Pulled Jackfruit Tacos Recipe

Making the pulled charred jackfruit

• Turn the oven to 180C to preheat
• Take a non-stick or enamel frying pan, add 1 tbsp olive oil and set to a medium heat
• Add the sliced onion and sweat off for 8 mins until nearly translucent
• Whilst thats frying, drain your jackfruit pieces from the can and cut into 5mm wide slices, as if you were making crisps, but being careful not to sever the lovely fibrous strands, as they will char up and make ‘pulled pork’ like pieces. Now you need to squeeze all the brine-y water from the pieces, I find the most effective way is to press them in a potato ricer. Alternatively you can press them into a sieve or colander, or simply use your hands to squeeze the water out. Now wash all the pieces through in a sieve and press one final time. This double press method removes the watery, brine-y taste which can ruin jackfruit dishes
• Add the ginger and garlic to the onions and fry for a further 2-3 minutes more until fragrant
• Add the jackfruit pieces and the spices and salt and fry for a further 5 mins until all the pieces are coated
• Add a big splash of water to deglaze the pan (this lifts all those spices and crusty bits of onion, garlic and ginger off the bottom of the pan) and helps jackfruit absorb all of those lovely spice flavours
• Now add everything to a baking tray and roast uncovered for 20 mins, turning half way through to ensure an even cook, the jackfruit is done when its looking slightly dishevelled and charred and has reduced size by about half, don’t let it go black and dry though!

Whilst the jackfruit is roasting, make the guac, pico de gallo and charred pineapple

• Heat your non stick pan to a high heat, dress the pineapple slices in a little olive oil first then add to the pan, sear for 5 mins on each side, don’t be afraid if the pineapple goes a little black and charred, this adds to the flavour!
• Cut the avo in half, give it a twist to reveal the stone, and pop out by squeezing the half of avo with the stone in, this should dislodge it enough to be plucked out by hand (never use the tip of a knife to remove an avo stone, it never ends well!)
• Dice the avo up chunkily, about 1/2 – 1 cm pieces
• Finely dice the onion finely and then add the avo and all remaining ingredients to a bowl, keep aside from some of the lime juice, stir lightly just enough to mix the ingredients together being careful not to turn it to mush, taste and add more salt/lime/coriander to your liking
• When you’re happy, squeeze some of the remaining lime juice across the top, this will stop it going brown
• Do the same with the pico de gallo ingredients, I always keep some of the onion back just in case its a strong one! You can always add more after you’ve tasted it
• The lime yoghurt is simply your choice of neutral vegan yogurt, with a big squeeze of fresh lime, plus the fine zest of half a lime (top tip: use a microblade

Building a bangin’ taco

• Warm your tacos in the oven for 5 mins, fill with your lovely charred jackfruit, a big dollop of guac, pico de gallo, a teaspoon of lime yogurt, fresh sliced chilli, add a sprinkle of cheese and a couple of drops of your favourite hot sauce
• Wrap up tight and dive in!
• You could also add more fresh coriander, salad leaves, refried beans, crunchy peppers