Pulled Jackfruit Tacos
- 225 ml cider vinegar
- 3 tbsp coconut sugar
- 2 tbsp Schwartz Crushed Chillies
- 2 tbsp Schwartz Rosemary
- 1 tbsp Schwartz Ground White Pepper
- Pulled Jackfruit Tacos:
- 2 cans jackfruit, drained
- 25 grams coconut sugar
- 1 lime, juiced
- 2 tbsp extra virgin olive oil
- 2 tsp Schwartz Paprika
- 2 tsp Schwartz Garlic Granules
- 1 tsp Schwartz Ground White Pepper
- 1/2 tsp Schwartz Ground Cinnamon
- 8 corn tortillas
- 1 onion, diced
- 125 ml sour cream
- 1 tbsp coriander
Prep Time: 20 minutes, plus 4 hours marinating
Cook Time: 20 minutes
Authentic vegetarian tacos become reality with canned jackfruit. This large tropical fruit is deceptively meat like in texture, with a sweet, impressionable flavour. It takes on a warm, smoky taco taste in this recipe. Grill it, shred it and pile it into tortillas to be topped with onion, coriander, sour cream and the upfront heat of a Cider Pepper Syrup.
For the Cider Pepper Syrup, mix all the ingredients in a small saucepan and bring to the boil. Reduce the heat to low and simmer for 15 minutes, stirring occasionally. Remove from the heat and let it stand for at least 4 hours, or overnight. Strain through a fine sieve then cover and refrigerate until ready to serve.
For the Jackfruit Tacos, mix the jackfruit, coconut sugar, lime juice, oil, Paprika, Garlic Granules, White Pepper and Cinnamon in large bowl. Let it marinate for 20 minutes.
Grill the marinated jackfruit and tortillas quickly over a high heat until grill marks appear. Shred or cut jackfruit into thin strips.
To serve, place the jackfruit on the tortillas. Top with the diced onion, sour cream and coriander and then drizzle with the Cider Pepper Syrup.
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