Easy jackfruit tacos filled with creamy and flavourful jackfruit rendang curry. These tacos also happen to be vegan, so they can be enjoyed by everyone.
Pickled vegetables
Ingredients
2 tbsp caster sugar
1 tbsp salt
¾ cup (185ml) white vinegar
1 carrot, finely shredded
1 Lebanese cucumber, cut into batons
½ red onion, thinly sliced
Method
Stir together sugar, salt and vinegar. Stir for 30 secs until clear and dissolved. Add vegetables and set aside while making the Rendang
Mint yoghurt
Ingredients
½ cup (125ml) plain Greek yoghurt
¼ cup chopped mint
2 tbsp lemon juice
1 tsp salt
Method
Stir together yoghurt, mint, lemon juice and salt. Set aside for 10 minutes to thicken
Rendang Jackfruit Curry
Ingredients
1 tbsp vegetable oil
1 onion, finely sliced
1 x 400g can jackfruit in brine, drained and rinsed
1 x 200g Passage to Asia Malaysian Rendang Simmer Sauce
½ cup (125ml) coconut cream
12 medium flour tortillas
Coriander leaves and lime wedges to serve
Method
Heat oil in a large pan over medium-high heat. Add onion and cook for 3 minutes
Add jackfruit, Malaysian Rendang Simmer Sauce and ¾ cup of water. Mix well. Cover and reduce heat to medium. Simmer for about 5 minutes, stirring occasionally
Pour in coconut cream and simmer, uncovered, for 5 minutes. Stir occasionally to break up jackfruit
Heat tortillas in a hot pan until toasted on each side
To serve, spoon rendang onto each tortilla. Top with some of the pickled vegetables and dollop with mint yoghurt. Serve immediately topped with coriander and a squeeze of lime
Tips & Hints
Rendang curry filling can be made in advance. Store in a sealed container in the refrigerator.
Canned jackfruit is available in the canned vegetable section of your supermarket. Drain well before using.
