BBQ Jackfruit Tacos
By Ksenia Prints of At The Immigrant’s Table
These easy BBQ Jackfruit tacos are cooked in a spicy BBQ sauce mixture and served with a radish scallion salsa, avocado and cilantro to resemble vegan pulled pork tacos. Make this for your next Taco Tuesday and discover the world of flavor that jackfruit offers!
Jackfruit is a tropical fruit that has risen to popularity in recent years due to its unique texture and endless potential in both sweet and savory dishes. Jackfruit has a tough green shell and ranges in weight from 15 to 50 pounds, which makes it quite a whopper! Mature, ripe jackfruit has a very sweet flavor and a floral perfume that is beautiful in Indian-inspired or Asian dessert. Meanwhile young jackfruit, when pulled apart, looks just like pulled pork and is a great vegan meat replacement in dishes like these BBQ jackfruit tacos.
If you’ve never tried using jackfruit as a vegan meat substitute, then this recipe is for you! You are going to be amazed by the texture and feel of this plant on your tongue. It also soaks up all the flavor, so you get a double whammy of seasoning and barbecue sauce! These BBQ Jackfruit tacos are gluten-free, quick and easy to make, and they pack so much flavor that you won’t be able to stop eating them.
In this recipe, young jackfruit is broken down into strands and then sauteed in a mixture of BBQ sauce and Mexican spices. A quick salsa of radishes and scallions is prepared to offset the rich flavor of the barbecued jackfruit and to offer a nice, acidic counterpart to all that yummy, saucy goodness. Finally, the tacos are topped with perfectly ripe avocado slices, fresh cilantro and optional jalapeño peppers for those looking to crank up the spice. In short, this is a zesty celebration of Mexican flavors!
Make these BBQ Jackfruit Tacos for your next Taco Tuesday or just anytime you are looking for an easy dish for a gathering. With less than 25 minutes of active preparation, these tacos are a nice and easy weeknight dinner!
Pair these jackfruit tacos with a cold cerveza, a refreshing salad or a chilled margarita, and discover how great vegan pulled pork can actually taste!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Ingredients:
For Radish and Scallion Salsa:
2 tbsp. rice vinegar
1 tbsp. sesame oil
1 tbsp. lime juice
3 radishes, sliced thinly
3 scallions, , sliced thinly
For BBQ Jackfruit:
2 tbsp.
2 (14-oz.) cans young jackfruit in water or brine, drained and rinsed
1 cup barbecue sauce
2 tsp. dried oregano
1 tsp. paprika
1 tsp. cumin
1/2 tsp. ground coriander
1/2 tsp. chilli powder
1 tsp. liquid smoke (optional)
1/2 tsp. kosher salt
3 tbsp. lime juice
For Serving:
8 corn tortillas
1 ripe avocado, thinly sliced
1/3 c. cilantro leaves, roughly chopped
1-2 jalapeños, sliced (optional)
1 lime, cut into wedges
Recipe Directions:
Prepare radish and scallion salsa: in a medium bowl, whisk together rice vinegar, sesame oil, and lime juice. Add thinly sliced radishes and scallions, and mix to combine. Set aside to marinate for at least 10 minutes.
Transfer drained jackfruit to a large bowl. To prep the jackfruit, use a paring knife and your fingers to pry out the core of each piece (the core is much tougher than the rest of the piece). Shred the jackfruit into small pieces and strands of fruit, similar to the texture of shredded meat.
Set a large pan to medium heat. Add oil and the shredded jackfruit to the pan. Stir well, and continue cooking for 5 minutes. Add the barbecue sauce, spices and salt, and mix well. Cook for 5-10 minutes more, until the jackfruit mixture dries out a little.
Lightly toast your corn tortillas in another pan, or warm them up in the microwave. Keep tortillas covered with a towel or wrapped in tin foil until everything is ready to eat.
To assemble BBQ jackfruit tacos, top each tortilla with a few tablespoons of BBQ jackfruit, a tablespoon of radish scallion salsa, two avocado slices, optional jalapeno slices and fresh cilantro. Serve immediately with lime wedges.
