How To Make Crispy Jackfruit Tacos 

Serve in corn tacos, with home-made guacamole and quick pickled onions (recipes below). 

Other ingredients to compliment these jackfruit tacos include char-grilled sweetcorn, pickled red cabbage, Mexican black beans, feta cheese, lots of fresh lime, and a classic Mexican margarita cocktail (obviously).  

Crispy jackfruit filling 
Serves 6 
- 300g Jackfruit, drained and cut into slices 
- Olive oil
- 1 onion, peeled and diced 
- 4 garlic cloves, peeled and sliced
- 1 jalapeno, finely sliced (add more or less to your spice preference) 
- 1 tbsp soy sauce
- 1 tsp chili powder
- 1 tsp cumin seeds
- 1 tsp smoked paprika
- 1 tsp dried oregano 
- ½ tsp sugar (to help caramelise) 
- sea salt 
- ½ lime, juice

Method
1. Place jackfruit in the middle of a kitchen towel, roll it up and wring it out firmly. Squeeze out as much water as you can. You should see quite a bit of liquid release.
2. Heat a glug of olive oil in a large frying pan and saute the onion, garlic and jalapeno over medium heat until golden.
3. Add the jackfruit and soy sauce and cook over a low heat for 5 minutes. We want the moisture of the jackfruit to cook-off slowly so that it is quite dry but doesn’t burn. 
4. Add the sugar and spices, a dash of olive oil and season with salt. The jackfruit will begin to caramelize and crisp-up. 
5. Turn off the heat and squeeze over the lime juice.

Quick pickled onions
- 1 red onion, peeled and thinly sliced
- 50ml apple cider vinegar
- 1 tablespoon sugar
- 1 1/2 teaspoons sea salt

Whisk apple cider vinegar, sugar and salt together. Place onion in a jar, cover with vinegar mixture and leave to sit at room temperature for 1 hour. You can make this a few weeks in advance and keep in the fridge. 

Guacamole 
- 2 ripe avocados 
- ½ lime, juice 
- 1 small garlic clove, finely chopped 
- ½ red onion, finely sliced
- 1 tomato, seeds and pulp removed, chopped
- ½ jalapeno chili, diced
- Handful coriander, chopped
- 1 tbsp olive oil 
- Sea salt and black pepper, to taste 

Scoop out flesh of avocados and place in a large bowl. Mash with a fork but don't overdo it! The guacamole should be a little chunky. Stir in remaining ingredients and alter flavour to your taste. 

Serve immediately, or if making a few hours ahead, place plastic wrap on the surface of the guacamole and press down to cover it and to prevent air reaching it. (The oxygen in the air causes oxidation which will turn the guacamole brown.) Place in the fridge until ready to serve.

*Whisked Away is a series by food writer and enthusiast Georgia Bateman. Unable to travel like she used to, Georgia is dreaming of places and food from around the world. Her recipes are inspired by these destinations but not intended to be true representations of local dishes.