Plant-Based Jackfruit Nachos
Bite-size nachos make for the perfect party snack!
These jackfruit nachos are an absolute winner for starting off any party! They’re super delish, easy to assemble and perfect for sharing.
Add in the fact that they’re plant-based, and they truly are crowd-pleasing!
Nachos but not as you know it!
Pulled Jackfruit
A super versatile plant-based substitute for meat is jackfruit, and it’s super easy to cook! Drain the tin, pull the pieces to shreds with two forks, and simmer it in delish spices.
Bite-Size
This recipe is inspired by Gaby Dalkin’s nacho recipe with tasty ingredients piled on top of individual corn chips. It means every bite is balanced and yum!
Make it Ahead
You can make the toppings ahead of time and then assemble just before serving. It’s a great way to take some of the stress out of entertaining.
More Healthy Recipe Ideas
〰️
More Healthy Recipe Ideas 〰️
Recipe Variations
You can use regular or dairy free shredded cheese to melt on top of the jackfruit, or omit it altogether for a super fresh bite.
Make it a nacho party by serving the toppings separately and let your guests stack their own.
Plant-Based Jackfruit Nachos
Ingredients
- 1 small red onion
- 1 x 400g tin young jackfruit
- 1 + 1/2 teaspoons sweet smoked paprika
- 1 teaspoon turmeric powder
- 1 teaspoon onion flakes
- 1 tablespoon dried oregano
- 1 heaped tablespoon tomato paste
- Salt to taste
- Note: You can substitute the spices for taco seasoning
- 2 ripe avocados
- 2 tablespoons natural yogurt (plant-based or dairy)
- Juice of 1 lime
- Salt, to taste
- Green sriracha, to taste
- 1 punnet cherry tomatoes
- 1/2 large red onion
- 1/2 bunch coriander
- Squeeze of fresh lime juice
- 1 x packet large circle corn chips
- Natural yogurt
- Shredded cheese, plant-based or dairy, optional
Instructions
- To make the pulled jackfruit, drain the jackfruit and rinse. Pull the jackfruit apart into shreds using two forks. If there are any firm pieces of jackfruit core, finely slice them before using. Set aside.
- Finely dice the onion. Place a large frypan onto a medium heat and add a drizzle of oil. When the oil starts to shimmer, add the onion and cook until the onion has softened, about 5-6 minutes.
- Add the spices, onion flakes and dried oregano to the onion and stir through. Cook for a further minute until the spices are fragrant.
- Add the tomato paste and mix together with the onion and spices. Cook for one minute.
- Add half a cup of hot water and stir well to combine. Add the jackfruit, then cover with a lid and simmer until the jackfruit is soft, 8-10 minutes.
- While the jackfruit is cooking, prepare the guacamole. Scoop out the avocado flesh and mash with a fork. Add the yogurt, lime juice, salt and a scant amount of sriracha. Mix together and taste. Adjust with salt, lime juice and sriracha as needed.
- Make the pico de gallo by very finely dicing the tomatoes and the onion. Wash the coriander thoroughly and pat dry. Thinly shred the coriander and set aside. In a bowl, combine the tomato, onion and coriander. Add a squeeze of fresh lime juice just before serving.
- To layer the nachos, start with a heaped teaspoon of the pulled jackfruit. Add a small amount of shredded cheese (if using) and melt under a grill until golden. Top with guacamole, extra natural yogurt and the pico de gallo. Yum!
