The toppings of these tacos include coriander, avocado and sour cream, which offer a fresh, cool contrast. Impress your guests by making your own spice mix – it adds a vibrant homemade flavour that is superior to industrial mixes.

Makes 8 tacos – serves 4 as a main and 8 as a starter

Ingredients

2x 400g cans of green (young) jackfruit in brine
Vegetable oil, for frying

To make the spice mix:

2 garlic cloves, minced
1 tsp grated fresh ginger or ground ginger
2 tbsp nutritional yeast (optional)
1 tbsp dried oregano
1 tbsp chipotle paste
1 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon or raw cacao powder
¾ tsp salt, plus extra to taste
¼ tsp freshly ground black pepper
100ml water
2 tbsp red wine vinegar
2 tbsp olive oil

To serve:

8 corn tortillas
Lime wedges
Nutritonal yeast to sprinkle (optional)
150ml vegan sour cream
Hot sauce

Toppings:

Serve with fresh salad toppings of your choice, such as, chopped or sliced avocado, red onion peppers, tomatoes, cucumber, cabbage and baby spinach.

Method

Mix together all ingredients for the spice mix in a bowl into a paste.
Heat a frying pan to a medium heat.
Add a drizzle of vegetable oil and then the spice mix, and break it up with a wooden spoon.
And the jackfruit and fry, stirring, for 2–3 minutes until they are well coated with the spice mixture and fragrant.
Add water and let the jackfruit simmer and reduce in the spice mix for 20 minutes; if the pan dries out too quickly, add a little more water.
Taste and adjust the seasoning with salt, then set aside.
Fill the tortillas with the jackfruit and fresh salad toppings and serve with lime wedges, sour cream and hot sauce.

Per serving (405g) Calories: 653, Carbohydrates: 98.9g, Sugars: 42.8g, Fat: 25.5g, Saturates: 5.9g, Protein: 13.0g, Salt: 3.3g

Recipes excerpted from: Feasts of Veg by Nina Olsson is published by Kyle Books, £18.99 (www. kylebooks.co.uk) Photography: Nina Olsson

Taken From July 2018 (Issue 40) Vegan Life Magazine