Smoked Jackfruit Tacos

These smoked jackfruit tacos are one of the most popular recipes in my 2nd cookbook, The Global Vegan. Combining some of my favourite Mexican and Vietnamese flavours, this recipe was inspired by the eggplant tacos at Leeroy’s Vietnamese Restaurant in Canggu, Bali. I fell in love with them and they are a must-try if you’re in the region!

For more delicious recipes, check out my two bestselling vegan cookbooks here.

Smoked Jackfruit Tacos

Makes 6

Ingredients:

2 teaspoons avocado oil
400g can young jackfruit, drained and rinsed, roughly chopped
1 teaspoon smoked paprika
1 tablespoon finely diced red onion
2 teaspoons chipotle sauce
2 tablespoons tomato paste
1/4 teaspoon five spice powder
6 small soft flour tortillas
75g (1 cup) finely shredded red cabbage
1 carrot, julienned

Tamari-maple sauce
2 tablespoons tamari or soy sauce
1 tablespoon pure maple syrup
1 teaspoon sriracha chilli sauce

To serve
a handful of coriander leaves
2 tablespoons crispy fried shallots
1 teaspoon chilli powder
lime wedges

How to make:

Heat the oil in a frying pan over medium heat.
Add the jackfruit, paprika and red onion and saute for 1 minute.
Add the chipotle sauce, tomato paste, five spice powder and 3 tablespoons of water and simmer, stirring occasionally, for 8 minutes or until the jackfruit is soft and cooked through. Break up the jackfruit using the back of a fork so that it appears ‘shredded’.
Combine all of the tamari-maple sauce ingredients in a small bowl. Set aside.
Fry the tortillas in a dry frying pan over high heat for 15 seconds each side, then transfer to serving plates.
To assemble the tacos, divide the cabbage, carrot and jackfruit mixture among the tortillas. Top each with a few coriander leaves, crispy fried shallots and a good pinch of chilli powder. Drizzle over the tamari-maple sauce and serve with lime wedges on the side.