Jackfruit taco salad
Jackfruit taco salad
Spicy jackfruit taco salad served in a tortilla shell!
Vegan, nut free | Serves 4 | SALAD
Ingredients:
For the jackfruit:
- 1 tablespoon of olive oil
- 225g jackfruit (drained weight), drained and washed
- 1/2 teaspoon of each paprika and oregano
- Salt and pepper
- 1 tablespoon of soy sauce
- 1/2 teaspoon of harissa
To assemble:
- Handful of lettuce and iceberg
- 5-6 tablespoons of black beans, drained and washed
- 5-6 tablespoons of sweet corn
- 1 carrot, shredded
- 80g vegan cheese, grated (I used Violife's epic mature)
- 4 tortilla wraps (optional for tortilla shells)
Steps:
1.In a pan on a medium heat, add the olive oil and the jackfruit with all the spices.
2.Sauté for 4-5 minutes, stirring occasionally.
3.Add the soy sauce and stir.
4.Add the harissa paste and cook for another minute or so. Add more harissa or less, depending on your preference.
5.If you want to make the tortilla shells, preheat the oven at 180°C.
6.Add the tortilla in round baking trays and spray with a little bit of vegetable oil.
7.Bake for 8-10 minutes, keeping an eye on them not to burn.
8.In a large bowl, add all the remaining ingredients and mix well.
9.Taste the seasoning and adjust to your preference. For me the jackfruit, seasoned the remaining ingredients.
10.Add the mixture in the tortilla shells when ready to serve.
10.Optional step, you can microwave a little bit of cheese for 30 seconds-1 minutes and drizzle in your salad.
Happy cooking everyone!
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