Ingredients
The following ingredients have 4 Servings
- 3 tbsp vegetable oil
- 2 onions, thinly sliced
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 2 cloves garlic, crushed
- 1 tsp cumin seeds
- 2 tsp smoked paprika
- 1 tsp mild chilli powder
- 400g tin jackfruit, drained and chopped into bite-size pieces or shredded
- 100g cherry tomatoes, quartered
- 2 spring onions, sliced on the diagonal
- a small bunch coriander, roughly chopped, plus extra to serve
- 1 lime, juiced
- 6 corn tortillas, warmed
- 1 avocado, sliced
- a small bunch coriander, leaves picked
- lime wedges
- chilli sauce
Instruction
- Heat 2 tbsp of the vegetable oil in a frying pan over a medium-high heat and fry the onions with a pinch of salt for 10 minutes until turning translucent. Add the peppers and cook over a medium heat for a further 10 minutes until everything is golden and slightly charred, before turning it down and leaving it to cook on a low heat, stirring occasionally.
- In a separate frying pan, add the remaining vegetable oil and fry the garlic for a couple of minutes. Add the cumin seeds and fry for a further minute. Mix in the paprika and chilli powder, and add the jackfruit, mixing until fully incorporated, adding a good pinch of salt and pepper, and fry on a low heat with a splash of water for 10 minutes, breaking up the jackfruit with the side of a spoon.
- In the meantime, put all of the salsa ingredients in a bowl with a splash of olive oil and a pinch of salt, and mix together.
- Stir the peppers and onions into the jackfruit pan, mix really well and season. Serve with warm tortillas topped with the tomato salsa, sliced avocado, coriander, a squeeze of lime and chilli sauce, if you like.
