Tex-Mex Pulled Jackfruit Tacos

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.