Pulled Chilli & Lime Jackfruit Nachos

Pulled Chilli & Lime Jackfruit Nachos

with Sour Cream & Cheddar Cheese

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Jackfruit marinated with mild chilli and lime – our new favourite (and totally irresistible) veggie alternative to pulled pork. Pair it with our tried-and-true nachos recipe that requires zero fuss assemblage and it’ll be on the plate in a flash.


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Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

6 unit

mini flour tortillas


1 unit

red onion

2 clove


1 tin


1 unit


1 unit


1 bag


1 tin

tomato paste

½ sachet

Tex-Mex spice blend

1 packet

chilli & lime jackfruit

(May be presentPeanuts)

1 packet

shredded Cheddar cheese


1 packet

sour cream


Not included in your delivery

olive oil

¼ cup

rice wine vinegar (or white wine vinegar)

¼ cup

water (for the pickle)

½ cup

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3490 kJ
Fat35.6 g
of which saturates13.9 g
Carbohydrate89.2 g
of which sugars34.9 g
Dietary Fibre0 g
Protein26.3 g
Cholesterol0 mg
Sodium1710 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C/180°C fan-forced. Cut the mini flour tortillas into wedges. Cut the red onion in half. Thinly slice 1/2 the onion and finely chop the remaining onion. Finely chop the garlic (or use a garlic press). Drain the sweetcorn. Grate the carrot (unpeeled). In a small bowl, combine the rice wine vinegar, water (for the pickle) and a good pinch of sugar and salt. Scrunch the sliced onion in your hands, then add to the pickling liquid. Stir to coat and set aside until serving.


Heat a medium frying pan over a high heat. Add the sweetcorn and cook until lightly charred, 4-5 minutes. While the corn is charring, finely chop the tomato and coriander (reserve some leaves for garnish!). In a medium bowl, combine the charred corn, tomato, coriander and some onion pickling liquid (2 tsp for 2 people / 4 tsp for 4 people). Season with salt and pepper.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.


Place the tortilla wedges in a single layer on an oven tray lined with baking paper. Drizzle (or spray) with olive oil, season with a pinch of salt and pepper and toss to coat. Bake until golden, 8-10 minutes.

TIP: If the tortilla wedges don't fit in one layer, spread them over two oven trays.


While the tortilla chips are cooking, return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the carrot and chopped onion and cook, stirring, until softened, 3-4 minutes. Add the tomato paste, Tex-Mex spice blend (see ingredients list), chilli & lime jackfruit, garlic and water (for the sauce)and cook, stirring, until heated through and fragrant, 2-3 minutes.


Add a splash more water if the mixture seems dry and season to taste with salt and pepper. Sprinkle the shredded Cheddar cheese over the jackfruit mixture, then cover with a lid or foil and reduce the heat to low. Cook until the cheese is melted, 1-2 minutes.


Drain the pickled onion. Divide the tortilla chips between plates and top with the cheesy jackfruit mixture, sour cream, charred corn salsa, pickled onion and reserved coriander.