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    5 from 5 votes

    Jackfruit Fajitas

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    Mimi Harrison Posted on Updated on
    Try these Jackfruit fajitas. Vibrant, smoky and full of flavour and a great vegan variation. Let the spices bloom with the tomatoes and shredded jackfruit before serving with a tortilla and salsa. So tasty!
    Prep time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    £1.76
    Makes: 4
    mains
    Mexican

    Table of Contents

    Jackfruit Fajitas

    by Mimi Harrison
    Print
    5 from 5 votes
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    £1.76
    mains
    Mexican
    Servings: 4
    Overhead shot of 4 tortilla wraps with jackfruit fajita filling
    MetricUS Standard
    Try these Jackfruit fajitas. Vibrant, smoky and full of flavour and a great vegan variation. Let the spices bloom with the tomatoes and shredded jackfruit before serving with a tortilla and salsa. So tasty!

    Ingredients

    • 2 tins of jackfruit in water (£1.44x2)= (£2.88)
    • 3 mixed peppers (£1.15)
    • 8 mini wraps / 4 big wraps (£0.54)
    • 1 red or white onion (£0.60/3) = (£0.20)
    • 1 tin of chopped tomatoes (£0.28)
    • 6 vine tomatoes (1 pack) (£1.25)
    • 2 limes (£0.80/2)=(£0.40)
    • Bunch of coriander £0.35

    Fajita Seasoning

    • 1 tbsp olive oil
    • 2 tsp chilli powder
    • 1 tsp paprika
    • 1 tsp cumin
    • ½ tsp oregano
    • ¼ tsp garlic granules
    • Salt

    Cupboard Essentials

    • 1 veggie stock cube

    Method

    • Start by slicing the peppers into thin strips so they are ready to throw into your pan. Also slice half the onion at this stage into similar size pieces to the peppers.
    • Add 1 tbsp of olive oil to a large frying pan on a medium heat. Pop the peppers and onions in and fry for around 6 minutes.
    • After this time, add the drained jackfruit and fajita seasoning and fry for a further minute to bloom the spices.
    • Once the spices have bloomed and your kitchen is smelling delicious, add the veggie stock cube, your chopped tomatoes and increase the heat. Stir to combine and use your spatula to break up the jackfruit into the shredded, pulled-porkesque pieces.
    • Cook for around 10 minutes, stirring frequently until the liquid from the chopped tomatoes has cooked off. While this is bubbling away, prep your salsa by dicing the remaining half of the onion, the vine tomatoes and finely chopping the coriander.
    • Stir the chopped elements of the salsa with a juice of a whole lime and season with a generous pinch of salt.
    • Time to serve up! You can optionally toast your wraps on a hot pan (no oil) to heat them up and get a bit of texture or if you want a quick fix just chuck them in the mic for 30 seconds. Serve each wrap with a good spoon of the jackfruit mix, some salsa and an extra squeeze of lime if you like that citrus hit. Optional add-ons: spicy mayo, sour cream, jalapenos, guac, whatever you like in your fajitas.

    Nutrition

    Servings: 4 servings
    Fat: 9g
    Calories: 415kcal
    Carbohydrates: 75g
    Protein: 10g
    As Seen On

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