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Plant-Based Korean BBQ Jackfruit Tacos

Plant-Based Korean BBQ Jackfruit Tacos

Servings

4

 

Ingredients

  • 12 corn flour tortillas

  • 2 cans (20oz/566g) young jackfruit in brine

For the korean bbq glaze

  • 0.25 cup tamari soy sauce

  • 0.3 cup maple syrup

  • 1 tbsp rice vinegar

  • 0.5 tbsp ginger, grated

  • 0.5 tsp garlic powder

  • 0.25 tsp cayenne, ground

  • 0.5 tbsp cornstarch + 0.5 tbsp water

For the filling

  • Red cabbage

  • 0.5 cucumber

  • 1 carrot

  • 1 lime

  • Coriander

  • Coconut yogurt

  • Chili

 

Methods

  1. Rinse and drain the jackfruit, discard big seeds, chop off a bit of the ends (the hard triangle), then chop it into smaller pieces (see video)

  2. Boil the jackfruit in water for 45 minutes and preheat the oven to 200C/392F

  3. In meanwhile make the korean glaze, combine all the ingredients in a saucepan except cornstarch and water

  4. Bring the glaze to a boil and then add the cornstarch and water mix, let simmer until the glaze thickens, then set aside

  5. Prepare your toppings by slicing the carrot, caggabe and cucumber into thin sticks, and chop the chili in small pieces

  6. When the jackfruit is ready, drain it and then mash it with a potato masher until the jacfruit becomes small strings

  7. Now add the korean glaze (save 1/3 of the glaze for later), mix it thoroughly and then transfer to an oven tray covered with parchment paper, bake in oven for 20 minutes

  8. When the jackfruit is ready, add rest of the korean glaze, give it a stir and it’s ready to be served!

  9. On a corn tortilla add the jackfruit, the sliced red cabbage, cucumber, carrot, chili, and some coriander, coconut yogurt and lime. Enjoy!

 

This recipe is originally from the Fivesec Health app and created by Alexandra Andersson. Follow her on @fivesechealth or YouTube for more

 Full article: Click here

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