insideKENT Magazine Issue 89 - August 2019 | Page 104

FOOD+DRINK
SIMPLE SUMMER SUPPERS CONT.
Las Iguanas Jackfruit Tinga Tacos (makes 20)
Ingredients:
For the jackfruit tinga:
• 1 red onion, finely sliced
• 20ml rapeseed oil
• 1 clove of garlic, crushed or pureed
• Half tbsp chipotle puree
• Half tsp chilli flakes
• 15ml white wine vinegar
• Half tbsp ground cumin, toasted
• 250ml tomato and chipotle sauce
• 15g fresh coriander, finely chopped
• Half tsp table salt
• 250g young green jackfruit in brine
• 250g ripe jackfruit in syrup
• 250g cooked beetroot
For the taco slaw:
• 1 white cabbage, finely shredded
• 1 red onion, finely sliced
• 1 red chilli, finely diced
• 6 red radishes, finely shredded
• 10g fresh coriander, roughly chopped
• 2 limes, juiced
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Method:
Pico de gallo:
• 3 large ripe tomatoes, diced into 5mm cubes
• 1 red onion, diced into 5mm cubes
• 1 green jalapeno, finely diced
• 5g fresh coriander, finely chopped
• 1tbsp caster sugar
• 1 lime, juiced
Avocado aioli:
• 60g fresh coriander
• 1 green jalapeno
• 1 ripe Hass avocado
• 1 lime, juiced
• 1 clove of garlic, crushed or pureed
• Pinch of salt
• 50ml tap water
To serve:
• 20 soft corn taco tortillas
• Picked coriander leaves
• Fresh lime wedges
1. For the taco slaw, pico de gallo and aioli, place
all of the ingredients for each separate recipe into
separate bowls and mix each one well.
2. Grab a taco, pile high with tinga jackfruit and as
much of the other assembled accompaniments as
you please, fold as best you can and enjoy!