Across the world, the humble jackfruit is being hailed as the new meat substitute.
We bring you interesting ways to turn it into a party-worthy appetiser.
Pulled Jackfruit Tacos
1 tsp orange zest
½ tsp salt
1 tsp dried oregano
2 tsp cumin powder
¾ cup barbecue sauce
1 jalapeno, seeded and finely chopped
2 cloves garlic, minced
1 ½ cups white onions, finely chopped
2 tbsp extra virgin olive oil
800 g raw jackfruit, shredded
¼ cup sour cream
⅓ cup corn kernels
10 corn tacos
⅓ cup red cabbage, shredded
4 radishes, thinly sliced
1 ripe avocado, thinly sliced
⅓ cup coriander leaves, roughly chopped
- Heat olive oil in a large saucepan over a medium flame. Add the onions and cook for five minutes. Add the garlic and jalapeno, and cook for another minute.
- Toss in the shredded jackfruit and stir well. Stir in the barbecue sauce, salt, oregano, red chilli powder, coriander powder, and cumin.
- Stir and cook for 4 minutes until the jackfruit is browned and crisping at the edge. Add the orange zest.
- Warm the tacos. Heap a large spoonful of cooked jackfruit at the centre of each. Top with a squeeze of lemon, sour cream, corn, red cabbage, coriander, radish and avocado.