Spicy Jackfruit Tacos with Mango Salsa
Ingredients
Tortilla
- 2 cups El Burro masa harina flour
- 1 cup boiling water
- 1 tsp olive oil
- Salt
Jackfruit
- 1 400g tin jackfruit
- 200ml coconut milk
- 2cm knob ginger, peeled and minced
- 2 Tbsp lime juice
- 1 Tbsp El Burro chipotle & adobo paste
- Pinch salt
- 1/2 cup El Burro Salsa Verde
- 1 tsp El Burro Chipotle hot sauce
- 1 tsp sesame oil
Salsa
- 1 mango, diced
- 1/2 cup cherry tomatoes, quartered
- 1 cup red cabbage, sliced
- Fresh coriander chopped
- Zest of 1 lime
- 1/4 cup lime juice
- 2 tsp maple syrup
- 1/8 tsp chili flakes
- 1/4 tsp salt
- 1 tbsp sesame oil
- Black sesame seeds
Preparation
Tortilla
Place the flour and salt in a large bowl. Create a well in the centre and slowly stir in the boiling water and once cool, knead with your hands until the dough comes together. Divide and roll the dough into 12 balls.
In a lightly greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, 1 minute on each side. Cover with a clean tea towel to keep the tortillas soft before serving.
Jackfruit
Combine the coconut milk, ginger, lime juice, paste and salt. Place in a bowl with the jackfruit and stir to coat. Allow to marinade for 30 mins.
Heat oil in a skillet over medium heat. Add the jackfruit and the salsa verde and cook covered for 20 mins.
Shred the jackfruit using two forks. Reduce heat to medium low and cook uncovered for another 10 mins.
Salsa
Combine all the ingredients in a large bowl and toss to combine.
Assembly
Assemble the tortilla by layering with the salsa, jackfruit and your choice of additional toppings.
Notes
This recipe uses products from El Burro Mercado for authentic Mexican flavors and is easy to make with simple ingredients.
