A vegan take on BBQ pulled pork in a delicious Mexican style taco.
Recipe by: Heather
Yields4 ServingsDifficultyBeginnerPrep Time15 minsCook Time15 minsTotal Time30 mins
Ingredients List
4 Soft or Hard Tacos
BBQ Pulled Jackfruit
1 tbsp Olive Oil
400 g Tinned Young Jackfruit
1 medium Brown Onion, diced
1 tsp Cumin
½ tsp Cayenne Pepper
1 tsp Dried Chilli Flakes
1 tbsp Smoked Paprika
1 tbsp Tomato Paste
3 drops liquid smoke (optional)
60 ml BBQ sauce
Toppings
1 Avocado - cored, peeled & sliced
150 g Red Cabbage
150 g Corn Kernals - tinned or fresh
2 Radishes - sliced
½ medium Capsicum - sliced
a few Sprigs of Fresh Coriander - roughly chopped
150 g Plain Coconut Yogurt
1 tsp White Vinegar
Method
1Drain the jackfruit and remove any tough pieces of the core. Use your hands to pull apart to loosen into stringy pieces.
2Add the oil to a pan on medium heat and add the onion, spices and chilli flakes.
3Once the onion softens add the shredded jackfruit, liquid smoke, tomato paste and barbeque sauce. Cook on low heat, stirring occasionally.
4Whilst the jackfruit is cooking get together all the toppings ready to fill your tacos.
5Combine vinegar in a small bowl with the coconut yoghurt to make a sour cream alternative.
6Warm the tacos in the microwave on high for 15-30 seconds or warm in the oven wrapped in aluminium foil on a 150 degrees for 5 Minutes
7Fill your taco with the jackfruit and your desired toppings, add sliced avocado and yoghurt to finish and enjoy.
Ingredients
4 Soft or Hard Tacos
BBQ Pulled Jackfruit
1 tbsp Olive Oil
400 g Tinned Young Jackfruit
1 medium Brown Onion, diced
1 tsp Cumin
½ tsp Cayenne Pepper
1 tsp Dried Chilli Flakes
1 tbsp Smoked Paprika
1 tbsp Tomato Paste
3 drops liquid smoke (optional)
60 ml BBQ sauce
Toppings
1 Avocado - cored, peeled & sliced
150 g Red Cabbage
150 g Corn Kernals - tinned or fresh
2 Radishes - sliced
½ medium Capsicum - sliced
a few Sprigs of Fresh Coriander - roughly chopped
150 g Plain Coconut Yogurt
1 tsp White Vinegar
Directions
1Drain the jackfruit and remove any tough pieces of the core. Use your hands to pull apart to loosen into stringy pieces.
2Add the oil to a pan on medium heat and add the onion, spices and chilli flakes.
3Once the onion softens add the shredded jackfruit, liquid smoke, tomato paste and barbeque sauce. Cook on low heat, stirring occasionally.
4Whilst the jackfruit is cooking get together all the toppings ready to fill your tacos.
5Combine vinegar in a small bowl with the coconut yoghurt to make a sour cream alternative.
6Warm the tacos in the microwave on high for 15-30 seconds or warm in the oven wrapped in aluminium foil on a 150 degrees for 5 Minutes
7Fill your taco with the jackfruit and your desired toppings, add sliced avocado and yoghurt to finish and enjoy.
BBQ Pulled Jackfruit Tacos
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