Stir the peppers and onions into the jackfruit pan, mix really well and season. Serve with warm tortillas topped with the tomato salsa, sliced avocado, coriander, a squeeze of lime and chilli sauce, if you like.
Ingredients
- vegetable oil 3 tbsp
- onions 2, thinly sliced
- red pepper 1, sliced
- yellow pepper 1, sliced
- garlic 2 cloves, crushed
- cumin seeds 1 tsp
- smoked paprika 2 tsp
- mild chilli powder 1 tsp
- jackfruit 400g tin, drained and chopped into bite-size pieces or shredded
TOMATO SALSA
- cherry tomatoes 100g, quartered
- spring onions 2, sliced on the diagonal
- coriander a small bunch, roughly chopped, plus extra to serve
- lime 1, juiced
TO SERVE
- corn tortillas 6, warmed
- avocado 1, sliced
- coriander a small bunch, leaves picked
- lime wedges
- chilli sauce
Method
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Step 1
Heat 2 tbsp of the vegetable oil in a frying pan over a medium-high heat and fry the onions with a pinch of salt for 10 minutes until turning translucent. Add the peppers and cook over a medium heat for a further 10 minutes until everything is golden and slightly charred, before turning it down and leaving it to cook on a low heat, stirring occasionally.
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Step 2
In a separate frying pan, add the remaining vegetable oil and fry the garlic for a couple of minutes. Add the cumin seeds and fry for a further minute. Mix in the paprika and chilli powder, and add the jackfruit, mixing until fully incorporated, adding a good pinch of salt and pepper, and fry on a low heat with a splash of water for 10 minutes, breaking up the jackfruit with the side of a spoon.
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Step 3
In the meantime, put all of the salsa ingredients in a bowl with a splash of olive oil and a pinch of salt, and mix together.
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Step 4
Stir the peppers and onions into the jackfruit pan, mix really well and season. Serve with warm tortillas topped with the tomato salsa, sliced avocado, coriander, a squeeze of lime and chilli sauce, if you like.
