Jackfruit tacos with pineapple chutney, creamy slaw and curry fries

Cook time: 30 mins

couple, family

Ingredients

Ingredient
Couple
Family
Jackfruit
Couple
1 tin
Family
2 tins
Garlic
Couple
2 cloves
Family
4 cloves
Jackfruit marinade
Couple
1 pottle
Family
1 pottle
Potatoes
Couple
600g
Family
900g
Jamaican curry powder
Couple
1 packet
Family
1 packet
Cabbage
Couple
1/8
Family
1/4
Red onion
Couple
1/2
Family
1
Slaw dressing
Couple
1 pottle
Family
1 pottle
Tacos
Couple
1 packet
Family
1 packet
Pineapple chutney
Couple
1 pottle
Family
1 pottle

Instructions

1

Open and strain jackfruit. Slice the jackfruit into thin slices.

 

2

Bring a medium pot of salted water to boil.

Preheat the oven to 180 degrees Celsius.

3

Mince the garlic.

In a small bowl combine the garlic with the jackfruit marinade. Pour the marinade mixture over the pulled jackfruit, combine well and allow to sit.

4

Peel the potatoes and cut into fries about 1 to 1.5 cm wide. Cook in boiling water for about 5 minutes. Do not overcook. Strain and allow to cook slightly before tossing in a little oil, curry powder and a pinch of salt. Bake for 12 to 15 minutes, or until crispy, flipping once or twice.

5

As thinly as possible, slice the cabbage and place in a bowl.

Slice the red onion and place in a bowl with the cabbage.

6

Add pulled jackfruit to a hot pan and with a splash of oil, cook the jackfruit for 4 to 5 minutes. Don’t stir too often, allow the jackfruit to brown and a get a little crispy.

7

Serve warm tacos (heat in a microwave, or an oven if you want), topped with slaw. Add the jackfruit on top and finish with the pineapple salsa.

Serve with fries and any remaining slaw on the side plus your favourite sauce.



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