- Hot & Bold
- Mains
- Vegan
- Prep 15 min
- Cook 25 min
- Serves 4
Young green jackfruit shreds like slow-cooked pork and soaks up everything you cook it in. Here it turns sticky, smoky and a little spicy, and the cool lime slaw on top keeps every bite balanced.
Ingredients
- 2 tins (400 g each) young green jackfruit in brine, drained
- 1 tbsp oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 2 chipotle chillies in adobo, chopped, or 2 tsp chipotle paste
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 200 ml tomato passata
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 8 small corn tortillas
- 1 avocado, sliced
Lime slaw
- 1/4 red cabbage, finely shredded
- Juice of 2 limes
- A handful of coriander, chopped
- Salt
Method
- Rinse the jackfruit, squeeze it dry and pull the pieces apart with your fingers, cutting out any hard cores.
- Soften the onion in the oil for 5 minutes. Add the garlic, chipotle, paprika and cumin and cook for a minute.
- Add the jackfruit, passata, soy sauce and maple syrup. Simmer for 15 to 20 minutes, mashing it a little, until sticky and dry.
- Toss the cabbage with the lime juice, coriander and a pinch of salt and leave for 10 minutes.
- Warm the tortillas in a dry pan. Fill with jackfruit, slaw and avocado.
Leave a Reply