A jackfruit is huge. It’s spiky and intimidating, but it’s a good source of carbs and I just love the texture. You can get it fresh or in cans already chopped up. The first time I ate pulled jackfruit I had to double check that I had received the right order – I couldn’t believe that it wasn’t meat. I also thought it must be super complicated to achieve those textures and flavours; turns out it’s really easy. Have it in a taco with all the other veggies you would normally have and off you go.
600g Young, green jackfruit
1 Small yellow onion, diced
1 Clove garlic, crushed
½ Lime, plus wedges for serving
2tbsps Taco seasoning of your choice
Rinse your jackfruit and roughly chop up the pieces, breaking up the tougher core as much as possible. Sauté the garlic and onions in the oil until the onions have softened, usually about five minutes. Add the jackfruit, taco seasoning and water. Mix and simmer over low heat for about five minutes. Add more seasoning or water as needed to reach desired flavour and consistency.
To really get that pulled-meat texture, use your spatula or spoon to mash up the jackfruit even more. Squeeze over the lime and serve immediately with your favourite tortillas and toppings. I made a bean and “cheese” mixture by warming black beans with grated non-dairy cheese.