Celebrate Cinco de mayo with this vegan friendly taco.
Ingredients
21 OZ / 600 G canned jackfruit (drained weight)
1.5 TBSP / 20 ML vegetable broth
0.5 OZ / 15 G smoked sweet paprika
1 TSP / 5 G cayenne pepper
0.5 OZ / 15 G brown sugar
0.5 OZ / 15 G garlic powder
1 TSP / 5 G salt
1 TSP / 5 G pepper
7 OZ / 200 G bbq sauce
2 EA little gem lettuce
1 ea red bell pepper
3.5 OZ / 100 G piccalo tomatoes
2 OZ / 50 G vegan cheese
8 EA crispy taco shells
Directions
Drain your jackfruit then weigh into the mixing bowl. Add the paprika, cayenne, sugar, garlic powder, salt and pepper to the jackfruit. Sauté your mix for 2 minutes.
Add your vegetable stock to the mixing bowl and with the measuring cup removed, cook for 20 minutes / 210°F|100°C / speed 1 / stir.
Add the BBQ sauce to the mixing bowl and cook again for 30 seconds / speed 3.
Shred the lettuce, deeded and dice the bell pepper and slice the tomatoes in half. Set them neatly on a plate.
Warm your taco shells then build your tacos as desired. Sprinkle some shredded vegan cheese on top to serve.
Enjoy your dish! You can try our Guacamole or Pico de Gallo with this dish that you can make in advance.
Recipe Note
TIP:
For a crispier finish on our jack fruit after step 3, why not try and roast it in the oven. Spread the jack fruit on a baking sheet and place it in a hot oven for 20 minutes / 424°F|200C.
