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
Instructions
- 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.