Pulled Jackfruit Tacos with Chipotle, Charred Corn & Coleslaw

Heat the oil in a saucepan over a medium heat, add the onion and garlic and cook, stirring for 1–2 minutes until softened.

Add the chipotle chilli, cumin, coriander, oregano and smoked paprika and cook for a further minute.

Add the ketchup, water and liquid smoke and bring to the boil.

Reduce the heat to low and add the jackfruit. Simmer for 15–20 minutes until thickened, then season well with sea salt.

While the jackfruit is cooking, char the corn kernels in a dry frying pan over a high heat for 2–3 minutes until they start to get some dark charred marks.

Add a few tablespoons of water to the pan to allow the corn to steam and cook through for a further 1–2 minutes, then set aside.

For the coleslaw, mix all of the ingredients together in a bowl and season with salt and pepper.

In a separate frying pan, toast the tortillas over a medium heat until they are warm and lightly toasted but not crisp.

To make the tacos, start by putting some coleslaw in the centre of each tortilla, then top with pulled jackfruit followed by the charred corn kernels.

Serve with extra soured cream, slices of avocado, lime wedges and hot sauce for those who like it hot.