Brand	Priestley’s
Supplier	Francisco
Category	Frozen
Classification	Bakery
Type	Sweet
Pack Size	Francisco

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DELUXE RING DONUT 32 MB

32x45g

Allied Pinnacle

REWARD POINTS

DELUXE RING DONUT 32 MB

32x45g

Allied Pinnacle

REWARD POINTS

DELUXE RING DONUT 32 MB

32x45g

Allied Pinnacle

REWARD POINTS

DELUXE RING DONUT 32 MB

32x45g

Allied Pinnacle

REWARD POINTS

DELUXE RING DONUT 32 MB

32x45g

Allied Pinnacle

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22 May 2022

Pulled Jackfruit Taco’s

BBQ sauce isn’t only for meat-lovers! Try these plant-based tacos that use jackfruit to compliment that delicious smokey flavour of Bull’s-Eye BBQ Sauce.

Prep

35 min

Cook

20 min

Skilled

Serves

Ingredients

No of servings

Jackfruit in brine, drained and rinsed2 (14-ounce) cans

Virgin olive oil2 tablespoons extra

Small yellow onion, finely chopped1 1/2 cups

Cloves minced garlic2

Jalapeño, seeded and finely chopped (optional)1

Bull’s Eye Original BBQ Sauce3/4 cup

Ground cumin2 teaspoon

Dried oregano1 teaspoon

Ground coriander1 teaspoon

Smoked paprika1/2 teaspoon

Kosher salt1/2 teaspoon

Grated orange zest1 teaspoon

Radishes, thinly sliced4

Cilantro leaves, roughly chopped1/3 cup

Shredded red cabbage1/3 cup

Heinz Seriously Good Smokey Bacon Mayonnaise1/4 cup

Wattie’s Corn Kernels1/3 cup

Cut into wedges1 lime

Corn tortillas10 to 12 (6-inch)

Avocado, sliced or mashed1 ripe

Bull’s Eye Original BBQ Sauce to serve

Methods

Step 01

Drain 2 cans of Jackfruit and using fingers or forks pull into shreds

Step 02

Sauté spices in olive oil with finely shredded onion, add Jackfruit and cook until slightly browned & crisp on edges. Stir in 3/4 cup Bull’s Eye Original BBQ Sauce and simmer.