Jackfruit Tacos

Jackfruit is a hidden gem of a fruit! It's so versatile, whether fresh on its own or seasoned and cooked as a meat substitute. I've been having fun experimenting with it lately!

Similar to tofu and tempeh, jackfruit doesn't have much of a taste. This makes it work great in savory dishes as it absorbs the flavor of whatever you cook it with. It's all about the seasoning! Once cooked, it tears apart like a meat would. They work really well in tacos because they are meant to replicate pulled pork, making it the perfect substitute.

This recipe uses tinned jackfruit chunks, which isn't sweet and has a neutral flavor. You can also buy a large chunk of fresh, ripe jackfruit still within it's bulb, but it involves more work and takes much longer to cook. The first time I tried fresh jackfruit, I thought it tasted like the candy Laffy Taffy!

These tacos are great wrapped in lettuce leaves or tortillas. They are so easy to make and absolutely delicious!

(Serves 4)

INGREDIENTS

For the taco filling:

1 onion

3 garlic cloves

1 red chilli

1 bell pepper

1 tin black beans (400g)

1 tin jackfruit chunks (500g)

1 tin chopped tomatoes (400g)

1 tin sweetcorn

1 tbsp hot sauce or hot salsa

1 tbsp maple syrup

1 tbsp tamari or soy sauce

1/2 tsp paprika

1/2 tsp chilli powder

1/2 tsp cumin

Juice 1/2 lime

Salt and pepper

For the guacamole:

1 large avocado

Juice 1/2 lime

Chilli flakes

Salt and pepper

For the cashew cheese:

1/2 cup cashews (soaked)

1/2 cup water (or more depending on desired consistency)

1/2 tsp mustard

2 tbsp nutritional yeast

Pepper

For the wraps:

Wholewheat tortillas

Romaine lettuce

Instructions:

1. Start by soaking the cashews in boiling water and leave to the side.

2. In a large pan or wok, add 1 tbsp olive oil on medium - high heat and add in the onion, garlic and chilli. Cook for around 3-5 minutes until translucent.

3. Add in all spices (paprika, chilli powder, cumin salt & pepper) and stir for around 1 minute, adding splashes of water if necessary.

4. Add in the jackfruit chunks, black beans and sweetcorn, coating them in the spices and stirring for 2 minutes.

5. Add in the chopped tomatoes, tamari, maple syrup and hot sauce, and lower heat to a simmer. Let it simmer for around 10 minutes, adding in the bell pepper halfway through. The jackfruit chunks will slowly break apart once cooked, but you can also mash them whilst you stir to help break them apart faster.

6. In the meantime, drain the soaked cashews and add to a blender with the rest of the cashew cheese ingredients. Add additional water if necessary to get your desired consistency.

7. To a separate bowl, mash an avocado with the back of a fork, adding in the lime juice, salt, pepper and chilli flakes.

8. Once the taco filling is done cooking, squeeze some lime juice on top and it's ready to serve! Spoon some of the mixture into lettuce wraps or tortillas, along with the guacamole and sour cream. If you are using tortillas, you can also add some chopped lettuce within the wrap. Enjoy!