Fiery Jackfruit Tacos

Name: Fiery Jackfruit Tacos
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1 Bunch spring onion; 2 garlic cloves, finely chopped; 400 g Can Jackfruit, drained; 250 g cherry tomatoes, halved; 2 tsp chipotle paste; 25 g Bunch ground coriander, chopped; Red cabbages, finely sliced; 1 Large carrot, finely shredded or roughly grated; 2 tsp toasted sesame seeds; 1 tbsp sesame oil; 1 lime, juiced; 12 small flour tortillas; 2 avocados; 150 g Soft White Cheese

Vegetarian tacos? Now you’re talking! Switch up your BBQ spread with our Fiery Jackfruit Tacos recipe.

Ingredients

2 tbsp Olive oil
1 Bunch spring onion
2 Garlic cloves, finely chopped
400 g Can Jackfruit, drained
250 g Cherry tomatoes, halved
2 tsp Chipotle paste
25 g Bunch ground coriander, chopped

For the slaw

Red cabbages, finely sliced
1 Large carrot, finely shredded or roughly grated
2 tsp Toasted sesame seeds
1 tbsp Sesame oil
1 Lime, juiced

To serve

12 Small flour tortillas
2 Avocados
150 g Soft White Cheese

Instructions

Step 1

Heat the olive oil in a large frying pan and cook the spring onions for a few minutes until softened. Stir in the garlic and cook for 30 seconds.

Step 2

Add the jackfruit, tomatoes and chipotle paste and a little water and simmer gently for 15 minutes until you have a thick reduced sauce. Season well to taste and stir in the chopped coriander.

Step 3

Whilst the sauce is simmering make the slaw. Place all the shredded vegetables into a large bowl and mix with the sesame seeds, oil and lime. Season with a little salt and ground black pepper.

Step 4

To make up the tortillas, spoon the jackfruit mixture onto a flour tortilla and then top with a little slaw followed by chopped avocado and a spoonful of Arla LactoFREE Soft Cheese.

Enjoy!