Jackfruit Tacos with Garlic Tahini Sauce

15 mins
2 Tacos
2 Blocks

Make your Taco Tuesday a little different this week. This creamy tahini sauce works amazingly well with our Moroccan Harissa Jackfruit.

INGREDIENTS

2 Jackfruit Blocks
Quarter of A Cucumber
Handful of Mint
Sprinkle of Nigella Seeds
Pinch of Sugar
30g Tahini
30g Yoghurt (We used coconut yoghurt)
Juice of Half A Lemon
Splash of Cold Water
1 Clove of Grated Garlic
2 Small Corn or Flour Tortillas
Sriracha
Salt and Pepper

If you have a gas hob, try heating the tortillas directly on the flame until they puff up and become slightly charred. Careful you don't set them on fire.

COOKING METHOD

Slice your chunk of cucumber in half, lengthways. Using a spoon, scoop out the seeds in the middle and discard. Cut up the cucumber into small dice.
Roughly chop a few mint leaves and combine with the cucumber, nigella seeds, sugar and a pinch of salt. Set aside.
Heat your Blocks in the microwave or on the hob.
In a small bowl combine the tahini, yoghurt, lemon juice, garlic and a pinch of salt and pepper.
Slowly add cold water a splash at a time while you mix the sauce. The tahini will thicken slightly to begin with, and then thin out as you stir in the water. You want to end up with a sauce that has the consistency of double cream.
Heat both tortillas on an open flame, in a dry frying pan or in the microwave.
To serve, spoon half the Jackfruit mix into the centre of a tortilla. Drizzle over some tahini sauce, add a spoonful of cucumber and top with sriracha or chilli sauce.