Pulled Jackfruit Pibil Tacos
Pibil is a Mayan cooking technique that infuses meat with sweet, smoky flavour. We've given it a plant-based twist by filling Mexico's favourite tacos with pulled jackfruit marinated in achiote paste, orange and lime.
Ingredients for 2 people
You'll also need
Olive oil (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Preheat the oven to 180°C/ 160°C (fan)/ 350°F/ Gas 4
Combine the achiote paste, smoked paprika, oregano, tomato paste, agave, soy sauce, juice of the orange[s], juice of 1/2 [1] lime and 2 tbsp [4 tbsp] olive oil in a large bowl and give everything a good mix up – this is your pibil marinade
Drain the jackfruit
Tear the jackfruit into small bite-sized pieces
Add the torn jackfruit to the pibil marinade and give everything a good mix up
Heat a large, wide-based pan (preferably non-stick) over a medium heat
Once hot, add the marinated jackfruit and cook for 7-8 min, breaking it up with a wooden spoon as you go – this is your pulled jackfruit
Tip: The more you break up the jackfruit, the more it will resemble pulled pork!
Chop the coriander finely
Add the tortillas to a baking tray
Put the tray in the oven for 2-3 min or until warmed through
Cut the remaining lime into wedges
Top the warmed tortillas with the pulled jackfruit and pickled red cabbage
Garnish with the chopped coriander, fried onions and a lime wedge
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, soya, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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