Low FODMAP jackfruit tacos
Ingredients
For the spice mix:
- 1 tsp chilli powder (not American style chilli powder mix, pure 100% chilli, see notes)
- 6 tsp smoked paprika
- 3-4 tsp cumin powder
- 1 tsp dried oregano
- 2 tsp dried coriander seed (optional)
- 2 tsp fine salt
- 1/2 tsp asafoetida powder (optional, see notes)
- 1/2 tsp white sugar
- 1 tsp tajin (optional but highly recommended, see notes)
For the jackfruit tacos:
- 80-100ml neutral oil (see notes)
- 40g (2 Aus tablespoons) tomato paste (2 1/2 US, Canadian, NZ tablespoons)
- 3-4 Aus tablespoons spice mix, above (4-5 US, Canadian, NZ teaspoons)
- 2 X 400g cans of young jackfruit, drained (approximately 500g)
- seasoning, to taste
To finish:
- corn tortillas
- Low FODMAP pico de gallo (see notes for recipe link)
- Cheese of choice (see body of post)
Instructions
To make the spice mix:
- Combine all ingredients in a small bowl. It won't be particularly spicy, but you can add more later (and the pico de gallo uses jalapeños).
To make the jackfruit taco mince:
- Heat the oil in a skillet or large pan over a medium heat. Once warmed, add the spice mix and stir to bloom the spices in the oil. After about a minute, add tomato paste and the jackfruit and stir to coat. Add more spice mix if necessary.
- You can cook the jackfruit for as long as you like. I like to get some charred spots on mine, but that's optional. Add a splash of water any time you feel like it's drying out.
- Once you're happy, take the skillet off the heat and decant the jackfruit mixture. Return to the heat with a splash of oil and add the tortillas, 2-3 at a time. You can also fry them in a little more spice mix for colour and extra flavour. Cook each tortilla for 2-3 minutes or until soft and flexible.
- Serve each tortilla with a spoonful of jackfruit taco mince and a spoonful of low FODMAP pico de gallo. Top with your cheese of choice.
Notes
- This spice mix uses teaspoons only because I use Australian measures. An Australian teaspoon is very close in size to American, Canadian and New Zealand teaspoons, so this recipe can easily be used internationally.
- British teaspoons are 5.9ml, which is larger than the average 5ml for other countries. You can use slightly less per tsp, or just use the 5.9ml worth for a slightly higher yield.
- This recipe uses 100% pure chilli powder. In American, chilli powder often has other added ingredients, including onion and garlic powder. Cayenne might be the closest readily available option in America
- For a milder taco seasoning, use less chilli and use a milder variety, like Kashmiri chilli powder. Personally, I use 1 teaspoon Kashmiri chilli. You can always add more chilli to the finished dish, but you can’t take it out.
- My recipe uses more paprika than most. This is because the taste of smoked paprika really adds a lot to vegetarian and vegan dishes, but also so that you can adjust the chilli content up or down as your spice preferences allow.
- Tajin is optional but it has citric acid, which really brings a fresh vibrancy to the seasoning. If you don’t have tajin but you do have citric acid or amchoor powder, use a pinch of either, to taste. If not, no worries. It will still taste good.
- If you use larger flour tortillas, you'll probably need to double both the spice mixture and the jackfruit mixture. The jackfruit makes enough for 9-10 tablespoons in small corn tortillas.
- Click here for the low FODMAP pico de gallo recipe.
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