Prep time: 5 mins
Total time: 20 mins
Jackfruit and pineapple tacos
These colourful fruity tacos combine savoury and sweet flavours with a delicious juicy texture.
vegan, vegetarian, oil free, refined sugar free, kid friendly, nut free, gluten free option, soy free, party food, entertaining, burger / wrap
2 medium red onions, sliced
2 x 400g tins jackfruit in brine
1 x 125g can black beans
2 limes, juiced
1 tbsp paprika
1 tbsp ground cumin
1 pineapple, cut into 1cm thick rings
2 cups cabbage, finely shredded
2 carrots, grated
Handful of fresh coriander
1 small avocado
12 small corn tortillas (ensure they are at least 95% corn)
Place sliced onion in a medium fry pan over a high heat. Add 1 tbsp of water and stir until the onion starts turning brown.
Add to the fry pan: well drained and rinsed jackfruit and black beans, juice of 1 lime, paprika and cumin. Cook until warm through.
On a hot griddle pan, fry pineapple slices for 4 mins each side, remove from the pan and cut into chunks.
Mix cabbage, carrots, coriander leaves in a bowl.
In another bowl mash avocado, remaining lime juice, sprinkle of nutritional yeast and a large grind of cracked pepper.
Place tortilla on hot frying pan for 1 min each side.
Top warm tortilla with cabbage, jackfruit mixture, grilled pineapple chunks and a dollop of mashed avocado.
For a gluten-free option, find tacos that are wheat-free and close to 100% corn.
If cooking your black beans from dry, allow approx ¾ cup dry to yield the equivalent of a can.
Dr Chau Tran
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