Yummy Low FODMAP Pulled Jackfruit Tacos

Name: Yummy Low FODMAP Pulled Jackfruit Tacos
Prep time: 480 min
Cook time: 1200 min
Total time: 1680 min
Yield: 3
Cuisine: Mexican
Ingredients: ¾ cup Scallion (0.75 cup (30 g) green onions/scallions (green leaves only, finely sliced)*); 400 g Young Jackfruit (400 g can of young jackfruit in brine (or water)); 1 tbsp Garlic Infused Oil (1 tbsp garlic infused oil*); 1 ½ tsp Smoked Paprika (1.5 tsp smoked paprika); 1 tsp Cumin Powder (1 tsp ground cumin*); 1 tsp Ground coriander (1 tsp ground coriander); ½ tsp Red Chili (0.5 tsp crushed/pureed red chilli (optional)*) — optional; 2 tbsp Tomato Paste (2 tbsp tomato paste); 1 tsp Light Brown Sugar (1 tsp light brown sugar); 1 cup Water (1 cup (250 ml) water); 6 pieces Corn Tortilla (6 corn tortilla*); 1 ¼ cup Lettuce (1.25 cup (43.706293706294 g) lettuce (butter, iceberg, red coral) (shredded)); ½ cup Red Cabbage (0.5 cup (44.642857142857 g) red cabbage (finely sliced)); 3 tbsp Cilantro (3 tbsp fresh cilantro (finely sliced)); 1 cup Cucumber (1 cup (149.25373134328 g) cucumber (peeled & diced)); 1 piece Lime (1 large lime (cut into wedges)); 6 tbsp Avocado (6 tbsp (89.955022488756 g) avocado*); 3 tbsp Sour Cream (3 tbsp sour cream (optional, for serving)) — optional

Yummy Low FODMAP Pulled Jackfruit Tacos - Lunch, Dinner, Vegetarian Options (Mexican)

1680 minMexican

Servings3

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Gluten Free
Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 3 servings

Scallion¾ cup · 0.75 cup (30 g) green onions/scallions (green leaves only, finely sliced)*
Young Jackfruit400 g · 400 g can of young jackfruit in brine (or water)
Garlic Infused Oil1 tbsp · 1 tbsp garlic infused oil*
Smoked Paprika1 ½ tsp · 1.5 tsp smoked paprika
Cumin Powder1 tsp · 1 tsp ground cumin*
Ground coriander1 tsp · 1 tsp ground coriander
Red Chili½ tsp · 0.5 tsp crushed/pureed red chilli (optional)* · optional
Tomato Paste2 tbsp · 2 tbsp tomato paste
Light Brown Sugar1 tsp · 1 tsp light brown sugar
Water1 cup · 1 cup (250 ml) water
Corn Tortilla6 pieces · 6 corn tortilla*
Lettuce1 ¼ cup · 1.25 cup (43.706293706294 g) lettuce (butter, iceberg, red coral) (shredded)
Red Cabbage½ cup · 0.5 cup (44.642857142857 g) red cabbage (finely sliced)
Cilantro3 tbsp · 3 tbsp fresh cilantro (finely sliced)
Cucumber1 cup · 1 cup (149.25373134328 g) cucumber (peeled & diced)
Lime1 piece · 1 large lime (cut into wedges)
Avocado6 tbsp · 6 tbsp (89.955022488756 g) avocado*
Sour Cream3 tbsp · 3 tbsp sour cream (optional, for serving) · optional

Make it mine in the app

Steps

1Finely slice the spring onion/scallion leaves and place them to one side.
2Rinse and drain the jackfruit. Slice off the hard cores (solid white pieces) and finely chop. Gently pull apart the stringy jackfruit pieces (you can use a couple of forks to do this).
3Place a frypan over medium heat. Add the garlic infused oil, smoked paprika, cumin, ground coriander, and chilli paste (if using). Fry the spices for 30 seconds - 1 minute until fragrant. Then stir through the jackfruit, tomato paste, and brown sugar. Season heavily with salt and pepper and fry for 3 minutes. Add the water and mix well, turn down the heat to medium-low, and allow to simmer for 10 minutes until reduced. If, at any point, the jackfruit starts looking dry, add another couple of tablespoons of water.
4While the jackfruit mix simmers, prepare the taco fillers. Wash and shred the lettuce leaves, finely slice the red cabbage, finely chop the fresh coriander/cilantro, peel and dice the cucumber, cut the lime into wedges, and slice the avocado (measure out your low FODMAP serve). Squeeze a little lime juice over the avocado to stop it from browning.
5Once the jackfruit mixture has reduced, stir through the sliced spring onion/scallion. Transfer the jackfruit mix to a shallow roasting pan and grill/broil under the oven grill for 2 to 3 minutes until slightly crispy.
6Serve the taco jackfruit in your favourite tortilla wraps along with the lettuce, red cabbage, cucumber, and sliced avocado. Top the tacos with a squeeze of lime juice, a dollop of sour cream (if using), and a sprinkle of fresh cilantro/coriander. This recipe should make two tacos per person.