There is a good reason a whole day has been designated to ‘Taco Tuesday’, they’re a household favourite! These tacos are filled with a delicious Mexican spiced vegan taco ‘meat’ topped with a refreshing salsa and a side of grilled corn.
This Week
2 Dec - 8 Dec
Jackfruit Tacos with Salsa, Pickled Onion and Crispy Corn
- Under 1 hour
- 4
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Tips
Tips
- Jackfruit, when ripe, is super sweet, but canned jackfruit is picked when they are young and green. Young jackfruit is starchy and savoury, perfect for savoury dishes as it’s able to take on the flavours you add.
- When jackfruit is shredded it is very similar to pulled meat, you might even be able to trick even the biggest pork lover!
- If you do not have a barbecue simply steam the corn or roast in the oven. Preheat oven to 180 degrees celcius, place corn into the oven wrapped in tinfoil as you would if you were barbecuing. Roast for 40 minutes, rotating halfway.
Shortcuts
Vegetables
- Add slaw like our basic red cabbage slaw.
Protein
- Swap jackfruit for 600g of sliced chicken thighs or beef mince. Add the meat before adding the tomato paste, tamari, etc. Add a little extra oil, then add your meat of choice. Cook until brown and all liquid from the meat has evaporated. Then add the remaining ingredients and follow the recipe as per.
Other
- Serve with Sour cream or our cashew cream for a vegan option
- Use iceberg or cos lettuce to replace tortillas.
Ingredients
Jackfruit filling
- 2-3 Tbsp olive oil
- ¾ red onion (finely diced)
- 2 cloves garlic (crushed)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- ½ tsp chilli flakes
- 2 Tbsp tomato paste
- 2 x 400g can jackfruit in water
- 2 Tbsp tamari
- 2 tsp coconut sugar
- 1 Tbsp apple cider vinegar
- ⅓ cup water or vegetable stock
Salsa
- ½ cucumber (finely diced)
- ¼ cup red onion (finely diced)
- 1 red capsicum (finely diced)
- 1 large tomato (deseeded and finely diced)
- 1 red chilli (finely chopped)
- ¼ cup coriander (finely chopped)
- 1 garlic clove (crushed)
- 1 lemon (juice)
- Salt
- 1 avocado (finely diced)
Charred corn
- Corn on the cob x 2 (husks removed)
- Generous knob of butter
- Salt
- Tin foil
Pickled onions* this makes enough meal 03.
- 1 red onion (finely sliced)
- ½ cup water
- ½ cup red wine vinegar, apple cider vinegar or white wine vinegar
- 2 tsp sugar
- 1 tsp salt
Method
- Start by making the pickled onions. Add the sliced red onion to a glass jar or bowl. In a small saucepan add the water, vinegar, sugar and salt. Bring to the boil and then remove from the heat. Pour the boiling vinegar mixture over the onions and allow to pickle for at least an hour.
- Add the olive oil to a large frypan over medium heat, add onion and cook until softened. Then add garlic; cook for a minute or so before adding the spices (cumin, paprika, coriander and chilli flakes). Cook for another minute or so, stirring the whole time.
- Add in the jackfruit along with the tomato paste, tamari, sugar, apple cider vinegar and water or stock. Mix everything well and use the back of the spoon to help break down the jackfruit pieces. Simmer the mixture gently for 15 – 20 minutes.
- Cook the corn, start by placing the corn on top of the tinfoil, seasoning with salt and adding a generous amount of butter or olive oil; wrap in the tinfoil. Place the corn onto a barbecue grill over high heat and cook for 15 – 20 minutes (rotating halfway) or until you hear the corn starting to pop.
- Make the salsa while the jackfruit is simmering and the corn is cooking. Add all of the salsa ingredients to a large bowl, except the avocado. Mix well to distribute ingredients then, gently toss the avocado through.
- Top warmed tortillas with jackfruit, salsa and pickled onions.
Variations
Vegetables
- Add slaw like our basic red cabbage slaw.
Protein
- Swap jackfruit for 600g of sliced chicken thighs or beef mince. Add the meat before adding the tomato paste, tamari, etc. Add a little extra oil, then add your meat of choice. Cook until brown and all liquid from the meat has evaporated. Then add the remaining ingredients and follow the recipe as per.
Other
- Serve with Sour cream or our cashew cream for a vegan option
- Use iceberg or cos lettuce to replace tortillas.
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