Delicious jackfruit tacos – with all the toppings! SO easy to make AND vegan friendly too. Jackfruit makes a great alternative to meat, so this is your #TacoTuesday or #MeatFreeMonday sorted!
- 400g packaged Jackfruit
- 100g canned tomatoes
- 150ml vegetable stock
- 1 tbsp tomato purée
- 1 tbsp soy sauce
- Generous shakes of paprika, salt and pepper (add to taste)
- For serving
- Taco shells
- 1/4 red cabbage finely chopped
- Pineapple salsa
- Coconut yoghurt
Add all ingredients for the jackfruit taco filling into the Foodi cooking pot. Secure the pressure cooking lid until it locks into place. The pressure release valve should be in the ‘seal’ position
Switch the Foodi on, press the ‘pressure’ button and make sure the temperature is on high (HI) pressure. Set the timer to 10 mins and push the start/ stop button.
While the jackfruit is cooking, place the taco shells in the oven for 3-4 mins on 180 degrees and get your taco toppings ready!
Slice red cabbage, whip together homemade guacamole (avocado, lime juice, chilli flakes, salt, pepper, sliced tomatoes), pineapple salsa (best combo is adding olive oil, chilli flakes and coriander to finely sliced pineapple chunks)
Once the pressure cooking is complete, carefully turn the pressure valve to ‘vent’ to quick release the pressurised air. Steam will release for a couple of minutes
Open the Foodi lid, season with salt and pepper, and shred the jackfruit with a fork to give the look of pulled pork (the jackfruit should pull apart easily)
Jam pack your taco shells with all the delicious toppings and drizzle coconut yoghurt
Enjoy your delicious, quick and easy jackfruit tacos!