Peppery Pulled Chicken or Jackfruit Tacos
Peppery Pulled Chicken or Jackfruit Tacos
SERVES 3
10 MINS PREP
COOKS IN 10 MINS
Inspired by our favourite street food dishes, this easy meal idea really delivers on flavour! Start wrapping today!
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Tailored to Taste
These are the most delicious tacos. The sauce clings to the pulled chicken or jackfruit and is so flavourful, a little peppery and savoury. This contrasts beautifully with the crisp and fresh cabbage slaw, with fresh coriander adding extra brightness. The brown mustard seed flavouring is optional, but does add a delicious nuttiness to the slaw. You can also add some crushed roasted peanuts or cashews for a different kind of nuttiness.
Ingredients
- 1 pack of The Spice Tailor Southern Pepper Curry
- 1 tbsp. vegetable oil
- 4 chicken thigh fillets, trimmed of excess fat and cut into 4 large pieces crosswise Or, 1 x 400g can of young jackfruit in water, drained (for a vegetarian version)
- 6 small soft wheat tacos
Cabbage and Coriander Slaw
- ¼ of a white cabbage, finely shredded
- Large handful of chopped fresh coriander
- 120g plain yoghurt
- 3 tbsp. mayonnaise
- Seasoning
- ½ lemon
- ½ tsp. brown mustard seeds (optional)
Method
- Heat half the oil in a wide frying pan and add the spices from the little sachet in the kit. Cook for 20 seconds and ten add the chicken or jackfruit.
- If using chicken, brown on one side turn over, turn the heat right down. Carefully with a fork, remove the spices and dried chilli (as you won’t be able to find them later) and add both sauces from the two pouches in the kit. Stir well to mix and cook until the chicken is done, around 10 minutes. Give the pan the occasional stir as it cooks.
- If you using the jackfruit, brown with the spices for 2 minutes while stirring occasionally. Remove the spices with a fork - then add both sauces from the two pouches in the kit. Stir well to mix while cooking for around 5 minutes - or until the sauce has thickened and is coating the jackfruit pieces. - Meanwhile, mix together the cabbage, yoghurt, mayo, coriander and season well with salt and pepper. Add a good couple squeezes of lemon juice.
- If using, heat the remaining oil in a small frying pan and add the mustard seeds. Once they are popping turn the heat down. Once they slow down, pour straight into the cabbage and mix well together. Taste and adjust seasoning and lemon juice to taste.
- Once the chicken or jackfruit is done, shred with two forks. Season to taste, adding a good amount of freshly ground black pepper. The sauce should cling to the meat or vegetable by now.
- Heat the tacos, we do 2 at a time in a frying pan and stack in some foil or a cloth to keep warm.
- Bring all the elements to the table so everyone can help themselves. Spoon a generous helping of the chicken or jackfruit down the centre of the taco, add a good amount of the coleslaw and enjoy!
- You can also garnish with some fresh mint or coriander and some lightly pickled slices of red onion or pomegranate seeds.
Tailored to Taste
These are the most delicious tacos. The sauce clings to the pulled chicken or jackfruit and is so flavourful, a little peppery and savoury. This contrasts beautifully with the crisp and fresh cabbage slaw, with fresh coriander adding extra brightness. The brown mustard seed flavouring is optional, but does add a delicious nuttiness to the slaw. You can also add some crushed roasted peanuts or cashews for a different kind of nuttiness.
Ingredients
- 1 pack of The Spice Tailor Southern Pepper Curry
- 1 tbsp. vegetable oil
- 4 chicken thigh fillets, trimmed of excess fat and cut into 4 large pieces crosswise Or, 1 x 400g can of young jackfruit in water, drained (for a vegetarian version)
- 6 small soft wheat tacos
Cabbage and Coriander Slaw
- ¼ of a white cabbage, finely shredded
- Large handful of chopped fresh coriander
- 120g plain yoghurt
- 3 tbsp. mayonnaise
- Seasoning
- ½ lemon
- ½ tsp. brown mustard seeds (optional)
Method
- Heat half the oil in a wide frying pan and add the spices from the little sachet in the kit. Cook for 20 seconds and ten add the chicken or jackfruit.
- If using chicken, brown on one side turn over, turn the heat right down. Carefully with a fork, remove the spices and dried chilli (as you won’t be able to find them later) and add both sauces from the two pouches in the kit. Stir well to mix and cook until the chicken is done, around 10 minutes. Give the pan the occasional stir as it cooks.
- If you using the jackfruit, brown with the spices for 2 minutes while stirring occasionally. Remove the spices with a fork - then add both sauces from the two pouches in the kit. Stir well to mix while cooking for around 5 minutes - or until the sauce has thickened and is coating the jackfruit pieces. - Meanwhile, mix together the cabbage, yoghurt, mayo, coriander and season well with salt and pepper. Add a good couple squeezes of lemon juice.
- If using, heat the remaining oil in a small frying pan and add the mustard seeds. Once they are popping turn the heat down. Once they slow down, pour straight into the cabbage and mix well together. Taste and adjust seasoning and lemon juice to taste.
- Once the chicken or jackfruit is done, shred with two forks. Season to taste, adding a good amount of freshly ground black pepper. The sauce should cling to the meat or vegetable by now.
- Heat the tacos, we do 2 at a time in a frying pan and stack in some foil or a cloth to keep warm.
- Bring all the elements to the table so everyone can help themselves. Spoon a generous helping of the chicken or jackfruit down the centre of the taco, add a good amount of the coleslaw and enjoy!
- You can also garnish with some fresh mint or coriander and some lightly pickled slices of red onion or pomegranate seeds.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Southern Pepper Curry
A fragrant and aromatic tomato-based curry from the South of India, flecked with black pepper and fragrant spices. Perfect with chicken, seafood, red meat, mushrooms, paneer, eggs, aubergine.
