Ingredients
- 400g can jackfruit
- 1 tbs olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- ¼ cup no added salt tomato paste
- 2 tbs white vinegar
- 1 tbs Marmite™
- 1 tbs mustard
- 1 tbs brown sugar
- 4 large or 8 small wholemeal tortillas, warmed
- ¼ red cabbage, shredded
- coriander leaves (to serve)
- wedges of lime (to serve)
- ½ pineapple, skin and core removed, diced
- ½ red onion, diced
- ½ cup coriander leaves, roughly chopped
Method
Step 1
To prepare the salsa, mix all of the ingredients for the salsa together in a medium bowl and set aside.Step 2
Drain the jackfruit and use your hands to break it apart until shredded.Step 3
Heat olive oil in a frypan over medium heat. Sauté the garlic and onion until fragrant.Step 4
Add the tomato paste, white vinegar, Marmite, mustard and brown sugar, and mix well to combine.Step 5
Mix through the shredded jackfruit and cook until warm through. If you would like the jackfruit to be saucier, add a couple of teaspoons of water until you reach your desired consistency.Step 6
Assemble your tacos starting with the warm tortillas. Top with shredded red cabbage, barbecue jackfruit and pineapple salsa. Sprinkle with coriander leaves and serve with wedges of lime.