As an Accredited Practising Dietitian with a lifelong interest in the future of food and environmental sustainability, my expertise is across all aspects of plant-based diets.
These pulled jackfruit tacos are easy to make, healthy and taste delicious. If you haven’t tried jackfruit, you’re missing out!
Grab tinned jackfruit in water from your local Asian grocer or organic grocers like Flannery’s to purchase a pre-made version.
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.
Bec is an Accredited Practising Dietitian Nutritionist with a lifelong interest in the future of food and environmental sustainability. With expertise is across all aspects of plant-based diets she helps busy women thrive during the transition towards a plant-based lifestyle & teaches future mums how to optimise vegan & vegetarian nutrition throughout pregnancy. Bec offers online & in-person nutrition consultations & plant-based cooking workshops across the Gold Coast & is an avid lover of travel & cooking.