Pulled Jackfruit Tacos

by Rustic Rishi

Tacos are about eating with your hands, really getting into the experience and indulging in delicious flavours and textures. We love using jackfruit for this recipe as the “fruit” really absorbs all the spices, flavouring and adds a great texture to the mix. Jackfruit is also a good source of vitamin C, potassium, dietary fibre, and other important vitamins and minerals. These tacos are an all-round favourite for the summer days and evenings here at our home. Best shared with friends and accompanied by sparkling water with fresh lime and mint.

What you will need to buy (click on the items to shop online)
1 packet ‘La tortilleria’ corn tortillas (8 in a packet)
1 can ‘Ceres Organic’ young jackfruit
1 jar ‘Naked Byron Foods’ vegan aioli
1 jar ‘Australian Harvest’ mango chutney
1 bottle ‘Shanti Foods’ espresso hot sauce
1 cup of cherry tomatoes
1 fresh corn cob
1 lime
1 red onion
1 avocado
1 fresh coriander bunch

Other ingredients needed for the recipe
Olive oil
Red wine vinegar
Salt and pepper
Coriander powder
Turmeric powder
Cinnamon powder
Garlic powder
Fresh thyme

THE RECIPE

FRESH SALSA

Ingredients
1 cup of cherry tomatoes
1 fresh corn cob
¼ cup finely chopped red onion
1 tsp olive oil
¼ cup chopped fresh coriander
2 tsp red wine vinegar
Salt and pepper to taste

Recipe

Let’s get started by placing a pan on a medium to high heat. Grab yourself a medium serving bowl, then slice the fresh corn straight off the cob directly into the bowl (so there is less mess). Add 1 tsp of olive oil to the pan as well as the corn and cook for 5 minutes or until golden brown and slightly charred. Once the corn is cooked, add it back to the serving bowl. Finely dice a quarter of the red onion and chop up the cherry tomatoes as finely as possible. Mix it all into the corn with the chopped coriander, red wine vinegar, salt and pepper. Allow to marinate in all that flavour until served.

MARINATED JACKFRUIT

Ingredients
1 can ‘Ceres Organic’ young jackfruit
1 tbsp olive oil
½ tsp smoked paprika
1 tsp coriander powder
½ tsp turmeric powder
½ tsp cinnamon powder
½ tsp garlic powder
1 tsp fresh chopped thyme

Recipe

This part is fairly simple. Place a pan on medium with 1 tbsp of olive and allow to heat for a minute. While waiting, open the can of jackfruit and strain over a sieve. Once the jackfruit liquid has been strained, add to the hot pan. Add the remaining ingredients – smoked paprika, coriander powder, turmeric powder, cinnamon powder, garlic powder and freshly chopped thyme. Cook for 5-7 minutes or until deliciously crispy and golden brown.

SERVING THE TACOS

The corn tortillas are always best when heated (I don’t recommend eating them straight from the packet). Place a pan on high heat. Once nice and hot, put in a tortilla to heat and cook each side for about 30 seconds. Repeat for the whole packet.

Now that the tortillas are ready, I’ll talk you through the way that I lay it down. Start by spreading a decent tablespoon of aioli on the tortilla followed by a good spread of mango chutney. Lay down your desired amount of freshly sliced avocado, a couple of tablespoons of jackfruit, a couple of tablespoons of salsa and a good splash of hot sauce. Finish with a juicy squeeze of fresh lime, roll it up, put it in your mouth and enjoy the burst of flavours!

Written by Alex Klein from Rustic Rishi
Connect with Alex @rustic_rishi or email alex@rusticrishi.com.au