Jackfruit Tacos

Serves 4

About this recipe

Want some added variety to your diet? Try these delicious jackfruit tacos! They’re spicy, herby and have great texture.

You’ll be amazed at how delicious these are and a great way of reducing your meat intake. I’ve added beans for more fibre and some simple salad leaves to give a refreshing crunch


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Ingredients
  • 2 x Tins of Jackfruit (in water or brine), drained and rinsed
  • 3 x Garlic cloves finely chopped
  • 1 x Red onion, sliced into half moons
  • 50mls Hot water
  • 2 x Tbsp tomato puree
  • 1 x Tin red kidney beans
  • Salt and Pepper to taste
  • 2 tsp Taco Spice Mix (1 tsp paprika, ½ tsp ground fennel, 2 tsp cumin, 1 tsp ground chilli flakes, 1 tsp oregano, ½ tsp ground black pepper)
  • 2 tbsp Extra Virgin Olive oil
  • 8x Corn Taco shells (storebought, you can also use wholewheat wraps)
  • 1x Large Avocado, diced
  • 1x Head of romaine lettuce

Garnish with store bought salsa or prepare your own quick Salsa – see under ‘Tips’

Instructions

Add red onions and garlic with seasoning to a large lidded saucepan with the olive oil and sauté for 5 minutes until gently coloured.

Add the drained jackfruit, tomato puree, taco spices and 50mls of hot water and cover with a lid for 15minutes until the jackfruit tenderises and breaks down (add more water if needed)

Add the beans, with another splash of hot water if needed, stir and cover for another 2 minutes to warm them through

Serve in the taco shells with avocado, salsa and a side of lettuce

 

TIPS:

A store bought taco mix or Cajun mix will also work well

Try adding a handful of spinach at the end to add a bit of colour to the dish

Garnish with store bought salsa
(OR a quick salsa is: ¼ red onions finely chopped, 50g baby tomatoes finely chopped, 1 tbsp red wine vinegar, 1 tsp brown sugar, 1 tbsp olive oil, 10g coriander leaves finely chopped)


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