Serves: 4 (makes ~8 tacos)
Prep time: 15 min
Cook time: 20 min

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🧾 Ingredients

For the Jackfruit Kebab Filling:

• 200g jackfruit kebabs (store-bought or homemade)

• 1 tbsp oil

• ½ tsp smoked paprika

• ½ tsp cumin powder

• ¼ tsp chili flakes (optional)

• Salt to taste

• Squeeze of lemon or lime

For the Tacos:

• 8 small soft taco tortillas

• ½ cup red cabbage, finely shredded

• 1 small red onion, thinly sliced

• 1 small cucumber, sliced or julienned

• ½ cup chopped coriander (cilantro)

• 1 small avocado, sliced (optional)

• Lime wedges, for serving

Quick Yogurt Sauce or Vegan Cream (Optional):

• ½ cup plain yogurt (or coconut yogurt)

• 1 tbsp lemon juice

• 1 garlic clove, minced

• Salt to taste

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👨🍳 Instructions

1. Prepare the Kebabs:

   • Heat oil in a skillet over medium heat.

   • Add jackfruit kebabs (if using whole, chop or shred into bite-sized pieces).

   • Sprinkle paprika, cumin, chili flakes, and a pinch of salt.

   • Cook for 6–8 minutes, until heated through and lightly crispy at edges.

   • Finish with a squeeze of lemon or lime juice.

2. Make the Sauce (Optional):

   • Mix yogurt, lemon juice, garlic, and salt in a bowl. Set aside.

3. Warm the Tortillas:

   • Heat tortillas on a pan or directly over a flame for 15–20 seconds per side.

4. Assemble the Tacos:

   • Layer each tortilla with shredded cabbage, jackfruit kebab, onion, cucumber, and avocado.

   • Drizzle with yogurt sauce or serve on the side.

   • Garnish with fresh coriander and a lime wedge.

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✅ Tips:

• Use pickled onions or jalapeños for extra zing.

• Add a dash of hot sauce or chipotle mayo if you like heat.

• These can also be made into lettuce wraps for a low-carb version.