BBQ Jackfruit Tacos
These BBQ jackfruit tacos are smoky, saucy, and packed with bold flavor. Shredded jackfruit is cooked in rich barbecue sauce and paired with a crunchy cabbage slaw, all wrapped in warm corn tortillas. An easy, plant-based alternative to pulled pork tacos!
Equipment
- Skillet For cooking the jackfruit in BBQ sauce
- Mixing bowls For preparing the slaw
- Wooden Spoon For stirring the jackfruit mixture
Ingredients
- 2 cans young green jackfruit drained and shredded
- ½ cup BBQ sauce smoky and tangy
- 1 tablespoon olive oil for sautéing
- ½ teaspoon smoked paprika for extra smokiness
- ½ teaspoon cumin adds depth to the flavor
- 1 cup shredded cabbage mix of green and purple cabbage
- 1 tablespoon lime juice for brightening the slaw
- 8 pieces corn tortillas lightly charred
- ¼ cup chopped cilantro for garnish
Instructions
- Drain and shred the jackfruit using a fork or your hands.
- Heat olive oil in a skillet over medium heat. Sauté the jackfruit with smoked paprika, cumin, and a pinch of salt for 5 minutes.
- Pour in the BBQ sauce and stir well. Let the mixture simmer for 10 minutes until the jackfruit is tender and well-coated.
- Prepare the slaw by tossing shredded cabbage with lime juice and a pinch of salt. Set aside.
- Warm the corn tortillas by lightly charring them in a dry pan or over an open flame.
- Assemble the tacos by filling each tortilla with BBQ jackfruit, topping with slaw, and garnishing with fresh cilantro.
Notes
- For extra texture, bake the jackfruit in the oven at 375°F (190°C) for 10 minutes after simmering.
- Add sliced jalapeños for a spicy kick.
- Use a smoky BBQ sauce for the best flavor balance.
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