You will need...
400g tin young green jackfruit in water
400g tin kidney beans in water
2 cloves garlic
1 medium onion
1 tbsp vegetable oil
1tbsp maple syrup (or 1 tsp soft brown sugar)
150 ml low salt vegetable stock
Juice from 1/2 lime
1 tsp cumin
1 tsp smoked paprika
1 pack taco shells (or soft tortillas if you prefer)
Small bunch coriander
3 medium tomatoes, chopped, pips removed
1/4 medium pineapple, finely diced
2 spring onions, finely sliced
To make the tacos
Peel and finely slice the onion and garlic.
Heat the oil in a frying pan or wok and soften the onion and garlic but do not allow to brown.
Drain the jackfruit pieces (rinse if in brine) and blot dry on kitchen paper, then cut into fine strips. Add to the pan along with the cumin and paprika, stir to coat everything with spices, then cook for a minute.
Meanwhile, finely chop the stalks of the coriander, reserving the leaves. Drain the kidney beans.
Add the chopped coriander stalks, kidney beans, maple syrup (or sugar) and vegetable stock to the jackfruit mix, stir, then cover. Leave to cook gently for 5-10 minutes or until the liquid has evaporated. You may need to remove the lid for a few minutes.
Remove from the heat, squeeze over the lime juice and gently mix.
Roughly chop the coriander leaves and mix these in too, reserving a handful for the salsa.
To make the salsa
Combine the tomatoes, pineapple and spring onions and sprinkle over the remaining chopped coriander.
Heat the tacos and serve the jackfruit and salsa separately so the children can build their own.