Pulled Jackfruit Pibil Tacos Recipe

By Mimi

Welcome to Southern Mexico! The regional cuisine of Yucatán has influences from Europe, the Caribbean and ancient Maya. When searching for their famous pibil tacos, follow the aromas of smoky hot chillies, tart sour orange, citrusy lime and fresh salsas.

To balance out the rich pibil, you’ll top your taco with pickled vegetables, crispy onions and coriander. Buen provecho!

Got a friend who’s loco for Mexican tacos? Don’t forget to share this recipe with them too!

Ingredients (Serves 2)

1 orange

1 lime

6 tortilla wraps

1 tsp smoked paprika

1 tsp dried oregano

5g fresh coriander

25g agave nectar

15ml soy sauce

16g tomato paste

15g fried onions

140g pickled red cabbage

15g achiote paste

1 can of jackfruit (565g)

Olive oil

Method

Step 1: 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, juice of 1/2 lime and 2 tbsp olive oil in a large bowl and give everything a good mix up – this is your pibil marinade.

Step 2: Drain the jackfruit.

Step 3: Tear the jackfruit into small bite-sized pieces.

Step 4: 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.

Step 6: 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

Top tip! The more you break up the jackfruit, the more it will resemble pulled pork!

Step 7: Chop the coriander finely

Step 8: Add the tortillas to a baking tray and put the tray in the oven for 2-3 min or until warmed through. Cut the remaining lime into wedges.

Step 9: Top the warmed tortillas with the pulled jackfruit and pickled red cabbage, and garnish with the chopped coriander, fried onions and a lime wedge.

Enjoy!

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