RECIPE BY FOODPASSIONICAL
Crunchy and flavourful with all the right amount of textures, these vegan tacos will leave you wanting for more. Complete this dish with a squeeze of lime and a spicy sauce on the side. Delish!
INGREDIENTS
- JACKFRUIT
-
5 Taco Shells
-
200 g Young Jackfruit cleansed, rinsed and chopped
-
2 tbsp Coconut Oil
-
1 Yellow Onion sliced
-
3 cloves Garlic minced
-
1/2 tsp Ginger Powder
-
1/2 tbsp Chili Flakes
-
1/2 tbsp Smoked Paprika
-
1 tbsp Curry Powder
-
1 tsp Cumin
-
1 tbsp Brown Sugar
-
1/4 tsp Salt
-
1 Lime juiced
-
1/2 cup Water
-
1 pack Cherry Tomatoes
-
Lime Wedges as needed
-
VEGGIE FILLING
-
1/2 cup Carrot shredded
-
1/2 cup Purple Cabbage chopped
-
1/2 cup Corn Kernels
METHOD
-
Add in the garlic and onion, sauté till soft and brown.
-
Add In the chopped jackfruit, ginger powder, chilli flakes, smoked paprika, cumin powder, curry powder, salt, brown sugar and water.
-
Cook in a very low flame till the jackfruit turn soft and tender. Once the jackfruit cooked, use fork to shred the jackfruit.
-
If the jackfruit still watery, just cook a little longer until it thickens. Remove from heat and set aside.
-
Warm the tacos according to the package directions.
-
Place the lettuce then adding in a scoop of jackfruit and topped with corns, carrots, purple cabbages, mints and a squeeze of lime juice. Finally serve while it’s still hot.
Moon Lai has been adopting a plant-based diet and shares the recipe with her follower over on her Instagram Account and YouTube Channel. Follow her plant-based journey through the links below:
Instagram: @foodpassionical
YouTube: FoodPassionical
