These tacos are probably my favourite thing to make when I have guests over for dinner. The pulled jackfruit is just so incredible delicious and packed with flavour, it will surprise anyone sceptical of eating fruit for dinner 🙂 I have used Tropical Sun jackfruit in brine which is so versatile and easy to use in any savoury dishes. The jackfruit itself doesn’t have much flavour (as it’s unripened) so it will soak up perfectly any sauces or marinades you will cook it with. I absolutely love the all the smoky spicy flavours combined with the fresh guacamole and tangy coconut yogurt, definitely a dish which I will make over and over again! 

Ingredients:

For the pulled jackfruit:

1 can of Tropical Sun Jackfruit 

1 red onion finely diced 

3 clove of garlic crushed 

1 teaspoon of smoked paprika 

1 teaspoon of ground cumin 

1 teaspoon of ground coriander 

1/2 cup of tomato puree

1 tablespoon of maple syrup 

1 teaspoon of apple cider vinegar

1 fresh chilli finely chopped (leave it out if you don’t like it too hot)

Salt and pepper to taste 

For the tacos:

A handful of rocket leaves or lettuce

8-10 cherry tomatoes diced 

A bunch of fresh coriander roughly chopped 

2 ripe avocados – 

The juice of 1 lime + extra for serving 

2-3 tablespoon of unsweetened natural coconut yogurt 

Chilli flakes to sprinkle (optional) 

Corn tortillas of your choice

Drain the tinned jackfruit.  With your hands crumble it into small pieces/ strips.

Add the chopped onion to a pan with about 1 tablespoon of oil. Fry the onion for few minutes until slightly golden and translucent. Add the crushed garlic and cook for another minutes, stirring from time to time to prevent from burning. Add in all the spices and a dash of water if needed. Add the jackfruit, tomato puree, apple cider vinegar, fresh chilli (if using) and maple syrup. Turn the heat down and put the lid on. Keep cooking for about 15 -20 minutes. If it becomes too dry and start stick to the pan add a dash of water.

While the jackfruit is cooking peel the avocado and mash them into a chunky guacamole, add the lime juice and a pinch of salt. 

Once the jackfruit is ready warm up the tortillas by placing them on a hot pan for about a minute on each side. Fill the tortillas with the pulled jackfruit, some fresh rocket, a dollop of guacamole, a drizzle of coconut yogurt and a sprinkle of chilli flakes (if using). Enjoy!