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)
- ½ pineapple, skin and core removed, diced
- ½ red onion, diced
- ½ cup coriander leaves, roughly chopped
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.
Nutritional information
-
Per Serving
-
Energy (kJ)1670
-
Energy (Cal)399
-
Protein (g)11
-
Fat (g)11
-
Saturated Fat (g)2
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Carbohydrate (g)59
-
Sugars (g)28
-
Dietary Fibre (g)8.9
-
Sodium (mg)868
-
Potassium (mg)989
-
Iron (mg)5.8
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Calcium (mg)100
Our Tips
Mix things up and use fresh mango instead of pineapple for a delightful twist to the salsa.