Meera Sodha’s recipe for vegan jackfruit tacos with fried corn and hot cashew sauce


Powered by article titled “Meera Sodha’s recipe for vegan jackfruit tacos with fried corn and hot cashew sauce” was written by Meera Sodha, for The Guardian on Saturday 21st April 2018 14.00 Asia/Kolkata

Jackfruit is a giant, gravity-defying tropical fruit that looks like an ancient weapon, with blunt, green spikes. It’s found in countries from India and Sri Lanka to Brazil, but is now also available in tins from supermarkets elsewhere. When jackfruit is fresh, it is sticky and sweet, but when it is brined and canned (as in this recipe), it tastes more like artichoke and has the texture of pulled pork (making it a popular ingredient among vegans). It’s perfect for stuffing into tacos.

Jackfruit tacos with fried corn and hot cashew sauce

Tinned jackfruit often comes in salted water, so season with care. You can buy ground chipotle in large supermarkets and online, but you could use hot smoked paprika instead. Tortillas made with Mexican masa are delicious, if you can find them – I get mine at You’ll need a blender to make the sauce.

Prep 15 min
Cook 1 hr 5 min
Serves 4

For the hot cashew sauce
100g cashews
1 garlic clove, peeled
2 tbsp rapeseed oil
½ tsp salt
1 tsp ground chipotle powder

For the jackfruit
1 ½ tsp coriander seeds
1 ½ tsp cumin seeds
3 tbsp rapeseed oil
2 red onions, peeled and finely chopped
4 garlic cloves, peeled and minced
1 x 400g tin plum tomatoes
1 tbsp demerara sugar
1 tsp ground chipotle
¾ tsp salt
¼ tsp cinnamon
2 x 400g tins jackfruit in salted water, drained

For the fried corn
2 tbsp rapeseed oil
2 x 195g-200g tins sweetcorn, drained
½ tsp salt
1 tbsp lime juice, or more to taste
¾ tsp ground chipotle

To serve
2 avocados, peeled and cubed
Fresh coriander leaves, roughly chopped
2 limes, each cut into 6 wedges
16 small or 8 large corn tortillas

For the sauce, put the cashews in a pan, cover with 300ml water, bring to a boil, then turn the heat to low and simmer for 10 minutes. Add the garlic, turn off the heat and leave to cool. Once cool, blend with the oil, salt and chipotle powder, and scrape into a small bowl.

For the jackfruit, put the coriander and cumin seeds into a mortar and bash until fairly well ground. Heat the oil in a frying pan on a medium heat, add the ground seeds and onions, and fry for 10 minutes, until the onion is soft.

Add the garlic, fry for two minutes, then add the tomatoes and their juice, crushing them between your fingers before dropping them into the pan. Cook for 10-12 minutes, until the sauce reduces and thickens. Stir in the sugar, chipotle, salt and cinnamon, then add the jackfruit and 200ml water. Bring to a boil, cover, turn down to a simmer and cook for 15 minutes, until the jackfruit is soft enough to smash with the back of a fork. Test the sauce for salt and chilli, adjusting it to taste.

For the corn, heat the oil in a nonstick pan on a high heat, then fry the sweetcorn for eight minutes, leaving it undisturbed for a couple of minutes at a time before stirring, so it blackens. Stir in the salt, lime and chipotle, then transfer to a bowl.

To serve, spoon the jackfruit into a bowl. Put the avocado, coriander and lime wedges in separate bowls, and heat the tacos. Put everything on the table and encourage guests to build their own.

  • Food styling: Amy Stephenson © Guardian News & Media Limited 2010

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Meera Sodha's recipe for vegan jackfruit tacos with fried corn and hot cashew sauce | NORTH INDIA KALEIDOSCOPE

Rajesh Ahuja

I am a veteran journalist based in Chandigarh India.I joined the profession in June 1982 and worked as a Staff Reporter with the National Herald at Delhi till June 1986. I joined The Hindu at Delhi in 1986 as a Staff Reporter and was promoted as Special Correspondent in 1993 and transferred to Chandigarh. I left The Hindu in September 2012 and launched my own newspaper ventures including this news portal and a weekly newspaper NORTH INDIA KALEIDOSCOPE (currently temporarily suspended).