A vegan take on BBQ pulled pork in a delicious Mexican style taco.
Recipe by: Heather
Ingredients List
Method
Drain the jackfruit and remove any tough pieces of the core. Use your hands to pull apart to loosen into stringy pieces.
Add the oil to a pan on medium heat and add the onion, spices and chilli flakes.
Once the onion softens add the shredded jackfruit, liquid smoke, tomato paste and barbeque sauce. Cook on low heat, stirring occasionally.
Whilst the jackfruit is cooking get together all the toppings ready to fill your tacos.
Combine vinegar in a small bowl with the coconut yoghurt to make a sour cream alternative.
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
Fill your taco with the jackfruit and your desired toppings, add sliced avocado and yoghurt to finish and enjoy.
Ingredients
Directions
Drain the jackfruit and remove any tough pieces of the core. Use your hands to pull apart to loosen into stringy pieces.
Add the oil to a pan on medium heat and add the onion, spices and chilli flakes.
Once the onion softens add the shredded jackfruit, liquid smoke, tomato paste and barbeque sauce. Cook on low heat, stirring occasionally.
Whilst the jackfruit is cooking get together all the toppings ready to fill your tacos.
Combine vinegar in a small bowl with the coconut yoghurt to make a sour cream alternative.
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
Fill your taco with the jackfruit and your desired toppings, add sliced avocado and yoghurt to finish and enjoy.