Pulled Jackfruit Pibil Tacos Recipe
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)
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)
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 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 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.