Shredded jackfruit street tacos

    • Preparation time: 10
    • Cooking time: 5
    • Serves: 8 (2 per person)


    1 tbs oil 2 tsp coriander seeds 2 tps cumin seeds 1 small onion, sliced 2 cloves garlic, crushed 1 tsp paprika 2 x 250g punnet cherry tomatoes, halved 2 x 400g cans young jackfruit drained and thinly sliced 1 tbs chopped fresh coriander 8 small tortillas


    1. Heat frypan and dry fry seeds for a few minutes until flavour is released. Remove from pan.
    2. Add oil to pan and saute onion and garlic until onion is soft.
    3. Stir through paprika and cherry tomatoes. Saute for 1 min.
    4. Fold through jackfruit and simmer mixture for 5 mins stirring continuously to shred the jackfruit.
    5. Divide mixture between warmed tortillas and topped with avocado, charred corn and lime.


    • Fresh jackfruit can be purchased for this recipe but canned jackfruit is easy to use.
    • To produce a shredded texture and appearance you can use a potato masher to break up the jackfruit while cooking.

    Nutrition Information

    PER SERVE: Energy (kJ) 1835; Cal 438; Protein (g) 13; Fat (g) 7.0; Saturated fat (g) 1.0; Carbohydrate (g) 73; Sugars (g) 39; Fibre (g) 13; Sodium (mg) 590; Potassium (mg) 1223; Calcium (mg) 115; Iron (mg) 4.6