With our #newmealoftheweek series, we have challenged ourselves to try and create a new dish in the kitchen each week to expand our foodie horizons with plenty of delicious recipes.


Every year when Christmas comes around, a lot of the focus is on eating the same traditional food, but as much as I love all the cheese, crackers, chocolates and twiglets this festive season, I felt that since we’ve been on a mission to expand our foodie horizons, why stop now? So I picked something that I would never have thought to try before and I also played around with jackfruit in this recipe, which is something I’ve eaten before, but I’ve never made myself. I adapted the pulled pork recipe here and this was the result.


Ingredients:

  • 3 tins of jackfruit
  • 1 1/2 tsp garlic
  • Onion (preferably red)
  • 2 tbsp Tomato Purée
  • 1 tbsp chilli chipotle
  • 1 orange
  • 3 limes
  • 1 tin of pineapples
  • seasoning: oregano, paprika, cumin, ground coriander and nutmeg
  • taco shells
  • Red cabbage
  • Avocado (optional)
  • Soured Cream (optional)
  • Tomato Salsa (optional)

Directions:

Step 1) Place 1 1/2 tsp of garlic into a jug along with 2 tbsp of tomato purée and 1 tbsp of chilli chipotle, mix it together. Then drain your tinned pineapple juice into the mixture along with the juice of the orange and two limes. Although now that I’ve tasted the end result, I would probably be a bit more sparing with the citrus flavour because it definitely came out very strong. Next have a play with some seasoning, I roughly added 2tsp or oregano, 2tsp of paprika, 1 tsp of cumin, 1 tsp ground cumin, 1 tsp ground coriander and a good sprinkle of nutmeg.

Step 2) Pour the mixture over the jackfruit and make sure everything is well covered. Then let it marinate for at least a few hours if you can, before throwing it in a slow cooker for most of the day to let it fall apart. By the end it should look something like photo three (see below).

Step 3) Next prepare your pineapple salsa. Dice up the pineapple and throw it in a bowl, then dice up the onion and mix it together. I think a red onion would have been better and added that little extra sweetest to the flavour but I didn’t have one unfortunately. Then mix in some ground coriander or preferably fresh if you have it. And sprinkle some lime juice over the top. Again I recommend going sparingly with the lime because I definitely think the end result was a bit too limey overall.

Step 4) Mix the salsa together and place to the side while you chop up some red cabbage and avocado for toppings, along with some tomato salsa if you fancy and soured cream.

Step 5) Finally, warm up your tacos in the oven for 5 minutes and the just assemble your jackfruit taco and pineapple salsa so you can tuck in and enjoy! There we have it, simple, creative and flavourful tacos that are a great vegetarian/vegan meal.


If you give this recipe a go then make sure to tag us at witworld2019 on Facebook, Instagram or Twitter and let’s start using the hashtag #newmealoftheweek so that we can gather together a delicious array of exciting new meals to try!