Heat frypan over medium heat. Add 2 tbsp oil to pan. Slice and add onion. Cook for 5 minutes until softened.
2. Add vegetables and jackfruit
Slice capsicums. Drain and pull apart jackfruit. Add to pan along with 2 tsp paprika and 2 tsp cumin and 2 tbsp tomato paste. Cook until softened and fragrant.
3. Finish fajita mix
Stir through 1/2 cup water to loosen the mixture. Season to taste with salt and pepper. Remove from heat.
4. Prepare the toppings
Toss cabbage with 1 tbsp olive oil. Mash the avocado in a bowl (see notes). Slice mint leaves and jalapeño. Keep separate.
5. Cook the tortillas
Warm tortillas in a dry frypan according to packet instructions. Keep warm until serving.
6. Finish and plate
Serve fajita mix at the table with toppings and tortillas.
Keep the tortillas warm by wrapping in a fresh tea towel until serving.
Other spices that work well in this dish are smoked paprika, dried thyme and ground turmeric! Smash the avocado with a little vinegar or lemon juice to prevent it going brown.
Brown onion, 1
Green capsicum, 1
Red capsicum, 1
Jackfruit, 2 x 400g
Red cabbage, 1/2 bag (200g) *
Mint, 1/2 bunch *
Corn tortillas, 1 packet
From your pantry
Oil (for cooking + olive), salt, pepper, ground paprika, ground cumin, tomato paste