10-minute tacos with Jackfruit, Avocado, and Pico de Gallo

10-minute tacos with Jackfruit, Avocado, and Pico de Gallo

Ingredients (serves 2)

6 taco shells

1 avocado

5 tbsp dairy-free cream cheese

1 tin jackfruit (in water or brine)

1tbsp olive oil

4tbsp BBQ sauce

2tsp chilli powder

1/2 onion

2 salad tomatoes

1tbsp dried coriander

1/2 lime juice

 

Method:

  1. Drain the jackfruit, and fry in a saucepan with the olive oil and chilli powder.
  2. Once the jackfruit begins to crisp, mix in the BBQ sauce. Stir until thick and sticky, salt and pepper to taste, then set aside.
  3. Dice the onion and tomatoes very finely, then add the coriander and lime juice. Salt to taste.
  4. Spread the dairy-free cream cheese evenly between the taco shells. Slice the avocado very thinly, and distribute evenly between the shells.
  5. Serve the shells immediately alongside the pico de gallo and jackfruit.

 

(Recipe by Will)

 



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