Go Back

Jackfruit tacos

If you like pulled pork, you might want to try a vegan substitute - Jackfruit. These spicy, tex-mex Jackfruit tacos are super easy to make, tasty and healthy. I served them in gluten-free corn tacos and scattered some feta cheese over them (omit the cheese if you’re vegan). Perfect for parties or laid-back suppers.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 small red onion
  • 1 clove of garlic
  • ½ red bell pepper
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp smoked paprika or chilli powder
  • 1 tsp dried oregano
  • 1 Tbsp tomato purée
  • 1 Tbsp chipotle paste
  • 300 ml vegetable stock
  • 1 can black beans
  • 1 small tin of corn
  • ½ tin jackfruit drained ( 200g)
  • 1 Tbsp chopped coriander leaves
  • Lime coriander leaves and corn tacos to serve
  • Optional: crème fraîche/sour cream feta/goat's cheese to serve

Method
 

  1. Finely chop the onion & garlic, slice the red pepper.
  2. Heat a spoonful of oil in a large pan, then gently cook the chopped vegetables for 5 minutes or until soft.
  3. Add the spices and pastes, stir a for a minute, then pour in the stock.
  4. Drain the beans, corn and jackfruit. Add all to the stew. Bring to the boil, cover and cook for 25-30 minutes, until you get a thick, sticky sauce. Mix in the coriander leaves.
  5. Warm the tacos, then stuff them with the stew.
  6. Serve with lime, coriander leaves and a dollop of sour cream or crumbled feta if liked.