BBQ Pulled Jackfruit Tacos
Ingredients
The filling
-
2
cans (14 oz each)
young green jackfruit in brine or water
-
1
tbsp
olive oil
-
1
cup
smoky BBQ sauce
-
1
tbsp
apple cider vinegar
-
1
tsp
smoked paprika
-
1
tsp
cumin powder
-
½
tsp
garlic powder
-
¼
tsp
cayenne pepper (optional)
The assembly
-
8
small
tortillas (corn or flour)
-
1
cup
red cabbage, shredded
-
¼
cup
fresh cilantro, chopped
-
to taste
lime wedges for serving
Instructions
- Drain and rinse jackfruit thoroughly, pat dry, and shred with two forks, discarding any tough cores.
- Mix BBQ sauce, apple cider vinegar, smoked paprika, cumin, garlic powder, and cayenne pepper in a bowl. Toss shredded jackfruit in the marinade and let sit for at least 30 minutes or overnight.
- For stovetop method, heat olive oil in a skillet over medium-high heat. Add marinated jackfruit and cook for 10–12 minutes until edges crisp.
- For oven method, spread marinated jackfruit on a lined baking sheet and roast at 425°F for 20–25 minutes, flipping halfway through.
- Warm tortillas in a skillet or microwave. Fill each tortilla with BBQ jackfruit, shredded red cabbage, and fresh cilantro. Squeeze lime juice over the top.
- Serve with your favorite sides.
Nutrition Facts (estimated)
Servings
4 servings (8 tacos)
Calories
250
Total fat
7g
Total carbohydrates
40g
Total protein
5g
Sodium
600mg
Cholesterol
0mg
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