← Nouns Cooking · Plant-Based

Ingredients

• 2 cans young green jackfruit in water or brine (400 g cans), drained and rinsed
• 2 tbsp Vegetable oil
• 1 Red onion, thinly sliced
• 2 cloves Garlic, crushed
• 2 tsp Smoked paprika
• 1 tsp ground cumin
• ½ tsp Cinnamon
• 1 tbsp Chipotle in adobo, chopped, plus 1 tbsp adobo sauce
• 4 tbsp Ketchup
• 2 tbsp Cider vinegar
• 1 tbsp Maple syrup
• 150 ml Water
• 200 g red or white cabbage, finely shredded
• 1 Lime, juiced, plus wedges to serve
• 1 handful Coriander (cilantro), chopped
• 12 small corn tortillas
• 1 Avocado, sliced

Method

1. Cut away the hard core from each jackfruit wedge and squeeze the pieces gently to remove excess water.
2. Heat 1 tbsp of the oil in a wide pan over medium heat and soften the onion for 5 min. Add the garlic, paprika, cumin and cinnamon and stir for 1 minute.
3. Add the jackfruit, chipotle and adobo, ketchup, vinegar, maple syrup and water. Cover and simmer for 20 min, stirring now and then, until the jackfruit is very soft.
4. Mash and pull the jackfruit apart with two forks so it looks like pulled meat. Uncover, add the remaining oil and fry over medium-high heat for 5 min, stirring, until the sauce clings and some edges crisp.
5. Meanwhile, toss the cabbage with the lime juice, coriander and a pinch of salt.
6. Warm the tortillas in a dry pan for about 30 seconds per side. Fill with jackfruit, slaw and avocado, and serve with lime wedges.

Tips

• Buy young green jackfruit in water or brine, never ripe jackfruit in syrup, which is sweet and falls apart.
• Most ketchup and chipotles in adobo are gluten-free, but check the labels if you need to be strict.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Love and Lemons Minimalist Baker