BBQ Pulled Jackfruit Tacos

BBQ Pulled Jackfruit Tacos

A vegan take on BBQ pulled pork in a delicious Mexican style taco.

Recipe by: Heather

Yields4 ServingsDifficultyBeginner
Prep 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

1

Drain the jackfruit and remove any tough pieces of the core. Use your hands to pull apart to loosen into stringy pieces.

2

Add the oil to a pan on medium heat and add the onion, spices and chilli flakes.

3

Once the onion softens add the shredded jackfruit, liquid smoke, tomato paste and barbeque sauce. Cook on low heat, stirring occasionally.

4

Whilst the jackfruit is cooking get together all the toppings ready to fill your tacos.

5

Combine vinegar in a small bowl with the coconut yoghurt to make a sour cream alternative.

6

Warm 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

7

Fill 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

1

Drain the jackfruit and remove any tough pieces of the core. Use your hands to pull apart to loosen into stringy pieces.

2

Add the oil to a pan on medium heat and add the onion, spices and chilli flakes.

3

Once the onion softens add the shredded jackfruit, liquid smoke, tomato paste and barbeque sauce. Cook on low heat, stirring occasionally.

4

Whilst the jackfruit is cooking get together all the toppings ready to fill your tacos.

5

Combine vinegar in a small bowl with the coconut yoghurt to make a sour cream alternative.

6

Warm 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

7

Fill 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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