Jackfruit Tacos

Jackfruit Tacos  A veggie take on a Mexican classic - the jackfruit really does give the pulled meat experience.
Servings: 2 yield(s)
Ingredients
  • 2 400g tins jackfruit in brine - drained and rinsed
  • 1 tbsp low flavour oil (canola OR peanut)
  • 1 small brown onion - halved then sliced
  • 3 cloves garlic - minced
  • 0.33 cup vegetable stock
  • 2 tsp agave Syrup (OR corn syrup)
  • 0.5 a lime - juiced
  • 0.25 tsp cayenne pepper
  • 1 tsp ground cumin
  • 1 tsp smoaked paprika
  • 0.25 tsp table salt
    • To Serve
  • 6 taco shells
  • 1 small avovcado - sliced
  • 0.5 a red onion - cut into fine wedges
  • 0.66 cup grated carrot
  • 0.66 cup grated tasty cheese
  • corrinader leaves (optional)
  • lime wedges (optional)
Instructions
  1. Rinse the drained jackfruit to remove some of the brine.
  2. Cut the jackfruit into thin slices from core to the outer edge. This will break up the tougher core and results in a shredded texture.
  3. Sauté the onions, in the oil, in a large pan, over a medium heat until starting to brown. Add the garlic and cook, stirring for a minute.
  4. Add the chopped jackfruit, broth, agave, lime juice and the spices to the pan.
  5. Reduce heat, cover and simmer until the jackfruit softens slightly, and about ½ of the liquid is absorbed - about 5 minutes.
  6. Mash the mixture with a potato masher until you achieve a shredded texture. If it is a bit wet cook a little longer. If it is a little dry, add a splash more vegetable broth.
    7. Assemble the Tacos
  7. Prepare the taco shells according to the packet directions.
  8. Place sliced avocado in each shell, add a spoon of jackfruit mixture, top with the onion carrot and cheese and garnish with coriander leaves and a squeeze of lime juice.