Vegan jackfruit tacos with red cabbage

Vegan jackfruit tacos with red cabbage: fresh, spicy tacos with tender jackfruit, crunchy red cabbage, lime juice and coriander – light, colourful and quick to make.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 350 kcal per serving
• Protein: 12 g
• Fat: 14 g
• Carbs: 50 g

Ingredients

• 250g jackfruit
• 4 corn tacos
• 200g red cabbage
• 2 tbsp olive oil
• 20ml lime juice
• 1 bunch of coriander

Method

You’ll need: oven · frying pan · chopping board · knife · sieve · spatula

1. Drain the jackfruit and pull it apart into fine shreds with a fork. Cut the red cabbage into very thin strips or slice it on a mandoline.
2. Heat the olive oil in a frying pan and fry the jackfruit over a fairly high heat until lightly browned. Turn it now and then so it colours evenly.
3. Meanwhile, warm the corn tacos briefly in the oven or in a dry frying pan until soft and pliable.
4. Fill the warm tacos with the fried jackfruit and the red cabbage. Roughly pick the coriander leaves and scatter them over the top.
5. Finally, drizzle lime juice over the filled tacos and serve straight away.

Good to know

These tacos are easy to make and really lively on the plate. Juicy and fresh, with a lovely contrast between warm and crunchy.

Swaps

Jackfruit → oyster mushrooms (similarly savoury, plus fibre). Red cabbage → white cabbage (milder, also contains fibre). Coriander → parsley (a little milder, contains vitamin K). Olive oil → avocado oil (stable at high heat, mainly monounsaturated fats).

Allergens

The recipe is naturally vegan and usually free from the main allergens, but it's still worth checking the ingredients list on the corn tacos. Mildly spiced, it suits children well; during pregnancy, just use well-washed herbs.

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