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.