Jackfruit Taco Salad

For the Jackfruit

• 25 g Ofene dried jackfruit minced

• 1 carrot diced

• 1 red onion finely chopped


• 1 small chili pepper diced


• 3 scallions (white parts only) chopped


• 4 garlic cloves minced

• 1 tsp oregano


• 1/2 tsp ground cumin(optional)

• 2 tbsp soy sauce

• 3 tbsp olive oil

• 1/2 tsp nori flakes

• 1 tbsp tomato paste

• 1 tsp salt


For the salad


• 180 g black rice

• 3 scallions (green parts only) chopped

• 2 tbsp pickled or fresh jalapeño chopped

• 1 cup shredded red cabbage

• 1/2 cup fresh cilantro


• 1/2 cup fresh parsley

• 1.5 large avocado

• 2 lime juice

• 1 cup cherry tomatoes

• 1 small red onion or pickled red onion

• 1/2 tsp salt

• 1 tbsp black sesame seeds


• 1/2 cup cooked black beans or chopped walnuts


• 1/4 cup cooked corn


• 1-2 tbsp black sesame seeds

1. Rehydrate your dried jackfruit mince according to the instructions.

2. In a pan heat olive oil, add chopped red onion, minced garlic, white parts of scallions, finely diced carrots and diced chili pepper. Cook until soften, then add the rehydrated jackfruit mince, add 1 tbsp soy sauce and olive oil, then toss together and continue to cook until mince almost absorbs the water content for about 2-3 minutes on medium-high heat. Lastly add cooked corn and black beans. Toss together.

3. Then add tomato paste, another tbsp soy sauce and olive oil, water, nori flakes, oregano, cumin and salt. Mix together. Cook for additional 1-2 minutes, remove from the heat, set aside.

4. Rinse and cook your black rice according to package instructions. It should be a bit tender. Once done, add 2-3 tbsp lemon juice, fluff with a fork, and set aside to cool down.

5. To prepare salad, wash and dry all ingredients separately. Deseed and slice your avocado, toss in lemon juice and salt in a bowl. Set aside.

6. Cut your cherry tomatoes in two. Chop your cilantro and parsley. Thinly slice red onion, jalapeño and shred your red cabbage.

7. Divide your rice between the plates. Add jackfruit mince mixture on the top of rice.

8. Top with avocado, halved tomatoes, shredded red cabbage, thinly sliced red onion and jalapeño, green parts of spring onions and fresh cilantro. Squeeze some fresh lime over the salad and sprinkle sesame seeds. Serve!