Jackfruit Tortillas Tacos with Korean Mayo Slaw and Avocado Crema

INGREDIENTS:

• 2 tins of Jackfruit in Brine (drained & rinsed)
• ½ teaspoon freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 150g LEON ketchup
• 20g Chipotle paste

For your slaw:

• Red Cabbage
• 2 x Carrot
• 1 small red onion, cut into fine slices
• 2-3 tbsp Korean Mayo
• Avocado crema (optional)
• 1 ripe avocado
• 2 tbsp LEON Aioli
• Juice from 1 lime (2 tbsp)
• Water to thin

To serve:

• Pickled Onions
• Coriander
• Lime

METHOD:

1. Preheat the oven to 220oc/Fan 200C.
2. Place the drained and rinsed jackfruit in a roasting tin and sprinkle with the black pepper, onion powder, garlic powder, chipotle paste and LEON Ketchup. Roast for 20-25 mins, toss the jackfruit half-way through.
3. Next make your slaw by grating ¼ head of red cabbage and your carrots and combine in a bowl with red onion. Add your Korean Mayo to your slaw, add more for a spicier kick.
4. Next make your avocado crema by combining avocado, aioli salt, and lime juice and process until smooth. Add water to thin as needed. Taste and adjust seasonings.
5. Finally, warm your wraps through on a hot pan, or on a griddle pan.
6. Build your tortilla by piling high with your spicy Korean slaw, topped with Jackfruit, avocado crema and another drizzle of Korean Mayo.
7. Top with Coriander, a wedge of lime and some sweetcorn ribs.