Easy jackfruit tacos filled with creamy and flavourful jackfruit rendang curry. These tacos also happen to be vegan, so they can be enjoyed by everyone.
Ingreadient:
- 2 tbsp caster sugar
- 1 tbsp salt
- ¾ cup (185ml) white vinegar
- 1 carrot, finely shredded
- 1 Lebanese cucumber, cut into batons
- ½ red onion, thinly sliced
- ½ cup (125ml) plain Greek yoghurt
- ¼ cup chopped mint
- 2 tbsp lemon juice
- 1 tsp salt
- 1 tbsp vegetable oil
- 1 onion, finely sliced
- 1 x 400g can jackfruit in brine, drained and rinsed
- 1 x 200g Passage to Asia Malaysian Rendang Simmer Sauce
- ½ cup (125ml) coconut cream
- 12 medium flour tortillas
- Coriander leaves and lime wedges to serve
Direction:
- Heat oil in a large pan over medium-high heat. Add onion and cook for 3 minutes
- Add jackfruit, Malaysian Rendang Simmer Sauce and ¾ cup of water. Mix well. Cover and reduce heat to medium. Simmer for about 5 minutes, stirring occasionally
- Pour in coconut cream and simmer, uncovered, for 5 minutes. Stir occasionally to break up jackfruit
- Heat tortillas in a hot pan until toasted on each side
- To serve, spoon rendang onto each tortilla. Top with some of the pickled vegetables and dollop with mint yoghurt. Serve immediately topped with coriander and a squeeze of lime
