- Level
- very easy
- Prep Time
- 25 mins
- Total Time
- 5 mins
- Serves
- 12
Ingredients
- coriander
- full bunch
- 125
- olive oil
- ml
- 60
- pumpkin seeds
- ml
- 1
- clove of garlic
- 2.5
- salt
- ml
- 2
- jackfruit in barbecue sauce
- packs
- 12
- taco shells
- 1
- cumin vegan cheese or another variety, sliced
- 1
- Boston lettuce
- 500
- red cabbage, sliced on a mandolin
- ml
- 6
- radishes, thinly sliced
- 1
- lime, cut into quarters (optional)
Directions
- Step 1
- Cut off only the stem ends of the bunch of coriander.
- Step 2
- Purée the bunch of coriander, oil, pumpkin seeds, garlic and salt in a food processor into a creamy pesto.
- Step 3
- Heat the jackfruit in a skillet for 2 to 3 minutes until hot.
- Step 4
- Garnish each taco shell with a lettuce leaf, vegan cheese, barbecue jackfruit, red cabbage and radish. Add a spoonful of coriander pesto to taste. Serve with the quartered lime.
