We've recently been trying out some vegan dishes and experimenting with including more plant based meals in our diet. It's a great way to broaden our tastes and of course eat more vegetables and pulses. My family will usually eat most things if they taste good enough to satisfy their tastes, and this meal was a hit with everyone. Most of my family didn't even realise that there was no meat at all in the dish, jackfruit is great at absorbing flavours and has a 'meaty' texture.
With the recent unseasonably warm weather, these tacos were perfect for a weekend supper sitting out in the sun. I never thought we'd be able to do that in the UK in Febriary, we had snow at the beginning of the month!
Pulled Jackfruit Tacos
2 large onions, thinly sliced into strips
4 Tblsp oil
2 tsp Tamari, or soy sauce
3 tins green jackfruit in water, about 400g each
8 Garlic cloves, roughly chopped
2 tsp Cumin seeds, ground
2 tsp Garlic powder
3 tsp Smoked paprika
½ tsp Chilli powder, to taste
salt and pepper to taste
300ml vegetable stock
To serve
8 soft tortillas, or more
1 or two red onion, finely sliced
2 peppers, deseeded and thinly sliced
1 or 2 avocados, sliced
fresh coriander, roughly chopped
Preheat your oven to 200C. Cook onion in oil on a low heat for 10 minutes until softened and sweet, be patient and don't rush this step. Drain the jackfruit then break up into smaller chunks. Add to the onions with all the remaining ingredients. Increase the heat and cook over a high heat for 5 minutes or more until the liquid has been absorbed.
Tip the jackfruit mixture on to a lined oven tray and spread out to an even layer. Bake for 45 minutes to an hour, stirring twice during cooking. You want the jackfruit to be lightly browned and no longer overly moist. Serve on soft tortillas with sliced avocado, red pepper, red onion, a sprinkle of sliced chilli and fresh coriander.
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