BBQ Pulled Jackfruit Tacos with Avocado Crema and Slaw

Slaw

• 180 g red cabbage, cut in pieces (4 cm)
• 180 g white cabbage, cut in pieces (4 cm)
• 30 g cider vinegar
• ¼ tsp fine sea salt
• 2 pinches ground black pepper

Avocado Crema

• 3 garlic cloves
• 5 g fresh coriander leaves
• 20 g groundnut oil
• 2 avocados (approx. 250 g), cut in pieces
• 15 g lime juice, freshly squeezed
• ¼ tsp fine sea salt

BBQ Pulled Jackfruit

• 2 garlic cloves
• 100 g onions, quartered
• 30 g groundnut oil
• 220 g tomato ketchup
• 60 g dark brown sugar
• 30 g cider vinegar
• 1 Tbsp smoked paprika
• 1 tsp chilli powder
• 1 tsp liquid smoke
• 2 pinches ground cayenne pepper
• ½ tsp fine sea salt
• 2 pinches ground black pepper
• 8 corn tortillas
• 250 g tinned young jackfruit, in brine, rinsed, drained (2 x 400 g tins)