Prep:  20 minutes
Cook:  20 minutes
Serves:  4
Average: 4.8 (24 votes)
Recipe by: Passage to Asia
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.
Credit: Whisk Media Group

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Play Video: Malaysian Rendang Jackfruit Tacos
Malaysian Rendang Jackfruit Tacos
Pickled vegetables
Mint yoghurt
Rendang Jackfruit Curry
Pickled vegetables
  1. 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
  1. Stir together yoghurt, mint, lemon juice and salt. Set aside for 10 minutes to thicken
Rendang Jackfruit Curry
  1. Heat oil in a large pan over medium-high heat. Add onion and cook for 3 minutes
  2. 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
  3. Pour in coconut cream and simmer, uncovered, for 5 minutes. Stir occasionally to break up jackfruit
  4. Heat tortillas in a hot pan until toasted on each side
  5. 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.
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