Korean style Jackfruit Tacos (GF)

PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.

COOKING TIME
20 Mins

DIFFICULTY

INGREDIENTS 2p 4p
Jackfruit 525 gr 1050 gr
Gochujang paste 2 tbsp 4 tbsp
Garlic 2-3 3-4
Tomato puree 1 tbsp 2 tbsp
Sesame seeds 1 tbsp 2 tbsp
Spring onion 3 6
Red cabbage 1/8 ¼
Radishes 4 8
Crispy taco shells 6 12
*Oil 1 tbsp 2 tbsp
*Soy sauce 2 tbsp 4 tbsp
*Brown sugar 1 tbsp 2 tbsp

* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER

  Nutrition per 100 Grams

  Energy 747Kj
  Protein 4g
  Fat, Total 6.6g
  –  Saturated 1.7g
  Carbohydrates 23.5g
  – Sugars 16.9g
  Sodium 227g
  Allergens sesame seeds

TOOLS: saucepan, spatula/ wooden spoon

METHOD

1

PREP & COOK                    

Finely chop garlic ● thoroughly drain and rinse jackfruit, slice lengthways into 2cm small pieces ● place saucepan on medium heat and add oil & garlic ● cook for 1 minute until translucent

2

COOK                                   

Add sugar, gochujang paste (halve the amount of paste if you prefer less spice), soy sauce, tomato puree plus 2 (4) tbsp of cold water ● bring to a simmer then add the jackfruit ● cook for 10 minutes on low heat stirring frequently

3

SLICE                                

Thinly slice spring onion, radishes & red cabbage

4

MIX

Add sesame seeds and spring onion to the jackfruit mixture and then remove from heat ● add a good pinch of salt

5

SERVE

Fill the taco shells with red cabbage & sliced radishes (leaving some behind for garnish) and top this with the jackfruit mixture ● garnish with leftover radishes

Attention customers with food allergies. Our products may contain traces of allergens, such as wheat, soybeans, tree nuts, peanuts, or wheat.