Ingredients

1 tbsp rapeseed oil
1 onion, thinly sliced
1 pepper, thinly sliced
3 garlic cloved, peeled and thinly sliced
1 tin jackfruit
2 tsp tomato purée
1/2 tsp smoked paprika
Generous pinch of salt and pepper
1 tbsp soft brown sugar
1 tin chopped tomatoes
Corn tacos (0.7g protein/taco shell)

Method

1. Heat the oil over a medium head and cook the onion, pepper and garlic for 5 minutes.
2. Add the jackfruit and cook for a further 10 minutes.
3. Mix in all of the spices and cook for a further 2 minutes.
4. Add the tomato purée and tinned tomatoes, reduce the heat and simmer for 10/15 minutes.
5. Serve in corn tacos with shredded lettuce.
6. Leftover filling can be stored in the fridge for up to 3 days or in the freezer for up to 6 months.

Chef's tip: Add some ground chilli to the sauce for some extra spice.