1. Cut off only the stem ends of the bunch of coriander.
2. Purée the bunch of coriander, oil, pumpkin seeds, garlic and salt in a food processor into a creamy pesto.
3. Heat the jackfruit in a skillet for 2 to 3 minutes until hot.
4. Garnish each taco shell with a lettuce leaf, vegan cheese, barbecue jackfruit, red cabbage and radish. Add a spoonful of coriander pesto to taste. Serve with the quartered lime.

Chef’s secret: If there is leftover pesto, it’s delicious with pasta. Add garnishes of your choice, such as asparagus, Parmesan cheese or a handful of arugula.