Bbq Jackfruit Tacos Recipe

I gotta say, I tried making these BBQ jackfruit tacos and they were a total game changer—yup, savory, tangy jackfruit mixed with that smokey spice all piled on soft tortillas with some crunchy cabbage and creamy avocado really blew my mind, even if i had a few mishaps along the way.

I love making these BBQ jackfruit tacos. I use shredded young green jackfruit, olive oil, sliced onion, garlic, and my favorite BBQ sauce with smoked paprika and cumin which gives a high-fiber, vitamin-rich meal.

I add avocado, red cabbage, and cilantro with lime wedges for extra tang.

Ingredients

• Jackfruit is rich in fiber, low in calories, and mimics pulled pork texture well.
• Olive oil supplies healthy fats, enhances flavor, and helps cook veggies evenly.
• BBQ sauce brings a sweet, tangy note that brightens up the dish instantly.
• Red cabbage offers a crunchy texture, vitamins, and fiber for a light side.
• Fresh cilantro provides vibrant aroma and a burst of zesty flavor in every bite.
• Avocado supplies creaminess, healthy monounsaturated fats, and cools the spicy kick.
• Onions and garlic combine to build a savory base with natural sweetness.
• Vegetable broth and apple cider vinegar add moisture and a subtle tang.

Ingredient Quantities

• 2 cans young green jackfruit in brine (20 oz each), drained and shredded
• 2 tbsp olive oil
• 1 medium yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 cup of your favorite BBQ sauce
• 1/2 cup vegetable broth
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 8 corn tortillas
• 1 cup shredded red cabbage
• 1/2 cup chopped fresh cilantro
• 1 avocado, sliced
• Fresh lime wedges for serving
• Optional: pickled red onions for some extra tang

How to Make this

1. Heat the olive oil in a large pan over medium heat, then add the thinly sliced onion and cook it until soft and a little caramelized.

2. Toss in the minced garlic and shredded jackfruit. Stir it around for about 2 minutes until you get a nice aroma.

3. Pour in your favorite BBQ sauce, veggie broth, and apple cider vinegar. Mix well to combine everything.

4. Season the mix with smoked paprika, ground cumin, salt and pepper. Stir and let it simmer on low heat for about 10 minutes so all the flavors blend together.

5. Warm up the corn tortillas in another pan or in the microwave until they are soft and pliable.

6. Fill each tortilla with a good amount of the BBQ jackfruit mixture.

7. Top your tacos with shredded red cabbage, fresh cilantro, and slices of avocado.

8. If you have them, add pickled red onions on top for that extra tang.

9. Squeeze a fresh lime wedge over each taco to brighten up the flavors.

10. Serve your Bbq Jackfruit Tacos warm and enjoy the yummy medley of flavors.

Equipment Needed

1. A large frying pan or skillet for cooking the jackfruit mixture
2. A second pan or a microwave safe plate for warming the tortillas
3. A chef’s knife to slice the onion, garlic, and avocado
4. A cutting board for prepping all the ingredients
5. A colander to drain the jackfruit cans (and any extra liquid)
6. A spatula or wooden spoon for stirring everything in the pan
7. A can opener to open the jackfruit cans
8. Measuring cups and spoons for getting the right amounts of spices and liquids
9. A serving plate to get your tacos ready to eat

FAQ

• Q: How do I shred the jackfruit? A: Just drain the cans and use forks to pull it apart until it’s all shredded up nice and easy.
• Q: Can I use fresh jackfruit instead of the canned one? A: Yeah you can, but it’ll take longer to cook and shred. The canned one saves you lots of time.
• Q: What if I don’t like a lot of spice? A: This recipe is pretty mild, so if you’re not into spicy food just cut down the paprika and cumin a bit.
• Q: How do I store leftovers? A: Put any leftovers in an airtight container and they should be fine in the fridge for about 3 days. Reheat on the stove when you’re ready.
• Q: Do I need to warm up the corn tortillas? A: Yes, warming them in a skillet or microwave helps make them soft and easier to fold.

Bbq Jackfruit Tacos Recipe Substitutions and Variations

• Instead of young green jackfruit, you can try using shredded portobello mushrooms. They have a similar texture but the flavour might be a bit earthier.
• If you dont have olive oil, avocado oil or canola oil can do the trick and work well for cooking.
• For the BBQ sauce, you could mix up a bit of ketchup with molasses and a splash of vinegar to create your own version if you run out.
• When you’re out of vegetable broth, water mixed with a bouillon cube is a pretty effective substitute.
• If apple cider vinegar isnt available, lemon juice or white vinegar will give you that same tangy kick.

Pro Tips

Here’s a down-to-earth version of the recipe with some extra pro tips thrown in:

1. First off, heat up about 2 tablespoons of olive oil in a big pan over medium heat. Toss in a thinly sliced yellow onion and let it cook until it’s soft and kinda caramelized. Pro tip: A little extra salt on the onions can help draw out the natural sugars and make them extra sweet.

2. Next, add 3 minced garlic cloves and your shredded jackfruit. Stir ‘em around for about 2 minutes until you smell that awesome garlic aroma. Pro tip: Make sure the jackfruit is really well drained so your dish doesn’t turn out too watery.

3. Pour in 1 cup of your favorite BBQ sauce along with 1/2 cup of veggie broth and 1 tablespoon of apple cider vinegar. Mix everything together. Then season it with 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, and a bit of salt and pepper. Let everything simmer on low for around 10 minutes so the flavors really get to know each other. Pro tip: If you have a little extra time, let it simmer past 10 minutes to really deepen the flavor, just keep an eye on the consistency.

4. While the jackfruit mixture is doing its thing, warm up 8 corn tortillas either in another pan or in the microwave. Fill each tortilla with a good helping of the BBQ jackfruit mixture.

5. Top your tacos with 1 cup of shredded red cabbage, 1/2 cup of chopped fresh cilantro, and slices of one avocado. If you got some pickled red onions, add them on top for an extra zesty kick. Squeeze a fresh lime wedge over each taco before serving. Pro tip: Toast the tortillas for just a minute on each side in a dry pan if you prefer a little extra crisp instead of soft tortillas.

Enjoy your yummy BBQ jackfruit tacos, and don’t be afraid to experiment a bit – maybe add a splash more vinegar if you like things tangy or extra paprika if you like a smoky kick. Happy cooking!