2 tbsp of sunflower oil
1 brown onion, finely chopped
2 garlic cloves, finely chopped
1 large chipotle chilli in Adobo sauce, chopped
1 tsp of ground cumin
1 tsp of ground coriander
1 tsp of dried oregano
1 tsp of smoked paprika
120g of tomato ketchup
250ml of water
½ tablespoon of liquid smoke
2 x 400g of canned young jackfruit in water, drained and shredded
Sea salt and freshly ground black pepper
For the charred corn
2 cobs of corn, kernels removed
For the coleslaw
150g of red cabbage, finely shredded
1 medium carrot, cut into thin matchsticks
4 spring onions, finely sliced
Juice of ½ lime
80g of soured cream, plus extra to serve
10 corn or wheat tortillas
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.