HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTex Mex Pulled Jackfruit Tacos
Tex-Mex Pulled Jackfruit Tacos

Tex-Mex Pulled Jackfruit Tacos

with Sweetcorn Salsa & Creamy Aioli Slaw

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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 Tex-Mex taco recipe that requires zero-fuss assemblage and appears on the plate in a flash.


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


½ tin


2 unit


1 bunch


1 bag

slaw mix

1 packet

garlic aioli


1 tin

tomato paste

1 sachet

Tex-Mex spice blend

1 packet

chilli & lime jackfruit

(May be presentPeanuts)

8 unit

mini flour tortillas


Not included in your delivery

olive oil

20 g



½ cup


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3770 kJ
Fat40.6 g
of which saturates8.9 g
Carbohydrate101 g
of which sugars31.7 g
Dietary Fibre0 g
Protein19.5 g
Cholesterol0 mg
Sodium1690 mg
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.