Pulled jackfruit tacos

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Drain both jackfruit tins. Cut the firm, pointy ends off each triangular piece of jackfruit (you can still use them if you wish, I don’t). Set aside.

Step 2

Heat up olive oil in a medium, heavy-bottomed, pan. Fry diced red onion until softened, translucent and lightly caramelised. Add chopped garlic and fry off gently until soft and fragrant.

Step 3

Add most of the spices: cumin, smoked paprika, coriander, a pinch of cinnamon and cloves to the onion-garlic mixture. Fry them off gently, stirring the whole time, for a minute or so.

Step 4

Mix in the tomato and chilli paste.

Step 5

Now add in the prepared jackfruit along with soy sauce, maple syrup, liquid smoke and apple cider vinegar. Mix everything really well. Squash the jackfruit pieces with your mixing spoon so that the individual fibres separate more. Season with white pepper and another pinch of ground cloves if you wish. Simmer the mixture gently for another 10-15 minutes and then allow it to cool down. Place in the fridge overnight to intensify the flavour.

Step 6

Just before you are ready to assemble the tacos, set the oven to 200° C / 390° F (fan function). Spread the jackfruit pieces on a baking paper-lined baking tray and bake for about 20-25 minutes, until a little browned.

Step 7

Chop tomatoes into a fine dice. Add sliced spring onion and lime juice. Season with salt, pepper and sugar. Set aside.

Step 8

Finally, assemble your tacos by putting pulled jackfruit, chopped lettuce, tomato salsa, pickled onions (if using) and coriander in the middle of each taco. Drizzle with vegan sour cream.