Tip: Add 1 teaspoon of maple syrup or sugar if this recipe is too citrusy’ from the tinned tomatoes.
You will need
- 2 x 280g tinned jackfruit (in water)
- 1 tbs EVOO
- 2 tsp smoked paprika
- 1 tsp cumin
- ½ tsp cinnamon
- 2 tsp chili flakes (optional)
- 4 cloves garlic
- 2 tsp pepper, ground
- 2x 400g tinned tomatoes (diced)
- 4 flour tortillas, warmed
- to serve handful spinach
- to serve fresh chili, chopped
How to Make
Drain & dry the jackfruit. Remove any seed residue with a spoon or your fingers. Heat a pan with the EVOO to a high heat. Add the jackfruit, stirring occasionally for 1-2 minutes or until jackfruit is browned.
Reduce the heat slightly, add all the spices and simmer for another 3-5 minutes, stirring occasionally.
Once the spices become fragrant, add the tinned tomatoes, reduce the heat to low, place a lid over the pan and simmer for 20 minutes. Remembering to stir occasionally.
Serve immediately onto a warmed soft taco or into a lettuce leaf, top with a slaw made from purple cabbage, corn, fresh chili, spinach & lime.
You can find more delicious vegan and plant-based recipes in my book here.