Miso harissa jackfruit tacos
Ingredients
- 600g jackfruit, drained
- 90g red miso
- 200g rose harissa
- 1 tbsp olive oil
- 25ml balsamic vinegar
- 35ml maple syrup
- 1 ripe avocado, mashed
- Coriander, chopped
- ½ red onion, finely chopped
- Squeeze of lime juice
- 8 cherry tomatoes, quartered
- 2 baby gem lettuces
- Tacos
Steps
- Preheat the oven to 160°C. Line a baking tray.
- Rip the jackfruit into bite-sized chunks. In a large bowl mix the miso, harissa, olive oil, balsamic vinegar and maple syrup to form a smooth paste.
- Add the jackfruit and gently mix until the pieces are evenly coated but not broken apart.
- Spread the jackfruit out on the baking tray. Bake for 30 minutes until golden and slightly charred. Remove from the oven and let cool.
- Meanwhile mash the avocado and mix with coriander, red onion and lime juice.
- Assemble by spreading the avocado over the taco. Load up with jackfruit, tomato and lettuce. Drizzle with reserved marinade.