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Mexican-Style Pulled Jackfruit Tacos

Guest recipe by Elisa of Happy Skin Kitchen

Serves

2-3 people

Ready in

30 mins 

Cooking

15-20 mins

Difficulty

Easy

Suitability

Vegan

Tropical Sun Mexican Pulled Jackfruit Tacos

These delicious Mexican Pulled Jackfruit Tacos are a guest recipe by the wonderful Elisa of Happy Skin Kitchen, who says: 

"These tacos are probably my favourite thing to make when I have guests over for dinner. The pulled jackfruit is incredibly delicious and packed with flavour. It will surprise anyone skeptical of eating fruit for dinner :) I have used Tropical Sun Young Green Jackfruit in Brine which is so versatile and easy to use in any savoury dishes. The jackfruit itself doesn’t have much flavour as it is unripened, but it will soak up any sauces or marinades you cook it with. I absolutely love the way the smoky, spicy flavours of the jackfruit combine with the fresh guacamole and tangy coconut yogurt. Definitely a dish which I will make over and over again!"

Ingredients

For the pulled jackfruit:

 For the guacamole: 

  • 2 ripe avocados
  • The juice of 1 lime 
  • A pinch of salt 

For the tacos and additional filling:

  • Corn tortillas 
  • A handful of rocket leaves 
  • 8-10 cherry tomatoes, halved 
  • A bunch of fresh coriander, roughly chopped
  • 2-3 tbsp of unsweetened, natural, vegan coconut yogurt
  • A sprinkle of Tropical Sun Crushed Red Chilli

Method 

  • Drain the tinned jackfruit. Use your hands to tear the strands of jackfruit from the harder core. The fruit will come apart very easily. Put the pulled jackfruit into a bowl and put the cores into another bowl. Once everything has been pulled apart, use a knife to finely chop the harder cores and combine with the pulled jackfruit. Set aside.
  • In a large frying pan on a medium to high heat, heat the oil and sauté the onion until slightly golden, stirring often and if necessary, adding small amounts of water to avoid burning  
  • Add in the garlic, paprika, cumin and coriander and continue to stir 
  • Add in the jackfruit, tomato puree, apple cider vinegar, chilli and maple syrup, turn the heat down to a low simmer and cover with a lid, allowing to cook for 15-20 mins, or until the mixture has cooked through, continuing to add small amounts of water if the mixture appears to dry out 
  • While the jackfruit mixture is cooking, peel the avocado and mash into a chunky guacamole, flavouring with the lime juice and salt
  • Once the jackfruit mixture is ready, warm up the tortillas individually in a hot stainless steel pan on a medium heat for 30 secs per side 
  • Fill each tortilla with jackfruit mixture, guacamole and your choice of other fillings 
  • Enjoy! 

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