Easy Vegan BBQ Pulled Jackfruit Tacos Everyone Will Love

Oh, the magic of jackfruit! It’s like nature’s little secret weapon for those of us craving that BBQ experience minus the meat.

These tacos—I’m telling you—are like a summer festival in your mouth, even if it’s snowing outside. Ever since I saw that viral video of people raving about jackfruit’s uncanny texture, I’ve been hooked.

It’s like biting into smoky, tangy goodness with a side of “Wow, this is actually vegan? ” Plus, they’re so easy to whip up that you’ll have extra time to bask in the glory of your culinary genius.

Steps

1. Drain and rinse the canned jackfruit, then place it in a bowl. Use your fingers or two forks to shred the jackfruit into smaller pieces.
2. Heat olive oil in a large saucepan over medium heat. Add chopped onion and cook until it becomes translucent, about 5 minutes. Stir in minced garlic and optional jalapeño, cooking for another minute until the garlic is aromatic.



3. Incorporate the shredded jackfruit into the pan, mixing well. Add barbecue sauce, cumin, oregano, coriander, paprika, and salt. Stir thoroughly to distribute the spices and cook for 4 to 5 minutes, allowing the jackfruit to brown and crisp slightly. Mix in the orange zest at the end.
4. In a separate skillet, lightly oil and warm the corn tortillas. Place a generous spoonful of the cooked jackfruit mixture in the center of each tortilla.
5. Top each taco with sliced avocado, radishes, cilantro, cabbage, corn, and optional sour cream. Serve with lime wedges for squeezing over the tacos.

Ingredients

• 2 (14-ounce) cans of jackfruit in brine, drained and rinsed
• 2 tablespoons of extra virgin olive oil
• 1 small yellow onion, finely chopped (about 1 1/2 cups)
• 2 cloves of garlic, minced
• 1 jalapeño, seeded and finely chopped (optional)
• 3/4 cup of barbecue sauce, store-bought or homemade
• 2 teaspoons of ground cumin
• 1 teaspoon of dried oregano
• 1 teaspoon of ground coriander
• 1/2 teaspoon of paprika, smoked or regular
• 1/2 teaspoon of kosher salt
• 1 teaspoon of finely grated orange zest
• 10 to 12 (6-inch) corn tortillas
• 1 ripe avocado, thinly sliced
• 4 radishes, thinly sliced
• 1/3 cup of cilantro leaves, roughly chopped
• 1/3 cup of red cabbage, shredded
• 1/3 cup of corn kernels, canned, frozen and defrosted, or fresh from the cob
• 1/4 cup of sour cream (optional)
• 1 lime, cut into wedges

Nutritional Values

Total Nutritional Values for Entire Recipe (Jackfruit Tacos) | Calories: 1844-2766 | Fat: 68g-102g | Saturated Fat: 8g | Cholesterol: 0mg | Sodium: 2052mg | Carbohydrates: 320g | Dietary Fiber: 44g | Total Sugars: 56g | Protein: 24g-36g | Vitamin C: 76mg | Calcium: 580mg | Iron: 12mg | Potassium: 2904mg

FAQ

• What is jackfruit and how is it used in cooking?
• Jackfruit is a large fruit native to India and now found in tropical regions like Southeast Asia and Brazil. It can be bought frozen when ripe for sweet dishes or canned in its young, green form for savory recipes. The unripe version has a texture similar to pulled meat, making it a versatile substitute in vegetarian and vegan meals.
• Where can I buy canned jackfruit?
• You can find canned jackfruit at most Asian grocery stores and at well-stocked supermarkets that focus on natural foods, such as Whole Foods, Trader Joe’s, or online retailers like Amazon.
• How do I prepare canned jackfruit for cooking?
• To prepare canned jackfruit, ensure you purchase the unripe, green variety. Rinse the jackfruit to remove the briny taste, then shred it using your fingers or a fork, similar to how you would shred pulled pork or chicken. Any small core pieces can be left as they are or chopped if preferred.
• What are some ways to use leftover pulled jackfruit?
• Leftover jackfruit is versatile and can be incorporated into breakfast burritos, salads, or wraps. However, these flavorful tacos are often so popular that leftovers are unlikely.
• How should I store and reheat jackfruit?
• Store leftover jackfruit in the refrigerator for a few days or freeze it for several weeks. To reheat, sauté it over medium heat for 4 to 6 minutes, or use a microwave, heating for about a minute if refrigerated or a couple of minutes if frozen.

Tips

• Choose the Right Jackfruit: Ensure you purchase canned unripe, green, or young jackfruit for this recipe. Ripe jackfruit is sweeter and has a different texture, which won’t work for making savory tacos.
• Rinse and Shred Properly: After draining the jackfruit, give it a thorough rinse to remove any briny taste. Then, shred the jackfruit using your fingers or forks, similar to how you would with pulled pork or chicken.
• Customize Your Toppings: Enhance your taco experience by experimenting with different toppings. Aside from the suggested avocado, radishes, cilantro, cabbage, corn, and sour cream, consider adding pickled onions or a spicy salsa for extra flavor.
• Storage and Reheating Tips: Store any leftover jackfruit in the refrigerator for a couple of days or freeze it for longer storage. Reheat by sautéing on medium heat for a few minutes or use the microwave for a quick warm-up.

Equipment

• Shredding Forks – While you can use regular forks, a set of meat shredding forks could make the process easier.
• Zester/Grater – Useful for finely grating the orange zest.
• Non-stick Skillet – If you don’t already have a separate skillet for warming tortillas, you might consider a non-stick skillet.
• Large Saucepan – A quality large saucepan for cooking the jackfruit mixture might be needed if you don’t have one.
• Citrus Squeezer – For squeezing lime wedges over the tacos.