thinly sliced 
  • Several tsps sour cream
  • Small handful of finely chopped coriander
  • 1 tbsp chopped jalapeño peppers

Heat the oil in a shallow casserole dish, sauté the onions and garlic until softened, add the jackfruit and the vegetable stock, cover and simmer for 15 minutes until the jackfruit is tender.  Once soft enough, using a potato masher, mash the jackfruit, it should start breaking up.  Once mashed, reserve a couple of tablespoons of the stock, place the dish containing the jackfruit into a preheated oven (180 degrees fan assisted) and cook for 15 minutes.  

Whilst the jackfruit is in the oven, mix the oregano, chilli powder, lime juice, cumin and reserved vegetable stock in a bowl.  Once the jackfruit has baked for 15 minutes stir through the spice mix and cook for a further 10 minutes.  When baking in the oven you should get some nice crispy bits to the jackfruit which give the appearance of crispy pork!

Once done, divide the jackfruit between your tacos, top each with a few slices of spring onions, pepper and radish along with a sprinkle of jalapeño, corriander and a small dollop of sour cream and get stuck in!  

I have to say I was a bit doubtful but I can honestly say, this really was like eating pulled pork!  The jackfruit soaks up the flavours that it is cooked with, obviously you can spice up your taco seasoning mix or just add ready made bbq sauce, hot sauce or whatever sauce you want, the choice is yours!  Now this is a proper meat free Monday dish, enjoy.


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