Name: Jackfruit tacos
Total time: 35 min
Yield: Serves 4
Ingredients: 3 tbsp vegetable oil; 2 onions, thinly sliced; 1 red pepper, sliced; 1 yellow pepper, sliced; 2 cloves garlic, crushed; 1 tsp cumin seeds; 2 tsp smoked paprika; 1 tsp mild chilli powder; 400g tin jackfruit, drained and chopped into bite-size pieces or shredded; 100g cherry tomatoes, quartered; 2 spring onions, sliced on the diagonal; a small bunch coriander, roughly chopped, plus extra to serve; 1 lime, juiced; 6 corn tortillas, warmed; 1 avocado, sliced; a small bunch coriander, leaves picked; lime wedges; chilli sauce

3 tbsp vegetable oil
2 onions
thinly sliced
1 red pepper
sliced
1 yellow pepper
sliced
2 cloves garlic
crushed
1 tsp cumin seeds
2 tsp smoked paprika
1 tsp mild chilli powder
400g tin jackfruit
drained and chopped into bite-size pieces or shredded

TOMATO SALSA

100g cherry tomatoes
quartered
2 spring onions
sliced on the diagonal
a small bunch coriander
roughly chopped, plus extra to serve
1 lime
juiced

TO SERVE

6 corn tortillas
warmed
1 avocado
sliced
a small bunch coriander
leaves picked
lime wedges
chilli sauce

Method

step 1
Heat 2 tbsp of the vegetable oil in a frying pan over a medium-high heat and fry the onions with a pinch of salt for 10 minutes until turning translucent. Add the peppers and cook over a medium heat for a further 10 minutes until everything is golden and slightly charred, before turning it down and leaving it to cook on a low heat, stirring occasionally.
step 2
In a separate frying pan, add the remaining vegetable oil and fry the garlic for a couple of minutes. Add the cumin seeds and fry for a further minute. Mix in the paprika and chilli powder, and add the jackfruit, mixing until fully incorporated, adding a good pinch of salt and pepper, and fry on a low heat with a splash of water for 10 minutes, breaking up the jackfruit with the side of a spoon.
step 3
In the meantime, put all of the salsa ingredients in a bowl with a splash of olive oil and a pinch of salt, and mix together.
step 4
Stir the peppers and onions into the jackfruit pan, mix really well and season. Serve with warm tortillas topped with the tomato salsa, sliced avocado, coriander, a squeeze of lime and chilli sauce, if you like.