Not long ago, I shared my recipe for Smoky BBQ pulled jackfruit and if you haven’t yet tried it, I highly recommend that you do.
Today, I want to share how you can take that recipe to create this wonderful dish.
Mexican cuisine comes an equal third with Vietnamese as my favourite top three cuisines of the world (Peruvian and Middle Eastern food take the top 2 spots respectively). I love the freshness and simplicity of most of the dishes and they are truly a party in your mouth. In my household, we normally make all the accompaniments and put them in the middle of the table, and then everyone makes their own bespoke dish with what’s available. It’s fun, and the kids love it.
Here’s the recipes for the accompaniments that go with our smoky BBQ pulled jackfruit fajitas.
1/4 purple cabbage
1/4 white cabbage
2 TBS evoo
juice from 1 lemon
1/4 cup loosely packed fresh coriander leaves
Freshly ground pepper and Celtic or Himalayan pink salt to taste
Use a mandolin to finely shred the cabbage and place in a medium bowl with the finely chopped coriander. Add the lemon, olive oil and seasoning and use hands to mix it thoroughly. Taste and adjust seasoning if required.
2 ripe avocados
2 TBS finely diced red onion
Juice of 1/2-1 lemon/lime
Freshly ground pepper and Celtic or Himalayan pink salt to taste.
Mash the avocado but leave a few lumps, stir in the onion, lemon juice and seasoning. Taste and adjust seasoning if required.
Chipotle cashew sauce/mayo is also a staple that goes with this dish and you can find the recipe for it here.
The other accompaniments are chopped tomatoes, cos lettuce leaves, which I also use as wraps if I’m not feeling the corn tortillas, cucumber and red capsicum salsa, and steamed corn.
I use gluten free corn tortillas which are easy to find, and have tried making them myself but I really need to get one of those amazing little tortilla machines next time I’m in the states, which will hopefully be next year for 4th of July, woot!!!
In the meantime, I’ll settle for the store bought tortillas. I have to say, I do prefer making our own Mexican food as Australia really lacks any amazing Mexican eateries IMO. But I would love to be proved wrong.
Anywho, I hope you love the recipe and if you do, let me know! If you don’t love it, let me know too so that I can improve on what I’m doing.
Peas, love and mungbeans