Preptime: 20 minutes
Cook time: 40
We are on the plant-based BBQ bandwagon for the upcoming festive summer season, adding these smokey BBQ jackfruit tacos with charred corn and salsa to the repertoire!
Why jackfruit? Jackfruit is a nutritionally dense alternative to meat sources for vegans and vegetarians. It contains carbohydrates, fibre, some protein and vitamins and minerals such as Vitamin C, B6 B1, folate, magnesium calcium, and potassium. It is a great meat free alternative to add to your regime and it has a nice firm texture. Plant based diets have gained plenty of attention for their health benefits over the years. Plant based meals improve digestive health as they are significantly higher in dietary fibre, and plant chemicals such as phenolic compounds that have potent antioxidant activity. Eating more plants is always a good idea!
For the BBQ meat
- 2 x (300g) packets Upton’s natural original jackfruit
- 1 x yellow onion
- 2 x cloves of garlic
- ½ x tbsp. ground coriander
- 1 x tbsp. cumin
- 1 x tbsp. smoked paprika
- ½ x tsp chilli (optional)
- ½ x cup Woodstock barbeque sauce
- lug of olive oil
Charred corn and pineapple salsa
- 2-3 x cob of fresh corn
- 200g punnet cherry tomatoes
- ½ red onion
- ½ a small pineapple
- ½ x bunch coriander
- juice of 1 x lime
- salt & pepper
- Coconut wraps
- ½ x small Shredded red cabbage
- 2 x avocados
- Juice of 1 x lime
- 1 x Fifya capsicum dip (can omit this for vegan option).
- Dice the onion and garlic and heat olive oil in a pan over medium heat. Add onion and garlic and sauté until nearly transparent (2-3 minutes).
- Remove jackfruit from the packet and add to the pan with the spices
- Cook, stirring regularly and breaking apart the meat, for 8 – 10 minutes.
- Add the BBQ sauce and stir continuously until dispersed evenly throughout the meat.
- Remove from the heat and set aside
- In the meantime, to make the salsa, remove the husk from the corn. Heat another pan on medium – high heat and add the corn cobs to the pan. Continuously turn the corn so it cooks evenly, on all sides for the cob for about 20-25 minutes. After 5-10 minutes, add small amounts of butter to the corn and brush over the cob evenly with a pastry brush, and continue turning.
- Once cooked, with charred edges, remove from heat and allow to cool momentarily.
- In a separate bowl, cop the cherry tomatoes into quarters, dice the onion, coriander, and pineapple and add to a mixing bowl. Slice length ways down the corn cob to remove kernels and add to salsa. Mix together salsa ingredients, add the fresh lime juice, salt and pepper and set aside.
- Finely shred the cabbage and place into a serving bowl.
- In another separate bowl, deseed the avocado and mash with a fork. Add the juice of 1 x lime, salt and pepper, ready to serve.
- Assemble tacos on coconut (or your choice of) wraps with jackfruit, salsa, cabbage, avocado and dip and enjoy.
Recipe by Bridget Hunt