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 Tex-Mex taco recipe that requires zero-fuss assemblage and appears on the plate in a flash.
Always refer to the product label for the most accurate ingredient and allergen information.
Tex-Mex spice blend
chilli & lime jackfruit(May be presentPeanuts)
mini flour tortillas(ContainsGluten)
Finely chop the garlic (or use a garlic press). Drain the sweetcorn (see ingredients list). Grate the carrot (unpeeled). Roughly chop the coriander.
Heat a medium frying pan over a high heat. Add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to a medium bowl with a drizzle of olive oil and a pinch of salt and pepper. Set aside.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
In a medium bowl, combine the slaw mix, garlic aioli and a generous drizzle of olive oil. Season with a pinch of salt and pepper. Set aside.
Return the frying pan to a medium-high heat with the butter and a drizzle of olive oil. Add the carrot and cook until softened, 3-4 minutes. Add the garlic, tomato paste and Tex-Mex spice blend and cook until fragrant, 1-2 minutes. Add the chilli & lime jackfruit and the water and cook, stirring, until warmed through and fragrant, 2-3 minutes.
Just before serving, heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.
Bring everything to the table to serve. Build your tacos by topping the tortillas with the Tex-Mex pulled jackfruit. Top with the sweetcorn salsa and creamy aioli slaw. Garnish with the coriander.