Vegan Jackfruit Tacos


2 tbsp extra virgin olive oil
1 red onion, finely diced
3 garlic cloves, finely diced
1 can (400g) young jackfruit, rinsed and drained well (dry with kitchen towel)
1 tbsp tomato paste
1 tsp cumin
2 tsp chilli powder
1 tsp smoked paprika
1/2 tsp salt
1 tbsp coconut sugar
¼ cup coconut aminos
¾ cup vegetable broth
½ lime, juiced

To serve
8 corn tortillas (gf)
1 avocado
2 fresh tomatoes, diced
¼ red cabbage, shredded
1 bunch fresh coriander, finely chopped
1 mango, skinned and sliced
Sliced radishes
Lime wedges
Hot sauce


In a large frying pan over medium heat sauté onion and garlic in olive oil for 2-3 minutes or until softened. Add jackfruit with tomato paste, cumin, chilli powder, smoked paprika and stir for 1 minute, allowing spices to become fragrant. Add coconut sugar, coconut aminos, vegetable broth, salt and lime juice. Stir to cover all jackfruit with seasoning then reduce heat and cook for 4-5 minutes.
Use two forks to pull the jackfruit apart, creating a shredded consistency.
On a frying pan over medium heat warm up the corn tortillas and cook them for 30 seconds on each side.
Build your taco adding toppings of your choice.