Spiced jackfruit tacos with pickled onions and jalapenos

Strain and rinse the jackfruit, then slice it into small pieces.

Roughly chop the garlic.

Thinly slice the cabbage.

Roughly chop the coriander, stalk and all.

Get a large pan on medium-high heat with a good drop of oil.

Once the pan is hot, pop the chopped garlic in the pan and fry for approx 1 minute , then add the jackfruit and fry for 6-8 minutes with a little salt. Be careful not to move it too much as we want it to colour as much as it can.

Once the jackfruit has some colour, add the ketchup and mix together, breaking up the jackfruit with the tongs.

Cook for a further 3-5 minutes, stirring constantly and breaking the jackfruit up as you go. You can add water back a drop at a time to stop it drying out if needed.

Remove from heat.

Add the cabbage and half of the coriander to a bowl, squeeze over half the lime and add some salt and pepper. Mix together.

Heat the tacos as per instructions on the packet.

Once the tacos are heated, it’s time to assemble.

Place some cabbage mix in the taco then top with jackfruit.

Dollop with chilli yoghurt, add pickled onions and jalapenos, then sprinkle with remaining coriander.

Finally, squeeze the remaining lime over them and tuck in!