Jackfruit Tacos

Vegan tacos made with jackfruit instead of pork with a crispy & sweet pineapple salsa

INGREDIENTS TO GET READY

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

1 tbsp Geo Watkins Mushroom Ketchup

400g tin jackfruit, drained and chopped into bite-size pieces)

Pineapple Salsa

432g Tinned pineapple , drained ½ red onion , finely choppedhandful of coriander , chopped1 lime , juiced1 red chilli , chopped (optional)

To Serve

8 corn tortillas, warmed, 1 avocado, sliceda small bunch coriander, leaves pickedlime wedgeschilli sauce (optional)

PUT IT TOGETHER

1. Heat 2 tbsp of the oil in a frying pan over a medium-high heat and fry the onions with a pinch of salt for 10 minutes. Add the peppers and cook over a medium heat for a further 10 minutes until everything is golden and slightly charred, stirring occasionally.

2. Meanwhile mix the ingredients for the salsa in a bowl and warm the tacos.

3. In a separate frying pan, add the remaining oil and fry the garlic. Add the cumin seeds and fry for a further minute. Mix in the paprika and chilli powder, add the jackfruit and Geo Watkins Mushroom Ketchup. Fry on a low heat with a splash of water for 10 minutes, breaking up the jackfruit with the side of a spoon.

4. Stir the peppers and onions into the jackfruit pan, mix really well and season. Serve with the sliced radish, avocado and chilli sauce.