Ingredients
- 1 tbs oil
- 2 tsp coriander seeds
- 2 tps cumin seeds
- 1 small onion, sliced
- 2 cloves garlic, crushed
- 1 tsp paprika
- 2 x 250g punnet cherry tomatoes, halved
- 2 x 400g cans young jackfruit drained and thinly sliced
- 1 tbs chopped fresh coriander
- 8 small tortillas
Method
- Heat frypan and dry fry seeds for a few minutes until flavour is released. Remove from pan.
- Add oil to pan and saute onion and garlic until onion is soft.
- Stir through paprika and cherry tomatoes. Saute for 1 min.
- Fold through jackfruit and simmer mixture for 5 mins stirring continuously to shred the jackfruit.
- Divide mixture between warmed tortillas and topped with avocado, charred corn and lime.