30 July 2022

Pulled Jackfruit Blackened 'Salmon' Tacos

Grilled soft flour tortillas filled with pulled jackfruit blackened 'salmon', first marinated in taste-of-the sea flavours then fried in a herb and spice coating - best served with creamy avocado, fragrant coriander, crunchy shaved corn, black beans and a coconut yoghurt...


SERVES:    2-4 PEOPLE        |        PREP TIME:    20 MINS        |    COOK TIME:    20 MINS



1 can jackfruit

1/2 nori sheet, cut into flakes (or 2 tbsp nori flakes)

1 tbsp lemon juice 

1 tbsp caper brine

1 tbsp paprika

1 tbsp cumin

1 tsp onion granules

1 tsp dried thyme

1 tsp cayenne

1/2 tsp sea salt flakes

1/2 tsp black pepper

2 tbsp vegan butter


4 small corn on the cobs

1 tbsp olive oil 

1 tsp chilli flakes

Vegan feta cheese

Small handful fresh coriander


Zest & juice 1/2 lime
Small handful coriander

1 can black beans

1 avocado, sliced 

Handful coriander

1 jalapeno, sliced

1 lime, cut into wedges 

12 small soft flour tortillas


1. Place the nori flakes in a bowl and pour over the lemon juice and caper brine. Mix to combine then half drain the can of jackfruit and empty the remaining contents into the bowl. Turn to coat the jackfruit chunks in the marinade then refrigerate.

2. Meanwhile, make the shaved corn by placing the corn-on-the-cob in a pan of hot water to boil for 5 minutes. Once boiled, transfer over to a griddle pan brushed with a little oil and keep them turning on a medium-high heat until they start to catch. Once all the sides are nicely grilled, allow to cool before shaving the corn vertically using a sharp knife against the core. Serve in a bowl topped with crumbled vegan feta, dried chilli flakes and chopped fresh coriander.

3. Make the Lime & Coriander Coconut Yoghurt by mixing the coconut yoghurt with the lime zest, juice and coriander then stir until well combined.

4. In a mixing bowl, combine the paprika, cumin, onion granules, dried thyme, cayenne, salt and pepper, then remove the jackfruit from the fridge and place each piece down on a clean tea-towel. Press lightly to soak up any excess moisture, then transfer the pieces into the bowl of spices and coat them evenly on each side. 

5. Melt the vegan butter in a frying pan on a medium heat then fry the coated jackfruit pieces in two batches on all sides until the coating begins to blacken. Once all of the pieces are cooked, allow to cool slightly before pulling the jackfruit apart using two forks. 

6. Lightly toast the soft flour tortillas in the same griddle pan used for grilling the corn until lightly browned on one side. Serve with the Pulled Jackfruit Blackened 'Salmon', shaved corn,  black beans, sliced avocado, fresh coriander, the lime & coriander coconut yoghurt, wedges of fresh lime and sliced jalapeños - enjoy!


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