jackfruit & mushroom tacos display image  3e87fa5d
jackfruit & mushroom tacos display image 3e87fa5d


Taco ‘bout delicious ??

(serves 2 if you’re hungry, 4 well-filled tacos)
Pickled onion
? 1/2 red onion
? 100ml apple cider or rice vinegar
? 100ml water
? 1/2 tsp salt
? 1 tsp maple syrup
? 1 tsp cumin

Black beans
? 1 tin black beans in water
? 1 tsp cumin
? 1 tbsp sriracha
? Salt and pepper to taste

? 1/2 red onion
? 1 tbsp rapeseed oil
? 1 tin jackfruit
? 2 large portobello mushrooms
? 1 large clove garlic
? 1/2 tsp ground cumin
? 1 tsp smoked paprika
? 200ml stock (1 veg stock cube)
? Juice of 1/2 lime
? 2 tsp maple syrup
? 4 soft taco shells

Toppings (optional)
? Guac
? Fresh coriander
? Jalapeños
? Sriracha drizzle
? Juice of 1/2 lime

1️⃣ Onions ?
Finely slice onion and add to a small bowl. Pour over remaining ingredients, stir well to combine and set aside.

2️⃣ Beans ?
Add tinned beans (including water) to a small pan and bring to the boil. Stir in remaining ingredients and simmer on a low heat until mixture has thickened and beans are soft.

3️⃣ Filling ?
Dice onion and fry in rapeseed oil for 3-4 minutes or until soft and translucent. Slice jackfruit finely (including core and seeds) and add to onion mixture, using the back of a spoon to break up further as it begins to soften.

Slice mushrooms lengthways and add to pan. Continue to fry for 2-3 minutes. Add garlic and spices and fry for a further minute.

Stir in stock, lime juice and maple syrup. Lower heat, cover and allow to simmer until water has evaporated.

4️⃣ Assemble ??‍?
Warm taco shells for 1 minute in microwave or as per instructions. Line jackfruit mixture lengthways down one side of the taco and beans down the other. Drain onion and sprinkle over.

5️⃣ Toppings ?
Top with guac (see our breakfast burrito recipe), chopped coriander and jalapeños, a drizzle of Sriracha and a squeeze of lime ???

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