for 8 pieces

Tortillas

	oil for frying
8	corn tortillas

Vegetables

1	red onion
2 tin	jackfruit (each approx. 400 g)
1	red chilli

Jackfruit

1 tbsp

olive oil

3 tbsp	water
1 ½ tbsp	ground cane sugar
1 ½ tbsp	sweet paprika

Avocado

2	avocados
1	organic lime
¼ tsp	salt
a little	pepper

To serve

½ bunch	coriander
1	organic lime

How it's done

Tortillas

Heat the oil in a non-stick frying pan. Reduce the heat, fry the tortillas one at a time for approx. 1 min. on each side until crispy. Remove and drain on paper towels.

Vegetables

Peel and finely chop the onion, rinse the jackfruit, drain, tear apart. Deseed the chilli and chop finely.

Jackfruit

Heat the oil in the same pan. Add the jackfruit, fry for approx. 5 mins. Add the onion, reduce the heat, stir fry for approx. 5 mins.

Add the water, sugar and paprika with the chilli, mix. Remove the pan from the heat.

Avocado

Halve the avocados, remove the stones, separate the flesh from the skin using a tablespoon. Cut the flesh into small cubes, place in a small bowl. Grate in the zest from the lime, squeeze in the juice, mix and season.

To serve

Arrange the jackfruit and avocados on top of the tortillas, tear off the coriander leaves, scatter on top. Cut the lime into wedges and serve with the tostadas.

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