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 jackfruits, 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 cheeses

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

Ingredients

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

For the slaw

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

To serve

Small flour tortillas	12
Avocados	2
Soft white cheeses	150 g

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.