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#TastyTuesdays Jack Fruit Chilli Tacos

A vegetable alternative to chilli tacos containing almost a third of your recommended daily fibre intake (based on guidelines for adults). Jackfruit is a great meat alternative, providing a similar texture to pulled pork. As well as a high fibre content it also contains plenty of magnesium, potassium and antioxidants, all beneficial to your health.

Serves 4

Cook time: 30 mins


1 onion, finely chopped

4 garlic cloves, chopped or crushed

1 red pepper, chopped

1 tin chopped tomatoes

1 tin jackfruit in water, drained

1 tin kidney beans, drained and rinsed

1 pack chilli spice mix (we used Old El Paso)

4 tbsp tomato puree

1 pack of taco shells (3 per person)

2 tbsp cooking oil

Coriander to garnish (optional)


· Heat the oil in a large saucepan on a medium heat (about 2 mins). Add the onion, garlic and red pepper cook for about 5 minutes until softened.

· Add the tomato puree and spice mix and cook for 1 minute, stirring frequently.

· Add the tinned tomatoes, half fill the tin with water, swill out the remaining tomato juice and add to the pan.

· Add the kidney beans, stir and simmer for 10-12 minutes.

· In a separate bowl, break up the jackfruit chunks and add them to the chilli.

· Cook for another 10 minutes until the sauce has thickened.

Brown rice and a green salad or guacamole could be added to make a heartier meal.

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