Jackfruit Tacos

Young green jackfruit in brine is shredded and braised low and slow in smoky BBQ sauce until it takes on a tender, pulled-pork-like texture. Piled into warm corn tortillas with slaw and avocado for a satisfying plant-based taco night.

By YumYum Editorial · Vegan & Vegetarian

Prep: 15 min · Cook: 35 min · Total: 50 min · Serves 4

Ingredients

• 2 (20 oz) cans young green jackfruit in water or brine (not ripe jackfruit in syrup), drained and rinsed
• 1 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 3/4 cup BBQ sauce
• 1/2 cup vegetable broth
• 1 tbsp lime juice
• to taste Salt, to taste
• 8 small corn tortillas, warmed
• 1 cup shredded cabbage slaw
• 1 avocado, sliced
• to taste Fresh cilantro and lime wedges, to serve

Instructions

1. Cut away and discard the tough core pieces from the jackfruit, then use two forks to shred the remaining fibrous pieces until they resemble pulled meat.
2. Heat the olive oil in a large skillet over medium heat and sauté the onion for 4-5 minutes until softened.
3. Add the garlic, smoked paprika, cumin, and chili powder, and cook for 1 minute until fragrant.
4. Add the shredded jackfruit to the skillet and stir to coat in the spices, breaking up any large pieces further.
5. Pour in the BBQ sauce and vegetable broth, bring to a simmer, and cook uncovered for 20-25 minutes, stirring occasionally, until the liquid reduces and the jackfruit is very tender and shreds easily.
6. Stir in the lime juice and season with salt to taste; mash gently with a fork for extra pulled texture.
7. Warm the corn tortillas in a dry skillet or directly over a gas flame until lightly charred.
8. Fill each tortilla with the BBQ jackfruit, top with cabbage slaw and avocado slices, and finish with cilantro and a squeeze of lime.