Smokey Roast Jackfruit Tacos w charred pineapple + banana salsa

Smokey Roast Jackfruit Tacos w charred pineapple + banana salsa

Smoky Roast Jackfruit Tacos w charred pineapple + banana salsa

To celebrate Organic Week, we worked with plant-based kitchen connoisseur Sarah Tanner (@sarahtannernz) to create this delicious recipe with a savoury twist. 

Organic agriculture supports both a healthy land and a healthy you—every small change helps!  

Method

Preheat your oven to 180 deg C.

Prepare the jackfruit by marinating in a bowl with all the ingredients.

Place on a lined, roasting oven tray and place in the oven for 30 mins.

Meanwhile, prepare the jalapeño cream by placing all the ingredients into a blender or food processor and whiz until silky smooth. If you are having young kids join you, perhaps leave the jalapeño out and stir through at the end for the adults.

Place the cream in the fridge to set slightly.

Now to prepare the salsa.

Heat a little coconut oil in a pan and place the pineapple pieces in. On a high heat, cook and turn the pieces until they are nicely browned. Place on a paper towel to absorb any excess oil.

Place the remaining salsa ingredients in a bowl, and lastly, chop the pineapple into cubes and stir through.

Once the jackfruit has cooked, grab two forks and “pull apart” the fruit to resemble a pulled pork or chicken scenario.

Prepare your tacos, tortillas, or collard leaves, depending on which you are using. Layer with the jackfruit first, followed by the banana salsa, and top with the jalapeño cream.

You might also like some fresh coriander leaves to garnish and complete this delicious taste sensation!

 

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