Taco Tuesday with a Twist: Jackfruit Tacos
Take your taste buds on a journey with our Jackfruit Tacos recipe, featuring a delightful fusion of textures and flavours. Tender shredded jackfruit, infused with smoky chipotle, takes centre stage alongside crunchy red cabbage pickled to perfection. Topped with vibrant tomato salsa, creamy cheese, and zesty jalapeños, these tacos offer a symphony of taste sensations that will leave you craving more. Serve with a sprinkle of cilantro and a squeeze of lime for the ultimate taco experience.
Jackfruit taco’s
4
servings15
minutes10
minutesIngredients
12 (corn) small tortillas
800 g shredded jackfruit
200 g sliced red cabbage
80 ml apple cider vinegar
80 ml water
2 tsp sugar
200 g kale
8 tbsp chipotle
4 tomatoes diced
60 g shredded cheese
1 tbsp extra virgin olive oil
1 sliced jalapeño
15 g cilantro
1 tbsp black sesame seeds
Pinch of salt and pepper
Directions
- Combine sliced red cabbage, apple cider vinegar, water, and sugar in a jar or bowl. Mix well and set aside for at least 2 hours.
- Mix shredded jackfruit with chipotle. Heat ghee or coconut oil in a large grilling pan over medium heat. Add jackfruit to the pan and stir for 10 minutes. Add corn to the jackfruit, then transfer to a bowl.
- Mix diced tomatoes with olive oil, salt, and pepper. Chop cilantro and combine 1 tbsp with the tomato salsa.
- Roughly slice kale. Cut limes into quarters and dip them in black sesame seeds.
- Warm tortillas according to package instructions and plate. Start with jackfruit and corn mixture, followed by kale and pickled red cabbage. Add tomato salsa, shredded cheese, sliced jalapeño, and remaining cilantro. Serve sesame-dipped limes on the side.
Notes
- Opt for overnight-pickled cabbage for extra flavour.
- Top it all off with chipotle mayo!
