Pulled Jackfruit Tacos
This Pulled Jackfruit Taco recipe is a must-try for taco night. Jackfruit is a great substitute for any type of shredded meat. The fruit has a mild but slightly sweet taste and will soak up any sauce or spices. Top the pulled jackfruit with red cabbage, julienne carrots, vegan sour cream and coriander on a soft corn tortilla and you have a delicious and easy dinner that’s vegan and gluten free.
Ingredients
Pulled Jackfruit
- 1 tbsp olive oil
- 1 small onion, diced
- 4 tomatoes, diced
- 1 red capsicum, diced
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp dried oregano
- 4 tsp cumin powder
- 4 tsp smoked paprika
- 1/2 tsp chilli powder
- 2 400g young green jackfruit, drained and rinsed
- 1 400g kidney beans, drained and rinsed
- 1 400g black beans, drained and rinsed
- 1 tsp salt
- 4 tbsp chipotle in adobo sauce
- 1/2 cup water
Tacos
- Red cabbage
- Julienne carrots
- Coriander
- Vegan sour cream
- Soft corn tortillas
Instructions
Pulled Jackfruit
- Heat 1tbsp olive oil in a frying pan over medium heat.
- Add 1 diced onion, 4 diced tomatoes, 1 diced red capsicum, 2tsp garlic powder, 2tsp onion powder, 2tsp fried oregano, 4tsp cumin powder, 4tsp smoked paprika, ½ tsp chilli powder and sauté for 2 minutes.
- Add 800g jackfruit and cook for a further 3 minutes.
- Add ½ cup of water, 1tsp salt and 4tbsp chipotle sauce. Cook for 10 minutes until jackfruit starts to soften. Break up the jackfruit using the back of a fork so that it appears shredded.
- Add kidney beans and black beans, stir until combined and heated through.
Tacos
- Fry the corn tortillas in a dry frying pan over high heat for 15 seconds each side, then transfer to a serving plate.
- In a tortilla, add the pulled jackfruit mixture and top with red cabbage, julienne carrots, coriander and vegan sour cream.