Berbere Jackfruit tacos

Jackfruit makes a perfect meatless taco filling and it is even better when it is spiced up with our Berbere. We served ours with a cucumber coleslaw and creamy lime dressing to help cool down the heat from the Berbere spice.

Serves 6

For the Berbere Jackfruit

Ingredients:

• 1 x 14 oz can jackfruit in brine (do not get the one that comes in a syrup)
• 1 small onion, rough chop
• 6 cloves of garlic
• ½ tsp salt
• 2 tsp Berbere (or more if you like it spicy!)
• 2 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 Tbsp maple syrup
• 2 tsp soy sauce (or coconut aminos)
• 1  Tbsp vegetable oil

Directions:

1. Preheat oven to 350 degrees F.
2. Open the can of jackfruit and squeeze out all the extra liquid. Transfer the jackfruit to a food processor. 
3. Add the onion, garlic and salt to the food processor and process until the mix is roughly chopped and combined. Transfer to a bowl.
4. Add the remaining ingredients to the bowl and mix well to combine the jackfruit with all the spices and liquids.
5. Spread the mixture evenly onto a lined baking sheet.
6. Bake at 350 for 45-50 minutes. Check the oven after 25 minutes and stir the jackfruit mix around the pan.
7. While the jackfruit is baking you can prep the other fillings for your taco (see below).
8. After 45-50 minutes, once the jackfruit is starting to brown, remove from the oven and you can start building your tacos.

For the tacos:

• 1 english cucumber, sliced into matchsticks (or shredded)
• 1 medium carrot, sliced into matchsticks (or shredded)
• 3 Tbsp lime juice
• 1 Tbsp maple syrup
• 1 tsp salt
• ¼ tsp black pepper
• ½ cup sour cream 
• Zest of 1 lime
• 1 Tbsp lime juice
• Corn or flour tortillas
• Fresh cilantro, chopped, to garnish

Directions:

1. To make the cucumber slaw, mix together the cucumber slices and carrot slices and toss them together with the 3 Tbsp lime juice, vegetable oil, maple syrup, salt and pepper.
2. To make the lime sour cream, mix together the sour cream, lime zest and 1 Tbsp lime juice.
3. For each taco, top one scoop of the jackfruit mix with cucumber slaw, sour cream and chopped cilantro.