Pulled Jackfruit Masala Tacos with Crispy Shallots and Coriander & Mint Chutney

Name: Pulled Jackfruit Masala Tacos with Crispy Shallots and Coriander & Mint Chutney
Prep time: 40 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: European
Ingredients: 2 Tins Jackfruit (tins I used were 565g each from Nature’s Farm); 2 tsp Turmeric ground; 2 tsp Red Chilli powder; 2 tsp Salt; Cooking oil; 1 Onion chopped fine; 2 tsp Ginger minced; 2 tsp Garlic minced; 2 tsp Chilli minced; 1 tsp Mustard Seeds; 15 Curry Leaves fresh; 3 Tomatoes chopped small; 1 tsp Cumin ground; 1 tsp Coriander ground; 1 tsp Garam Masala; 180g Yogurt; 1 tsp Tamarind Paste; 2 tsp Lime juice; Small handful Fresh Coriander chopped; 2 Shallots chopped into thin long strips; Cooking Oil for frying; Flour Tortillas; GARNISH/ ACCOMPANIMENTS: Sliced red chillis, Pickled Red Onions, Sliced Tomatoes, Shredded Lettuce, Yogurt (vegan optional), Coriander & Mint Chutney, Lime Wedges; CORIANDER & MINT CHUTNEY50 g Mint leaves; 50g Coriander leaves; 1 small red onion chopped; 3 Small green chillis; 4 Garlic cloves; 1 tsp Salt; ½ tsp Sugar

by Zarina March 11, 2021

March 11, 2021

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These went down a STORM… ABSOLUTE DELICIOUSNESS!! I am now a converted jackfruit lover… It took me long enough to try, and since making these, I’ve experimented with a couple of different recipes, which I cannot wait to share! I am amazed at how it shreds just like pulled pork and soaks up flavours so beautifully; plus, it cooks in no time at all and is super easy!

I made the masala by sautéing ginger-garlic, onions, chillis, mustard leaves, and homegrown curry leaves, added to turmeric, chilli powder, cumin, garam masala, and coriander. I used @naturescharm tinned jackfruit, which I sprinkled with turmeric, chilli powder, salt, sautéed, shredded, and added to the pan with some fresh tomatoes and yoghurt. The finishing touch was a squeeze of lime, some tamarind to balance out the flavours, and plenty of fresh coriander. Spoon that deliciousness up into warm and soft flour tortillas topped with crispy fried shallots, pickled red onions, sliced tomatoes, shredded lettuce, yoghurt (vegan optional), and some coriander & mint chutney.

Pulled Jackfruit Masala Tacos with Crispy Shallots and Coriander & Mint Chutney

Serves: 4 Prep Time: 40 MInutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

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Ingredients

2 Tins Jackfruit (tins I used were 565g each from Nature’s Farm)

2 tsp Turmeric ground

2 tsp Red Chilli powder

2 tsp Salt

Cooking oil

1 Onion chopped fine

2 tsp Ginger minced

2 tsp Garlic minced

2 tsp Chilli minced

1 tsp Mustard Seeds

15 Curry Leaves fresh

3 Tomatoes chopped small

1 tsp Cumin ground

1 tsp Coriander ground

1 tsp Garam Masala

180g Yogurt

1 tsp Tamarind Paste

2 tsp Lime juice

Small handful Fresh Coriander chopped

2 Shallots chopped into thin long strips

Cooking Oil for frying

Flour Tortillas

GARNISH/ ACCOMPANIMENTS: Sliced red chillis, Pickled Red Onions, Sliced Tomatoes, Shredded Lettuce, Yogurt (vegan optional), Coriander & Mint Chutney, Lime Wedges

CORIANDER & MINT CHUTNEY50 g Mint leaves

50g Coriander leaves

1 small red onion chopped

3 Small green chillis

4 Garlic cloves

1 tsp Salt

½ tsp Sugar

4 tbsp Lemon juice

½ tsp Smoked paprika

Instructions

Drain the jackfruit from the tin, place in a bowl, and sprinkle 1 tsp each of the ground turmeric, chilli powder, and the salt, toss to coat

In a saucepan over medium heat, add the vegetable oil and sauté the jackfruit for about 10 minutes until it softens—Remove to another bowl and shred.

Add some oil to the same saucepan and sauté the onion for 5-6 minutes until soft, then add the ginger, garlic, chilli, mustard seeds, and curry leaves and sauté for another few minutes fragrant.

Add the rest of the turmeric, chilli powder, and salt, add tomatoes, ground cumin, coriander, and garam masala, cook for another minute, and add the yoghurt.

Turn the heat down to a simmer and continue to cook for a couple more minutes.

Add the shredded jackfruit to the pan along with the tamarind paste and cook a further couple of minutes.

Stir in the lime juice and chopped fresh coriander, set aside

In a saucepan with about 1/2” oil, deep fry the sliced shallots until golden and crispy, drain on kitchen paper, and set aside

Place all ingredients for chutney in a food processor and blitz, set aside

Heat the tortillas according to packet instructions

To assemble, spoon some of the jackfruit filling inside a tortilla and add toppings as desired. I used crispy fried shallots, pickled red onions, sliced tomatoes, shredded lettuce, coriander & mint chutney, and yoghurt (vegan optional)

Indulge and enjoy with a squeeze of lime right before devouring!

Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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Pulled Jackfruit Masala Tacos with Crispy Shallots and Coriander & Mint Chutney

Pulled Jackfruit Masala Tacos with Crispy Shallots and Coriander & Mint Chutney

Ingredients

Instructions

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