Pulled Jackfruit Tacos

After the success of my bao bun recipe, jackfruit has become a bit of an obssession…The trouble is, no one sells it here 🙁 . There is one shop, which orders them for me, but as it takes a few weeks between me placing an order and the order actually arriving, I need to be organised about my recipe testing and creation when it comes to this elusive ingredient.

This batch took a little long to arrive but it is finally here, which made my day as I’ve been dying to make pulled jackfruit tacos for a while. The weather has become almost summery and what better way to celebrate summer (okay, spring still) than with a tray of juicy, filled to the brim, tacos, chilled craft beer and a postprandial nap in my hammock 😉 (my lazy cat, Tina, agrees!). Plus, it is Cinco de Mayo today, isn’t it? So I feel like this Mexican-inspired feast has been perfectly timed. These smoky and spicy tacos have got a big thumbs up from Duncan who could not wait for me to finish photographing them so that he can sink his teeth into at least one. I am rather pleased with how they turned out too and the only issue is that I’ll now have to beg the shop owner to get me some more jackfruit. He seems a little bit bemused by my quirky taste in food as I haven’t managed to explain what I use it for…Pretend pork!? I don’t think he will appreciate the genius of this idea.

185 g / 1½ cups all purpose white flour ½ tsp baking powder ¾ tsp salt 2 tbsp vegetable oil (I used olive oil)

SALSA

15 ripe plum tomatoes 1 spring onion, sliced thinly 2 tsp lime juice ½ tsp sugar salt & pepper, to taste

REMAINING INGREDIENTS

Romaine lettuce, shredded quick-pickled red onions (details in this recipe) vegan sour cream (details in this recipe) small bunch of coriander

SALSA ASSEMBLY