Jack Fruit Tacos



1 can young jackfruit (drained)

1 tsp paprika

1 tsp chilli powder

2 heaped teaspoons chipotle sauce

1 tbsp maple syrup

1 tbsp soy sauce

Juice of 1 lime

1 stock cube (vegetable or chicken) + 150ml boiling water

1 tbsp olive oil

1 small onion (finely diced)

2 cloves garlic (minced)

For the mango salsa:

1 mango

1 red onion

2 big tomatoes

To serve

Tomato salsa, Guacamole, fresh lime and coriander.


1. Take the drained jackfruit and shred it using two forks. Transfer the jackfruit into a bowl and add the garlic, lime juice, chipotle sauce, chilli powder, paprika, soy sauce, maple syrup, 150ml of stock and the diced onion. If you have time to marinate it, leave for 2 hours (it works well even if you don't have time to marinate it!)

2. In a large non-stick pan, add the olive oil. On a medium heat, fry the jackfruit mix. Do not allow it to dry out, simmer on a medium heat until sticky.

3. For the mango salsa: Chop the mango, onion and tomatoes into small chunks. Mix together in a bowl and leave in the fridge until you're ready to eat.

4. Serve the jackfruit with hot soft tortillas or flatbreads, top with mango salsa, tomato salsa, guacamole and coriander. Enjoy!

Joanna Hollington