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Jackfruit Tacos with Fried Corn and Cashew Sauce

Serves 4
Takes 1 hr 45 mins

It’s a well known claim, but we disagree that jackfruit is a great vegan alternative to pulled pork; while it may look a bit like pulled pork, it’s doesn’t taste or feel anything like it.

However, that’s not to take anything away from this excellent dish; zesty and lively and sophisticated, it’s an incredibly tasty vegan classic

The jackfruit mix freezes well, so we make double the amount, and pop half of it in the freezer. You can replace the cashew sauce with soured cream or creme fraiche.

Chilies:-
1 dried chipotle chilli
2 Oaxaca Passila chillies

Dressing (see above about veggie options)
100g cashews
1 dstspn chopped chives
2 tbspns extra virgin olive oil
½ tspn smoked salt

Jackfruit:-
565g tin of jackfruit (we use Chef’s Choice), drained (should be about 300g drained weight). Be careful to check the label when you're buying it, jackfruit is often flavoured with chilli and/or garlic when tinned, you want the variety that isn't flavoured
1.5  red onions, finely chopped
2 tbspns chives, finely chopped
1 400g tin chopped tomatoes
1 tbspn agave syrup
¾ tspn smoked salt
1 large pinch cinnamon powder
½ tspn dried epizote
½ tspb dried Mexican oregano
1 dstpn chopped coriander stalks

Fried corn:-
120g sweetcorn
½ tspn salt
1 tbspn lime juice
1 tbspn extra virgin olive oil

To serve:-
1 avocado, cut into 2cm cubes
Fresh coriander leaves, finely chopped
1 limes cut into wedges
6 small tortillas

  • For the jackfruit:-
  • Deseed the chillies, pan fry for 10 to 15 seconds on either side, then put into a bowl and cover with hot water. Leave to soak for 15 minutes. Then drain, and finely chop
  • Heat a tablespoon of olive oil in a large saucepan. Add the chopped onion, coriander stalks, epizote, oregano and the chives and cook gently for 10 minutes till soft. Add the tomato and cook for 10 or so minutes, until the sauce has reduced and thickened a bit. Add the agave, cinnamon, jackfruit and chopped chillies, and 200mls of water. Bring to a bubble, then simmer very gently for 10 – 15 minutes, or until the jackfruit is soft enough to mash with a fork. Set aside
  • For the cashew sauce:-
  • Put the cashews in a small pan and cover with 200mls water. Bring to a boil, and simmer on a low heat for 10 minutes. Add the chives, turn off the heat and allow to cool. Then blend with the oil, season and set aside
  • For the corn:-
  • Heat the oil in a hot frying pan over a high heat. When it’s just starting to smoke, add the corn and cook for 10 minutes, stirring every now and then, allowing some to char. Stir in the lime juice, season and set aside
  • To serve:-
  • Clean the frying pan, and get it heating again, without oil. When it’s good and hot, dry fry the tortillas till they’re crispy and golden
  • Put the jackfruit, the avocado, the cashew sauce, the lime wedges, the chopped coriander leaves and the corn in serving bowls. Put everything on the table, and encourage your diners to build their own tacos