Pulled jackfruit tacos

Name: Pulled jackfruit tacos recipe
Yield: 2
Ingredients: 2 French shallots, finely diced; 1/2 teaspoon ground cumin; 1 teaspoon smoked paprika; 80ml (1/3 cup) barbecue sauce; 1 tablespoon passata (tomato puree); 400g tinned young jackfruit, drained; 50g Chinese cabbage (wombok), finely shredded; 2 tablespoons pickled jalapenos, sliced; 10g coriander leaves, roughly chopped; 1 tablespoon olive oil; 4–6 soft tacos; 4–6 tablespoons guacamole; Sea salt and pepper; Lime wedges, to serve

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Who said vegans had to miss out on tacos? Extracted from 28 Days Vegan by Lisa Butterworth & Amelia Wasiliev, out January 1, 2021 from Smith Street Books, RRP $29.99.

2 French shallots, finely diced
1/2 teaspoon ground cumin
1 teaspoon smoked paprika
80ml (1/3 cup) barbecue sauce
1 tablespoon passata (tomato puree)
400g tinned young jackfruit, drained
50g Chinese cabbage (wombok), finely shredded
2 tablespoons pickled jalapenos, sliced
10g coriander leaves, roughly chopped
1 tablespoon olive oil
4–6 soft tacos
4–6 tablespoons guacamole
Sea salt and pepper
Lime wedges, to serve

Method

1.

Cook shallots in 1/2 tablespoon water for a few minutes. Add spices, barbecue sauce, passata, jackfruit and 250ml (1 cup) water. Bring to the boil, then cover and simmer until jackfruit is soft. Uncover and cook for 10–15 minutes to reduce liquid.
2.

Toss cabbage, jalapenos, coriander, oil and seasoning together in a bowl. Layer each taco with jackfruit, guacamole and cabbage mix. Serve with lime. Store leftovers in fridge.

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