Sweet & spicy jackfruit tacos

Name: Sweet & spicy jackfruit tacos
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 3 tbsp olive oil; 1 red onion, thinly sliced; 1 pack Essential Mixed Peppers, finely sliced; 2 clove/s garlic, crushed; 2 tsp Cooks’ Ingredients Mexican Style Seasoning; 1 tsp ground cumin; 400 g cans jackfruit, drained, rinsed and patted dry; 2 tbsp maple syrup; 2 tbsp reduced salt soya sauce; 2 tbsp tomato purée; 100 g pack coriander, leaves roughly chopped; 8 soft taco wraps, to serve; 75 g Cheddar, grated, to serve; 150 ml fat free Greek style yogurt, to serve; 200 g jar spicy pineapple salsa, to serve

If you don’t tell your family this isn’t meat, we’re almost certain they won’t guess. The soy and maple give the jackfruit an incredible texture – both soft and crisp at the edges.

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VegetarianHealthyLow in saturated fat3 of your 5 a day6 plant varieties

Serves4
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

3 tbsp olive oil
1 red onion, thinly sliced
1 pack Essential Mixed Peppers, finely sliced
2 clove/s garlic, crushed
2 tsp Cooks’ Ingredients Mexican Style Seasoning
1 tsp ground cumin
2 x 400g cans jackfruit, drained, rinsed and patted dry
2 tbsp maple syrup
2 tbsp reduced salt soya sauce
2 tbsp tomato purée
100g pack coriander, leaves roughly chopped
8 soft taco wraps, to serve
75g Cheddar, grated, to serve
150ml fat free Greek style yogurt, to serve
200g jar spicy pineapple salsa, to serve

Heat the oil in a large frying pan over a high heat, then fry the onion and peppers, stirring, for 5-6 minutes, until softening and a little coloured.
dd the garlic and spices, stir fry for 2 minutes more, then add the jackfruit, maple syrup, soy and tomato purée. Stir well to coat, then cover with a lid and cook over a medium heat for 10 minutes, stirring once or twice
Remove the lid, turn the heat back up and fry for 3-4 minutes, stirring often and pressing the jackfruit with the back of a spoon to open them up, until shredded, soft and caramelised at the edges. Stir through the coriander, then cook for 1 minute more.
Warm the wraps according to pack instructions. Serve with the jackfruit, cheese, yogurt and salsa to make tacos at the table.

Cook’s tip

To help the jackfruit shred more easily, pull or slice off the triangular tips of the chunks – you can still cook them to avoid waste, but removing them encourages the fruit to fall apart.

Typical values per serving when made using specific products in recipe