BBQ Jackfruit Tacos

5 from 1 vote

These BBQ Jackfruit Tacos are smoky and "meaty." They're quick and easy, kid-friendly, use pantry staples, and are ready in about 30 minutes.

This original recipe is from Plant-Based Diet Cookbook For Dummies. Republished with permission from Jenn Sebestyen and John Wiley & Sons.

Prep Time10

Cook Time20

Total Time30

Course: Main Dishes, Sandwiches, Wraps, Tacos, and Burritos

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 274kcal

Author: Jenn Sebestyen

Ingredients

1 can (20 oz) green jackfruit in brine drained, rinsed, and patted dry
2 tablespoons olive oil
1 small yellow onion diced
1 jalapeño pepper seeded and finely diced
1 teaspoon tamari
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon dried oregano
½ teaspoon salt or to taste
½ cup BBQ sacue your favorite
12 6-inch corn tortillas
Shredded red or green cabbage or a combo of both for garnish
Sliced avocado for garnish
Chopped fresh cilantro for garnish
Fresh squeezed lime juice for garnish

Instructions

In a large bowl, place the jackfruit. using 2 forks, pull the pieces of jackfruit apart until they resemble shreds. Set aside.
In a large skillet, warm the oil over medium heat. Add the onion and jalapeño pepper and sauté until the onion is soft and translucent, about 5 to 6 minutes.
Add the shredded jackfruit and cook, stirring occasionally, until the edges are browned and crispy, about 8 to 10 minutes.
Add the tamari, chili powder, cumin, oregano, and salt. Stir and cook until fragrant, about 1 minute.
Add the BBQ sauce, stir to combine, and cook until heated through, about 2 to 3 minutes.
Wrap the tortillas in slightly damp paper towels and heat in the microwave in 30-second increments until warm.
To serve, place 2 to 3 tablespoons of the jackfruit mixture on each tortilla and garnish with the toppings of your choice.

Notes

~ Be sure to use canned young jackfruit in brine or water, not in syrup.

~ Drain and rinse the jackfruit, then dry it well.

~ Shred the jackfruit using two forks until the texture resembles that of pulled pork.

~ If you like spicy heat, leave in the ribs and seeds of the jalapeño. You can even add an extra jalapeño or a pinch of cayenne, too.

~ To keep the corn tortillas from tearing, wrap them in damp paper towels and warm them gently in the microwave to make them more pliable. It also helps to double up the tortillas for each taco!

~ To make this recipe gluten-free, be sure to use gluten-free tamari, a gluten-free BBQ sauce, and corn tortillas.

~ To make this recipe oil-free, sauté the onions in water or veggie broth instead of oil.

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