Ingredients
2 tablespoons (40ml) extra virgin olive oil
1 brown onion, sliced
1 tablespoon Mexican spice powder
1 teaspoon smoked paprika
4 cloves garlic, finely chopped
2 x 410g can green jackfruit in brine, rinsed and drained
400g can chopped tomatoes
1 cinnamon stick
Pinch oregano
1 tablespoon brown sugar
1 packet (10–12) small soft tortillas, to serve
¼ red cabbage (300g), shredded, to serve
Salsa
2 avocados, finely diced
420g can black beans, rinsed and drained
1 ½ tablespoons (30ml) fresh lime juice
2 tablespoons (40ml) extra olive oil
½ small red onion, finely chopped
1 cup loosely packed coriander leaves, chopped
1 fresh jalapeño chilli, deseeded and finely chopped
Salt and freshly ground black pepper, to taste
Recipe by Lyndey Milan
Photography by John Paul Urizar
Styling by Michaela Le Compte
Food prep by Sarah-Jane Hallett
Method
1. Heat oil in a deep saucepan or frying pan over medium heat. Add onion and cook until softened and translucent, about 5 minutes. Increase heat to medium-high, add Mexican spice powder, paprika and garlic and cook until fragrant.
2. Cut jackfruit pieces from the core to the outer edge in very small wedges. Add to the saucepan with tomatoes, cinnamon, oregano, brown sugar and ½ cup (125ml) water. Bring to the boil then reduce heat and simmer, stirring frequently, for 20 minutes until sauce reduced. Use a potato masher to break up the jackfruit for a shredded texture. Remove cinnamon and discard.
3. For salsa: combine all ingredients and season to taste.
4. To serve: warm tortillas in a low oven or in a frying pan and put on a warm plate beside a bowl of cabbage, the jackfruit
and salsa, and encourage everyone to build their own taco.
Lyndey’s note:
This recipe is vegan. If you use corn or gluten-free tortillas, it is also gluten free. Canned jackfruit is available in Asian stores. Do not buy the sweet yellow ones in syrup from the supermarket.
Wine match: Rosé