Jackfruit Fajita Bites

Details

• Author: CuisineSavvy
• Cuisine: Mexican
• Course: Appetiser
• Servings: 8
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Diet: Vegan
• Tags: BBQ, Mexican, Party Food, Hors d'oeuvres, Jackfruit, Fajita, Finger Food, Vegan, Gluten-Free Option, Summer

Nutritional Values

Jackfruit is low in calories and provides dietary fibre, potassium and vitamin C. Avocado contributes heart-healthy monounsaturated fats. Peppers and onion are rich in antioxidants and vitamin C. The dish is entirely plant-based, naturally gluten-free (using corn tortillas), and contains no added sugar. Olive oil provides a moderate amount of healthy fat. The main nutritional consideration is sodium from the jackfruit brine and added salt — rinsing the jackfruit well reduces this significantly.

Nutrient	Amount	% Daily Value
Calories		--
Total Fat		--
Saturated Fat		--
Monounsaturated Fat		--
Polyunsaturated Fat		--
Cholesterol	0 mg	--
Sodium		--
Total Carbohydrate		--
Dietary Fiber		--
Total Sugars		--
Protein		--

Jackfruit Fajita Bites

Smoky, flame-kissed pulled jackfruit fajita bites made entirely on the BBQ — no oven, no hob, no indoor steps needed. Young green jackfruit stands in brilliantly for beef: dried well after rinsing so it chars and crisps at the edges rather than steaming. Pepper and onion strips go straight onto the grill grates for that essential fajita char, tortillas warm on the grill in seconds, and everything is finished with fresh lime and creamy avocado. Sized for a party — makes 24 one-or-two-bite hors d'oeuvres that guests can grab with one hand while mingling.

Ingredients
[ ] 2 x 400g tins young green jackfruit in brine, drained and rinsed
[ ] 1 red pepper, cut into strips
[ ] 1 green pepper, cut into strips
[ ] 1 large onion, cut into strips
[ ] 3 garlic cloves, minced
[ ] 3 tbsp olive oil
[ ] 2 tsp smoked paprika
[ ] 2 tsp ground cumin
[ ] 1 tsp chilli powder
[ ] 1 tsp salt
[ ] 1 tsp black pepper
[ ] 24 small corn tortillas
[ ] 1 lime, half juiced for the marinade, half cut into wedges to serve
[ ] 1 ripe avocado
[ ] Small handful of fresh coriander (optional, to serve)

Instructions
[ ] 1. Fire up your BBQ, aiming for a high direct heat of around 220 °C / 425 °F. If your BBQ has a side burner, light it on a medium-high setting — you will use it for the jackfruit. Let the grill heat fully while you prep everything.
[ ] 2. Drain and rinse the jackfruit thoroughly. Spread the pieces on a clean tea towel or a stack of paper towels and press firmly to remove as much moisture as possible — this ensures char rather than steam.
[ ] 3. Use your fingers or two forks to pull each jackfruit chunk apart into shreds, discarding any hard seed pods or tough core pieces. Set aside in a large bowl.
[ ] 4. In a small bowl, combine the olive oil, smoked paprika, ground cumin, chilli powder, salt, black pepper, minced garlic, and the juice of half the lime. Stir well.
[ ] 5. Pour two-thirds of the marinade over the shredded jackfruit and toss to coat every strand.
[ ] 6. Add the pepper strips and onion strips to the remaining third of the marinade and toss to coat. Leave everything to rest at ambient temperature while the grill finishes heating.
[ ] 7. Lay the marinated pepper and onion strips directly on the hot grill grates in a single layer. Grill for 3–4 minutes without moving them so they pick up good char lines.
[ ] 8. Flip the peppers and onions with tongs and grill a further 3–4 minutes until softened and blistered at the edges. Move them to a cooler part of the grill to keep warm.
[ ] 9. Place a cast-iron skillet or grill-safe pan on the side burner over medium-high heat, or use a grill basket directly over the coals. Add the marinated jackfruit in a single layer.
[ ] 10. Leave the jackfruit undisturbed for 3–4 minutes until the underside is deep golden and starting to crisp.
[ ] 11. Toss the jackfruit and cook a further 3–4 minutes, pressing the shreds down with a spatula or the back of your tongs occasionally, until most edges are charred and the jackfruit looks dry and meaty. Remove from the heat.
[ ] 12. Halve the avocado, remove the stone, and scoop the flesh into a small bowl. Smash roughly with a fork, season with a pinch of salt and a squeeze from one of the lime wedges. Keep at the grill station.
[ ] 13. Working in batches, lay the small corn tortillas flat directly on the grill grates for 20–30 seconds per side until warm, lightly toasted, and just beginning to show char spots.
[ ] 14. Stack the toasted tortillas in a folded clean tea towel to keep them warm and pliable.
[ ] 15. For each bite, lay a warm tortilla flat. Add a small pinch of charred pepper and onion, then a generous pinch of crispy jackfruit on top.
[ ] 16. Finish each tortilla with a small spoonful of smashed avocado and a few coriander leaves if using. Roll or fold in half so it can be picked up in one hand. Repeat until all 24 tortillas are filled.
[ ] 17. Arrange the bites on a board or platter and set the remaining lime wedges alongside for guests to squeeze over. Serve immediately while the jackfruit and tortillas are still hot — these are best eaten within minutes of assembly.

https://www.cuisinesavvy.com/recipe/jackfruit-fajita-bites