Crispy Jackfruit Tacos
Ingredients:
🌱 1 can of jackfruit
🌱 1 can of diced tomatoes
🌱 ½ cup coriander/cilantro
🌱 1 garlic clove, minced
🌱 ½ tsp onion powder
🌱 ½ tsp garlic powder
🌱 1 tsp of taco seasoning or ½ tsp cumin powder + ½ 🌱 tsp smoked paprika
🌱 1 can of kidney/pinto beans, drained
🌱 6 taco tortillas
Garnish:
Coriander/cilantro
Avocado
To serve:
Vegan aioli
Instructions:
1. Preheat the oven to 180’C. Prepare the ingredients. Drain the jackfruit and rinse all the brine. Using your hands, squeeze the jackfruit from any excess liquids. Shred the jackfruit using your fingers or a fork.
2. To make the sauce, in a blender/food processor, place diced tomatoes, coriander/cilantro, spices, garlic clove, and salt to taste. Blend until well broken down and combined. Add kidney beans and pulse a few times.
3. In a large frying pan, warm a little bit of olive oil. Add jackfruit and saute over medium heat for 3-4 minutes, stir occasionally.
4. Add the sauce and mix well until combined. Bring the mixture to a boil and remove from the heat.
5. In a baking tray, place taco tortillas. Spread the filling over half of the taco tortilla and fold to cover the filling – see video. Repeat with the remaining filling and tortillas.
6. Bake for 12 minutes.
7. Remove from the oven and serve topped with avocado, coriander/cilantro, and accompanied by vegan aioli.
8. Enjoy!
