Barbecue Marmite Jackfruit Tacos with Pineapple Salsa
Prep
20 min
Cook
35 min
Serves
4
Skill
Vegetarian
Prep
20 min
Cook
35 min
Serves
4
Skill
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)
Pineapple Salsa
- ½ pineapple, skin and core removed, diced
- ½ red onion, diced
- ½ cup coriander leaves, roughly chopped
Nutrition per serving
1670 kJ
energy kj
11 g
protein
2 g
saturated fat
8.9 g
dietary fibre
59 g
carbohydrate
28 g
sugars
868 mg
sodium
Method
- To prepare the salsa, mix all of the ingredients for the salsa together in a medium bowl and set aside.
- Drain the jackfruit and use your hands to break it apart until shredded.
- Heat olive oil in a frypan over medium heat. Sauté the garlic and onion until fragrant.
- Add the tomato paste, white vinegar, Marmite, mustard and brown sugar, and mix well to combine.
- 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.
- 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.
Tips
Mix things up and use fresh mango instead of pineapple for a delightful twist to the salsa.
- 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)
Pineapple Salsa
- ½ pineapple, skin and core removed, diced
- ½ red onion, diced
- ½ cup coriander leaves, roughly chopped
Nutrition per serving
1670 kJ
energy kj
11 g
protein
2 g
saturated fat
8.9 g
dietary fibre
59 g
carbohydrate
28 g
sugars
868 mg
sodium
- To prepare the salsa, mix all of the ingredients for the salsa together in a medium bowl and set aside.
- Drain the jackfruit and use your hands to break it apart until shredded.
- Heat olive oil in a frypan over medium heat. Sauté the garlic and onion until fragrant.
- Add the tomato paste, white vinegar, Marmite, mustard and brown sugar, and mix well to combine.
- 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.
- 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.
Tips
Mix things up and use fresh mango instead of pineapple for a delightful twist to the salsa.