Spiced jackfruit and red cabbage mini tacos

Ingredients

For 1 serving

• Corn tortillas3
• Jackfruit120 g
• Taco seasoning1.5 teaspoons
• Red cabbage45 g
• Sunflower oil1.5 teaspoons
• Lime juiceto taste

In season: October – March

Method

1. Drain and rinse the jackfruit, cut away any hard core pieces and shred it with two forks, like slow-cooked meat.
2. Wash the red cabbage, removing the central rib, slice it very finely and dress with the lime juice: it softens while you cook the filling.
3. Heat the sunflower oil in a frying pan over medium heat, add the jackfruit and the taco seasoning with 2 spoonfuls of water and fry for 8 minutes, stirring and pressing, until the liquid is absorbed and the shreds are golden at the edges.
4. Meanwhile warm the corn tortillas in a dry frying pan over medium heat, 30 seconds per side, until soft and pliable; keep them covered with a tea towel.
5. Fill the tortillas with the jackfruit and cabbage and serve straight away.